Creamy Cajun Shrimp Rice Bowl

My neighbor knocked on my door holding a grocery bag of shrimp she couldn't use before leaving town. I had jasmine rice, half a pint of cream, and a jar of Cajun spice I'd never opened. What started as pantry roulette turned into something I now crave on cold Tuesday nights. The kitchen smelled like a Louisiana backroad diner, and I ate two bowls standing at the counter.

I made this for my brother after he helped me move furniture on a rainy Saturday. He's picky about seafood, but he scraped his bowl clean and asked if there were leftovers. That's when I knew this wasn't just a decent dinner, it was the kind of meal that earns you goodwill and second helpings.

Ingredients

• Large shrimp, peeled and deveined: Go for the bigger ones so they stay juicy and don't overcook in seconds, and pat them dry before seasoning so the spices stick.
• Cajun seasoning: This is your flavor engine, use a quality blend or make your own if you want control over the salt and heat.
• Olive oil: A tablespoon is enough to get a light sear on the shrimp without making them greasy.
• Jasmine rice: The floral aroma complements the spice, and it's fluffy enough to soak up every drop of sauce.
• Unsalted butter: Melts into the vegetables and enriches the sauce, giving it a silky base that cream alone can't achieve.
• Yellow onion and garlic: The aromatics build a savory foundation, just don't let the garlic brown or it'll turn bitter.
• Red bell pepper: Adds sweetness and a pop of color that makes the bowl look as good as it tastes.
• Heavy cream: This is what makes the sauce luxurious and coating, not just watery broth.
• Low-sodium chicken broth: Thins the cream just enough and adds depth without oversalting the whole dish.
• Smoked paprika: A quarter teaspoon brings a campfire warmth that rounds out the Cajun spice.
• Parmesan cheese: Melts into the sauce and adds a nutty, salty finish that ties everything together.
• Fresh parsley and lemon juice: Brightness at the end cuts through the richness and wakes up your palate.

Instructions

Cook the Rice:

Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring it to a boil, cover, reduce to low, and let it simmer for 15 minutes until tender, then fluff it with a fork after resting.

Season the Shrimp:

Toss the shrimp with Cajun seasoning in a bowl while the rice cooks. Make sure every piece gets coated so the flavor is even.

Sear the Shrimp:

Heat olive oil in a large skillet over medium-high and add the shrimp in a single layer. Cook for 1 to 2 minutes per side until they turn pink and opaque, then transfer them to a plate so they don't overcook.

Sauté the Vegetables:

Lower the heat to medium, melt the butter in the same skillet, and add the onion and bell pepper. Sauté for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.

Build the Sauce:

Pour in the heavy cream and chicken broth, then add the Cajun seasoning, smoked paprika, black pepper, and salt. Bring it to a gentle simmer, stirring often, and let it thicken for 3 to 4 minutes.

Finish and Combine:

Stir in the Parmesan and chopped parsley, then add the lemon juice. Return the cooked shrimp to the skillet, toss to coat, and simmer for 2 minutes to meld the flavors.

Serve:

Divide the jasmine rice among bowls and spoon the creamy Cajun shrimp and sauce over the top. Garnish with extra parsley if you have it.

Save

I served this to a friend who'd just come back from New Orleans, and she closed her eyes after the first bite like she was back on Frenchmen Street. She said it wasn't authentic, but it had the soul of the city in it anyway. That's the moment I stopped worrying about perfection and just enjoyed the bowl.

Making It Your Own

If you want more vegetables, stir in a handful of baby spinach or diced zucchini right before you add the shrimp back. They'll wilt into the sauce and make the dish feel a little lighter without losing any richness. I've also swapped half-and-half for the heavy cream when I wanted fewer calories, and it still coats the rice beautifully. For extra heat, a pinch of cayenne or a few dashes of hot sauce at the end will wake up your taste buds without overpowering the smoky paprika.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the shrimp can get a bit firmer if you reheat them too aggressively. I gently warm the bowl in the microwave at half power, stirring every 30 seconds, or reheat the sauce and shrimp in a skillet over low heat and spoon it over fresh rice. The cream sauce thickens as it cools, so a splash of broth or water while reheating brings it back to life. Don't freeze this one, the cream and shrimp don't bounce back well from the freezer.

Pairing and Serving Ideas

A crisp Sauvignon Blanc or a cold lager cuts through the richness and refreshes your palate between bites. If you're serving this for guests, a simple green salad with a lemon vinaigrette on the side balances the creamy spice. I've also set out crusty bread to soak up the extra sauce, and it disappears faster than the shrimp.

• Try serving it with a wedge of cornbread for a Southern-style spread.
• A sprinkle of sliced green onions on top adds a fresh, sharp bite.
• For a lighter option, swap the jasmine rice for cauliflower rice and adjust the sauce seasoning slightly.

Save

This bowl has become my answer to long days and short patience. It's quick, it's cozy, and it never lets me down.

Recipe FAQs

→ Can I use frozen shrimp?

Yes, frozen shrimp works well. Thaw completely and pat dry with paper towels before seasoning to ensure proper browning and even cooking.

→ What type of jasmine rice is best?

High-quality jasmine rice produces the most fragrant results. Rinsing it under cold water before cooking removes excess starch and prevents clumping.

→ How can I adjust the heat level?

Control spiciness by adjusting Cajun seasoning amounts. Start with less and add more gradually. You can also omit smoked paprika or reduce it for milder flavor.

→ Is heavy cream essential?

Heavy cream creates the signature richness. Half-and-half or even Greek yogurt stirred in at the end work as lighter alternatives without compromising flavor significantly.

→ What vegetables can I add?

Spinach, zucchini, asparagus, or mushrooms work wonderfully. Sauté them separately or add to the sauce during simmering to maintain desired texture.

→ Can this be made ahead?

Prepare the sauce and cook shrimp in advance, storing separately. Reheat gently before combining. Rice is best made fresh, though it can be made several hours ahead and reheated with added water.