Creamy Cajun Shrimp Rice Bowl

The smell of butter and garlic hitting a hot skillet always pulls me straight into the kitchen, no matter what I'm doing. One weeknight, I had shrimp thawing and no plan, just a craving for something creamy and bold. I tossed together what I had, leaned heavy on the Cajun spice, and ended up with a bowl so good I forgot to plate it nicely. My husband walked in, saw me eating straight from the pan, and asked if I was okay. I was more than okay.

I made this for friends who claimed they didn't like spicy food, and I panicked halfway through cooking. I pulled back on the Cajun seasoning, added extra cream, and watched them go back for seconds anyway. One of them said it tasted like a hug in a bowl, which made me laugh because I'd been stress-tasting it the whole time. Now it's my go-to when I want to feed people something that feels like I tried, even on days when I barely did.

Ingredients

• Large shrimp, peeled and deveined: The star of the dish, they soak up the Cajun spices and stay tender if you don't overcook them, so watch the clock closely.
• Cajun seasoning: This is where all the personality lives, a smoky, spicy, slightly salty blend that does the heavy lifting for flavor.
• Olive oil: Just enough to get a quick sear on the shrimp without making them greasy.
• Jasmine rice: Its subtle floral aroma complements the richness of the sauce and soaks up every creamy drop.
• Unsalted butter: Adds silky richness to the base of the sauce and helps the vegetables soften without browning too fast.
• Yellow onion: Finely chopped so it melts into the sauce and adds a sweet, savory backbone.
• Garlic: Minced fresh because jarred garlic just doesn't bloom the same way in hot butter.
• Red bell pepper: Diced for sweetness, color, and a little crunch that balances the creaminess.
• Heavy cream: The reason this sauce clings and coats, turning something simple into something indulgent.
• Low-sodium chicken broth: Thins the cream just enough to keep it from being too heavy and adds a savory undertone.
• Smoked paprika: A little goes a long way, adding depth and a hint of campfire without extra heat.
• Parmesan cheese: Grated fresh, it thickens the sauce and adds a nutty, salty finish.
• Fresh parsley: Chopped and stirred in at the end, it brightens everything and makes the bowl look alive.
• Lemon juice: Just half a lemon, squeezed in to cut through the richness and wake up your taste buds.

Instructions

Prep the rice:

Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, cover, reduce to low, and let it simmer until tender and fluffy.

Season the shrimp:

Toss the shrimp with Cajun seasoning in a bowl while the rice cooks. This gives the spice time to stick and the shrimp time to come to room temperature.

Sear the shrimp:

Heat olive oil in a large skillet over medium-high heat, then lay the shrimp in a single layer and cook just until pink and opaque. Transfer them to a plate so they don't turn rubbery.

Build the sauce base:

In the same skillet, melt butter over medium heat, then add onion and bell pepper and sauté until softened. Stir in garlic and cook just until fragrant, about 30 seconds.

Make it creamy:

Pour in the heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, black pepper, and salt. Let it simmer gently, stirring often, until it thickens slightly.

Finish the sauce:

Stir in Parmesan and parsley, then add lemon juice and return the shrimp to the skillet. Toss everything together and simmer for a couple of minutes to let the flavors marry.

Serve:

Divide the jasmine rice among bowls, spoon the creamy Cajun shrimp and sauce over the top, and garnish with extra parsley. Serve immediately while it's still steaming.

Pin It

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it. I took it as the highest compliment, even though I'd burned the garlic on my first attempt at home and had to start the sauce over. There's something about a bowl this creamy and bright that makes people assume it's complicated, but really, it's just about timing and tasting as you go.

How to Adjust the Heat Level

Cajun seasoning varies wildly from brand to brand, so start with less than the recipe calls for and taste the sauce before adding the shrimp back in. If you want more heat, a pinch of cayenne or a few dashes of hot sauce will do the trick without overpowering the creaminess. For a milder version, swap in a teaspoon of regular paprika and add the Cajun seasoning only to the shrimp, leaving the sauce mellow and rich. I've served both versions at the same meal and everyone was happy, which is rare in my house.

Storing and Reheating Leftovers

This keeps well in the fridge for up to three days, though the rice will soak up some of the sauce as it sits. I store the shrimp and sauce separately from the rice if I can, then reheat them gently on the stovetop with a splash of broth or cream to bring back the silky texture. The microwave works in a pinch, but it tends to make the shrimp a little tough, so low and slow is better. Leftovers also make a killer quick lunch, especially if you stir in some fresh spinach or tomatoes to brighten it up again.

Pairing and Serving Suggestions

I love serving this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or garlic bread if I'm feeling indulgent and want something to soak up every last bit of sauce. A crisp white wine like Sauvignon Blanc or a cold lager balances the spice and creaminess beautifully, though iced tea works just as well if you're keeping it casual. If you're feeding a crowd, double the recipe and set out hot sauce, extra lemon wedges, and chopped scallions so people can customize their bowls.

• Add sautéed spinach or zucchini to the sauce for extra vegetables without changing the flavor profile.
• Swap half-and-half for heavy cream if you want a lighter version that's still creamy enough to satisfy.
• Try this over cauliflower rice or quinoa if you're looking for a lower-carb or heartier grain option.

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This recipe has become one of those dishes I make when I need to feel capable and fed at the same time. It's warm, a little spicy, and always tastes like I cared, even on the nights when I almost didn't.

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

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

→ How can I make this sauce less spicy?

Reduce the amount of Cajun seasoning to 1/2 teaspoon or less, and omit the smoked paprika. You can always add more seasoning gradually to reach your preferred heat level.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce with less richness. Full-fat coconut milk also works as a dairy-free alternative, adding a subtle tropical note.

→ Can I prepare this dish ahead of time?

Cook the rice and shrimp separately up to 2 hours ahead. Make the sauce fresh just before serving to maintain its creamy texture, then combine all components warm.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc complements the spice and richness well. For non-wine options, a cold lager or iced tea with lemon works beautifully.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat for just 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough, so remove them promptly and set aside.