Pin It My downstairs neighbor knocked one Thursday evening holding a bag of shrimp she couldn't use before leaving town. I had jasmine rice in the pantry and a jar of Cajun seasoning I'd bought on impulse months ago. What started as improvisation turned into something I now crave on cold evenings when I want something filling but not fussy. The smell of butter and paprika still reminds me of that spontaneous dinner that felt like a small victory.
I made this for a friend who said she didn't like spicy food, so I went light on the seasoning and let her add hot sauce at the table. She ended up dousing it and asking for the recipe. Now she texts me photos every time she makes it with extra peppers. It's become our shared thing, proof that a dish can grow with the people who cook it.
Ingredients
- Large shrimp, peeled and deveined: The star of the bowl, they cook fast and soak up the Cajun seasoning beautifully, just don't overcook them or they turn rubbery.
- Cajun seasoning: This is where the soul of the dish lives, a blend of paprika, garlic, cayenne, and herbs that gives everything a warm, smoky kick.
- Olive oil: Used to sear the shrimp quickly without burning, keeping them tender and golden on the outside.
- Jasmine rice: Its subtle floral aroma pairs perfectly with the bold sauce and keeps the bowl from feeling too heavy.
- Unsalted butter: Adds richness to the sauce and helps the vegetables soften without browning too fast.
- Yellow onion: Finely chopped so it melts into the sauce, lending sweetness that balances the spice.
- Garlic: Minced fresh for a punch of flavor that blooms in the butter and makes the whole kitchen smell incredible.
- Red bell pepper: Diced for color and a slight sweetness that cuts through the richness of the cream.
- Heavy cream: The base of the sauce, it turns silky and luxurious when simmered with the broth and spices.
- Low sodium chicken broth: Thins the cream just enough to make it spoonable and adds savory depth without overpowering the shrimp.
- Smoked paprika: A little goes a long way, it adds a campfire warmth that makes the dish feel cozy.
- Parmesan cheese: Grated fresh, it thickens the sauce slightly and brings a nutty, salty finish.
- Fresh parsley: Chopped and stirred in at the end for brightness and a pop of green that makes everything feel fresher.
- Lemon juice: Just half a lemon cuts through the cream and wakes up all the other flavors right before serving.
Instructions
- Prep the rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch so the grains stay fluffy. Combine it with water and salt in a saucepan, bring it to a boil, then cover and simmer on low for 15 minutes until tender.
- Season the shrimp:
- While the rice cooks, toss the shrimp with Cajun seasoning in a bowl until evenly coated. This step ensures every bite has that smoky, spicy flavor baked in.
- Sear the shrimp:
- Heat olive oil in a large skillet over medium high heat and add the shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and just opaque, then transfer them to a plate so they don't overcook.
- Build the sauce base:
- Lower the heat to medium, melt butter in the same skillet, then add the onion and bell pepper. Saute for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
- Simmer the cream:
- 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, for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Finish and combine:
- Stir in the Parmesan cheese, chopped parsley, and lemon juice until the cheese melts into the sauce. Return the cooked shrimp to the skillet and toss everything together, simmering for 2 minutes so the flavors marry.
- Serve warm:
- Divide the fluffy jasmine rice among bowls and spoon the creamy Cajun shrimp and sauce generously over the top. Garnish with extra parsley if you want a fresh finish.
Pin It One night I doubled the batch and brought it to a potluck where everyone kept asking if I'd ordered it from somewhere. I didn't have the heart to tell them how easy it was. Watching people go back for seconds made me realize that sometimes the simplest meals are the ones that stick with people long after the plates are empty.
Adjusting the Heat
Cajun seasoning varies wildly by brand, some are mild and smoky, others are aggressively spicy. Start with the amount listed, taste the sauce before adding the shrimp back in, and adjust with more seasoning or a pinch of cayenne if you want extra fire. If you accidentally go overboard, a little extra cream or a squeeze of lemon can soften the burn without losing flavor.
Making It Lighter
Heavy cream makes the sauce feel indulgent, but half and half works if you want something less rich. You can also swap in coconut cream for a dairy free version that still has body and a hint of sweetness. The sauce won't be quite as thick, but it'll still coat the shrimp and rice beautifully, and you won't feel weighed down after a big bowl.
Storage and Reheating
This keeps well in the fridge for up to three days in an airtight container, though the rice will soak up some of the sauce as it sits. When reheating, add a splash of broth or water to loosen everything up, and warm it gently on the stove or in the microwave in short bursts. The shrimp can get tough if you blast it on high, so low and slow is the way to go.
- Store the rice and shrimp mixture together or separately depending on how much sauce you want each serving to have.
- Freeze individual portions if you want quick lunches, just thaw overnight in the fridge before reheating.
- Garnish with fresh parsley after reheating to bring back that just cooked brightness.
Pin It This bowl has become my answer to long days when I want something hearty but don't want to think too hard. It's the kind of recipe that feels like a hug, especially when you eat it straight from the pot with a spoon.
Recipe FAQs
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp for only 1-2 minutes per side over medium-high heat until they turn pink and opaque. Overcooking causes a tough, rubbery texture. The shrimp will continue cooking slightly when returned to the warm sauce, so remove them from direct heat promptly.
- → Can I make this dish ahead of time?
Yes, you can prepare the components separately. Cook rice and set aside, then prepare the shrimp and sauce just before serving. Combine everything in the final 2-3 minutes. This ensures the shrimp stays tender and the sauce maintains its creamy consistency.
- → What can I use if I don't have heavy cream?
Half-and-half creates a lighter sauce while maintaining creaminess. You can also use a combination of whole milk and butter, or coconut cream for a dairy-free alternative. The sauce may be slightly less rich but still delicious.
- → How spicy is this dish?
The heat level depends on your Cajun seasoning blend. Start with 1 teaspoon and taste before adding more. You can reduce spice by using less seasoning or add extra for more heat. The cream sauce helps balance spicy flavors.
- → What vegetables can I add to this dish?
Sautéed spinach, zucchini, mushrooms, or green beans work wonderfully. Add them when you sauté the onions and bell peppers, or cook separately and fold into the sauce. This increases nutrition while keeping prep time reasonable.
- → Is this dish suitable for meal prep?
The components can be stored separately for 3-4 days. Keep cooked rice, cooked shrimp, and sauce in separate containers. Reheat gently on the stovetop and combine when ready to serve to prevent the shrimp from overcooking.