Creamy Cajun Shrimp Rice Bowl

My neighbor knocked on my door one Tuesday evening with a bag of fresh shrimp and a grin. She'd bought too much at the market and didn't want them to go to waste. I had leftover jasmine rice in the fridge and a jar of Cajun seasoning I'd been meaning to use. What started as a favor turned into one of those meals where you stop talking mid-bite because everything just works. The cream softened the heat, the shrimp stayed tender, and the rice soaked up every bit of that smoky, garlicky sauce.

I made this for my brother's birthday dinner last spring. He's not usually impressed by anything I cook, but he went back for seconds before I'd even finished my first bowl. My sister-in-law asked for the recipe on the spot, and my niece, who claims she hates anything spicy, scraped her bowl clean. It became the meal I turn to when I want to feel like I've really fed someone well.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The star of the dish, they cook fast and soak up the Cajun seasoning beautifully. Buy them already peeled if you want to save time.
• Cajun seasoning (1 tbsp plus 1 tsp): This brings the heat and the soul. I like to taste mine first because some blends are saltier or spicier than others.
• Olive oil (1 tbsp): Just enough to get a good sear on the shrimp without making them greasy.
• Jasmine rice (1 cup): It's fragrant and fluffy, and it holds up under a rich sauce without turning mushy.
• Unsalted butter (2 tbsp): Adds richness to the sauce and helps the vegetables soften without browning too fast.
• Yellow onion (1 small, finely chopped): Sweetness and body for the base of the sauce.
• Garlic (2 cloves, minced): Don't skip this. It blooms in the butter and makes the whole kitchen smell incredible.
• Red bell pepper (1, diced): Adds color, a little sweetness, and a soft bite that balances the heat.
• Heavy cream (1 cup): The backbone of the sauce. It mellows the spice and makes everything silky.
• Low-sodium chicken broth (1/2 cup): Thins the cream just enough so the sauce coats instead of clumps.
• Smoked paprika (1/4 tsp): A hint of smokiness that deepens the flavor without overpowering.
• Parmesan cheese (1/4 cup, grated): Melts into the sauce and adds a salty, nutty richness.
• Fresh parsley (2 tbsp, chopped): Brightens everything and cuts through the cream with a fresh, grassy note.
• Lemon juice (from 1/2 lemon): A squeeze at the end wakes up all the flavors and balances the richness.

Instructions

Prepare the Rice:

Rinse the jasmine rice under cold water until it runs clear to remove excess starch. Combine rice, water, and salt in a medium saucepan, bring to a boil, then cover and simmer on low for 15 minutes until tender and fluffy.

Season the Shrimp:

Toss the shrimp with Cajun seasoning in a bowl until evenly coated. Let them sit while you heat the skillet so the spices have a moment to cling.

Sear the Shrimp:

Heat olive oil in a large skillet over medium-high heat and cook the shrimp in a single layer for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and set aside so they don't overcook.

Sauté the Vegetables:

In the same skillet, melt butter over medium heat and add onion and bell pepper, cooking for 3 to 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

Build the Sauce:

Pour in heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, black pepper, and salt. Simmer gently for 3 to 4 minutes, stirring often, until the sauce thickens just enough to coat the back of a spoon.

Finish with Cheese and Lemon:

Stir in Parmesan and parsley until the cheese melts into the sauce. Add lemon juice, then return the shrimp to the skillet and toss to coat, simmering for 2 minutes to let the flavors marry.

Assemble the Bowls:

Divide the fluffy jasmine rice among four bowls and spoon the creamy Cajun shrimp and sauce generously over the top. Garnish with extra parsley if you like a pop of green.

Pin it

I remember serving this to a friend who'd just moved to a new city and was feeling homesick. She said it reminded her of a place she used to eat near the Gulf Coast. I'd never been there, but that night, with bowls of creamy, spicy shrimp between us, it felt like we'd traveled together. Food has a way of doing that.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days. The rice absorbs more of the sauce as it sits, which honestly makes it even more flavorful. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. The microwave works too, but stir halfway through and add a little liquid so the rice doesn't dry out.

Swaps and Substitutions

If you want to lighten it up, swap the heavy cream for half-and-half or even coconut cream for a dairy-free version. Chicken thighs work beautifully in place of shrimp if shellfish isn't your thing. You can also toss in sautéed spinach, zucchini, or cherry tomatoes for extra vegetables. Basmati or long-grain white rice can stand in for jasmine, though you'll lose a bit of that floral aroma.

Serving Suggestions

This bowl is hearty enough to stand alone, but a simple side salad with a tangy vinaigrette cuts through the richness nicely. Crusty bread is perfect for mopping up any sauce left behind. If you're serving it for guests, a chilled Sauvignon Blanc or a cold lager pairs wonderfully.

• Add a sprinkle of red pepper flakes if you want more heat.
• Serve with a wedge of lemon on the side for those who like extra brightness.
• Garnish with sliced green onions for a bit of crunch and color.

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This is the kind of meal that makes a regular Tuesday feel special. It's rich, comforting, and just spicy enough to keep things interesting.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well. Thaw them completely in the refrigerator before cooking and pat dry with paper towels to ensure they cook evenly and develop a nice sear.

→ How can I make this less spicy?

Reduce the amount of Cajun seasoning or substitute it with a milder blend. You can also omit the smoked paprika and black pepper, then adjust these seasonings to taste at the end of cooking.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce, or use a combination of milk and butter. Greek yogurt or sour cream can also work, though add these at the end off the heat to prevent curdling.

→ Can I prepare the Cajun cream sauce ahead of time?

Yes, you can make the sauce up to 2 days ahead and refrigerate it. Reheat gently over medium-low heat, then add the cooked shrimp to warm through just before serving.

→ What vegetables can I add to this dish?

Spinach, zucchini, mushrooms, asparagus, or broccoli work beautifully. Sauté them separately or add them to the sauce during cooking, adjusting the cooking time based on the vegetable's density.

→ Is this dish suitable for a pescatarian diet?

Yes, shrimp makes this naturally pescatarian-friendly. All other ingredients are plant-based or dairy, so it fits perfectly within a pescatarian eating plan.