Creamy Cajun Shrimp Rice Bowl (Printable version)

Tender shrimp coated in creamy Cajun sauce, served over fluffy jasmine rice for a satisfying, flavorful meal.

# What You'll Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Rice

04 - 1 cup jasmine rice
05 - 2 cups water
06 - 1/2 teaspoon salt

→ Cajun Cream Sauce

07 - 2 tablespoons unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 red bell pepper, diced
11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1 teaspoon Cajun seasoning
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon salt
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - 1/2 lemon, juiced

# How To Make:

01 - Rinse jasmine rice under cold running water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, place shrimp in a mixing bowl and toss with Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 1 to 2 minutes per side until shrimp are pink and opaque. Transfer to a plate and set aside.
04 - In the same skillet, reduce heat to medium and melt butter. Add chopped onion and diced bell pepper, sautéing for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Pour heavy cream and chicken broth into the skillet. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to a gentle simmer while stirring frequently for 3 to 4 minutes until sauce thickens slightly.
06 - Stir Parmesan cheese and fresh parsley into the sauce. Add lemon juice. Return cooked shrimp to the skillet and toss to coat evenly. Simmer for 2 minutes to blend flavors.
07 - Divide cooked jasmine rice among serving bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The creamy sauce clings to every grain of rice and coats the shrimp like a velvet blanket.
  • It tastes like you spent an hour cooking but you're done in under 40 minutes start to finish.
  • The balance of smoky paprika, tangy lemon, and rich Parmesan makes every bite interesting.
  • You can dial the heat up or down without losing any of the dish's personality.
02 -
  • Don't overcook the shrimp or they turn rubbery, pull them off the heat as soon as they're opaque and curl into a C shape.
  • Rinsing the rice is non-negotiable, skip it and you'll end up with gummy clumps instead of fluffy grains.
  • Taste the sauce before adding the shrimp back in, Cajun blends vary wildly in salt and heat so adjust early.
  • Let the rice rest covered for 5 minutes after cooking, it steams itself to perfection and the texture improves dramatically.
03 -
  • Pat the shrimp completely dry before seasoning so the Cajun spices stick and they sear instead of steam.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts smoother and doesn't have the anti-caking agents that can make the sauce grainy.
  • Add the lemon juice at the very end, if you put it in too early the acidity can curdle the cream.
  • If your sauce gets too thick, thin it with a tablespoon of broth at a time until it reaches the consistency you want.
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