Creamy Cajun Shrimp Rice Bowl

My neighbor brought over a bowl of this one Sunday afternoon, still steaming, with the kind of grin that said she knew exactly what she was doing. The creamy sauce had pooled into the rice, and the shrimp were plump and glistening with paprika-red spice. I ate it standing at the counter, and by the time I looked up, the bowl was empty and I was googling Cajun seasoning brands. That was three years ago, and I've been making my own version ever since.

I made this for my brother's birthday last spring, doubling the recipe and serving it family-style in a big ceramic bowl. He went back for thirds and asked if I'd ship him some Cajun seasoning because he couldn't find the good stuff where he lives. Now every time he visits, he asks if I'm making the shrimp rice, and I always say yes even if I wasn't planning to. It's become our tradition without either of us officially deciding it should be.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The star of the dish, they soak up the Cajun spices and stay tender if you don't overcook them.
• Cajun seasoning (1 tbsp for shrimp, 1 tsp for sauce): This is where the magic lives, bringing heat, garlic, and a little smokiness all at once.
• Olive oil (1 tbsp): Keeps the shrimp from sticking and adds a hint of richness to the sear.
• Jasmine rice (1 cup): Its floral aroma and fluffy texture make it the perfect base for soaking up the creamy sauce.
• Water (2 cups) and salt (1/2 tsp): Simple but essential for cooking the rice just right.
• Unsalted butter (2 tbsp): Adds a silky depth to the sauce that olive oil alone can't give.
• Yellow onion (1 small, finely chopped): Sweeten as they cook and balance the spice.
• Garlic (2 cloves, minced): A must for that aromatic punch.
• Red bell pepper (1, diced): Adds sweetness, color, and a little crunch.
• Heavy cream (1 cup): Makes the sauce luscious and coats everything beautifully.
• Low-sodium chicken broth (1/2 cup): Thins the cream just enough and adds savory depth.
• Smoked paprika (1/4 tsp): Brings a gentle smokiness that makes the whole dish feel more complex.
• Black pepper (1/4 tsp) and salt (1/4 tsp): Season to taste, but start light since the Cajun blend is already salty.
• Parmesan cheese (1/4 cup, grated): Melts into the sauce and adds a nutty, salty finish.
• Fresh parsley (2 tbsp chopped, plus extra): Brightens everything and makes the bowl look as good as it tastes.
• Lemon juice (from 1/2 lemon): Cuts through the richness and wakes up all the other flavors.

Instructions

Prepare 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, reduce the heat to low, cover, and let it simmer for 15 minutes until the water is absorbed and the rice is fluffy.

Season the shrimp:

While the rice cooks, toss the shrimp with Cajun seasoning in a bowl until every piece is coated. This step only takes a minute but makes all the difference.

Sear the shrimp:

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

Build the sauce base:

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

Simmer the cream sauce:

Pour in the heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, black pepper, and salt. Bring it to a gentle simmer, stirring often, for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.

Finish the sauce:

Stir in the Parmesan cheese and chopped parsley, then add the lemon juice and return the cooked shrimp to the skillet. Toss everything together and simmer for 2 minutes to let the flavors meld.

Assemble the bowls:

Divide the jasmine rice among four bowls, then spoon the creamy Cajun shrimp and sauce generously over the top. Garnish with extra parsley and serve immediately.

Save

The first time I served this to friends, one of them scraped her bowl clean and then used a piece of bread to get every last bit of sauce. She looked up, embarrassed, and I told her I do the same thing every time I make it. Now we all fight over who gets the bowl with the most sauce pooled at the bottom. It's that kind of dish, the one that makes you forget about manners and just enjoy.

How to Store and Reheat Leftovers

I always make extra because this keeps beautifully in the fridge for up to three days in an airtight container. When I reheat it, I add a splash of chicken broth or cream to the skillet to loosen the sauce, then warm everything over medium-low heat until the shrimp are heated through. The rice soaks up even more flavor overnight, so leftovers sometimes taste richer than the original batch. If you're meal prepping, store the rice and shrimp mixture separately so the rice doesn't get too soft.

Ways to Make It Your Own

I've swapped in andouille sausage alongside the shrimp when I want something heartier, and I've stirred in handfuls of fresh spinach at the end when I'm trying to sneak in more greens. Half-and-half works if you want a lighter sauce, though it won't be quite as luscious. Once I ran out of jasmine rice and used brown rice instead, which added a nutty chewiness that surprised me in the best way. You can also toss in cherry tomatoes with the bell pepper for a pop of acidity, or swap the parsley for cilantro if that's more your speed.

Pairing and Serving Suggestions

This bowl is rich and filling, so I usually serve it with something crisp and simple on the side. A quick arugula salad with lemon vinaigrette cuts through the cream beautifully, and crusty bread is perfect for mopping up any extra sauce. If I'm feeding a crowd, I'll set out hot sauce, extra lemon wedges, and a little dish of grated Parmesan so everyone can customize their bowl. A cold lager or a crisp Sauvignon Blanc pairs wonderfully, but honestly, iced tea works just as well on a weeknight.

• Serve with a simple green salad dressed in lemon and olive oil.
• Offer crusty bread or garlic bread for sauce dipping.
• Set out hot sauce and lemon wedges for guests to adjust heat and brightness.

Save

This recipe has become my go-to when I want something comforting but exciting, something that feels special without requiring hours in the kitchen. I hope it finds a spot in your regular rotation the way it has in mine.

Questions & Answers for Recipes

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry to ensure proper browning and even seasoning absorption.

→ How do I prevent the cream sauce from breaking?

Keep the heat at medium and avoid boiling. Stir frequently and add cream slowly to the broth mixture. If using low-fat cream, bring it to room temperature before adding. The lemon juice added at the end helps stabilize the sauce.

→ What type of rice can I substitute for jasmine?

Basmati, long-grain white rice, or even brown rice work well. Adjust cooking time according to the rice package instructions. Jasmine's fragrant quality complements the Cajun spices, but other options will still create a delicious dish.

→ How spicy is this dish?

The heat level is mild to moderate depending on your Cajun seasoning blend. Start with the suggested 2 teaspoons total and taste before serving. Add cayenne pepper gradually if you prefer more heat, or reduce Cajun seasoning for milder palates.

→ Can I make this ahead of time?

Cook the rice and shrimp separately, storing them in the refrigerator for up to 2 days. Prepare the sauce fresh when ready to serve, then combine with reheated shrimp. This prevents the sauce from becoming too thick during storage.

→ What vegetables pair well with this dish?

Sautéed spinach, zucchini, or asparagus complement the Cajun flavors beautifully. Add them to the skillet during the sauce cooking stage. Corn kernels or diced tomatoes also work wonderfully for extra color and texture.