Pin It The first time my skillet hissed with butter and bell peppers on a rainy Tuesday, I had no idea I was about to create something that would become a weeknight staple. I had shrimp thawing on the counter and a craving for something creamy and bold. The Cajun seasoning jar sat half-empty in my spice drawer, and I thought, why not? What started as an improvised dinner turned into a recipe I now make whenever I need comfort without fuss.
I remember making this for my sister after she had a long week at work. She walked into the kitchen, took one look at the skillet, and said it smelled like vacation. We ate straight from our bowls on the couch, and she went back for seconds before I could even offer. That night, this dish became more than dinner, it became my go-to for showing up for people I care about.
Ingredients
- Large shrimp (1 lb, peeled and deveined): The star of the bowl, choose shrimp that are firm and smell like the ocean, not fishy, and pat them dry before seasoning so they sear instead of steam.
- Cajun seasoning (1 tbsp for shrimp, 1 tsp for sauce): This blend brings the heat and the soul, look for one with paprika, garlic, and a little cayenne, and taste it first so you know what youre working with.
- Olive oil (1 tbsp): A high smoke point oil that lets the shrimp get a beautiful golden sear without burning.
- Jasmine rice (1 cup): Its floral aroma and slightly sticky texture make it the perfect base for soaking up all that creamy sauce.
- Unsalted butter (2 tbsp): This is where the richness begins, it adds a silky foundation to the sauce that olive oil alone cant achieve.
- Yellow onion (1 small, finely chopped): Provides a sweet, mellow backbone that balances the spice and brightens every bite.
- Garlic (2 cloves, minced): Always add it after the onion and pepper so it perfumes the pan without turning bitter.
- Red bell pepper (1, diced): Adds color, crunch, and a touch of sweetness that plays beautifully against the Cajun heat.
- Heavy cream (1 cup): The soul of the sauce, it turns a simple skillet into something luscious and crave worthy.
- Low-sodium chicken broth (1/2 cup): Thins the cream just enough and adds savory depth without overpowering the shrimp.
- Smoked paprika (1/4 tsp): A whisper of smokiness that makes the whole dish feel like it was cooked over an open flame.
- Parmesan cheese (1/4 cup, grated): Melts into the sauce and adds a nutty, salty finish that ties everything together.
- Fresh parsley (2 tbsp, chopped, plus extra for garnish): Brightens the richness and adds a pop of green that makes the bowl look as good as it tastes.
- Lemon juice (from 1/2 lemon): A squeeze at the end wakes up the sauce and cuts through the cream like magic.
Instructions
- Prepare the rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains fluffy. Combine rice, water, and salt in a medium saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until tender and all the water is absorbed.
- Season the shrimp:
- While the rice cooks, toss the shrimp with Cajun seasoning in a bowl until every piece is coated. Let them sit for a few minutes so the spices can cling and the shrimp can come to room temperature, which helps them cook evenly.
- Sear the shrimp:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and opaque, then transfer them to a plate and set aside.
- Build the sauce base:
- Reduce the heat to medium and melt the butter in the same skillet. Add the onion and bell pepper, stirring occasionally for 3 to 4 minutes until they soften and smell sweet, then stir in the garlic and cook for 30 seconds until fragrant.
- Add the liquids and spices:
- Pour in the heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, black pepper, and salt. Bring the mixture 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 until the cheese melts into the sauce. Add the lemon juice, then return the cooked shrimp to the skillet and toss everything together, simmering for 2 minutes so the flavors meld.
- Assemble the bowls:
- Fluff the jasmine rice with a fork and divide it among four bowls. Spoon the creamy Cajun shrimp and sauce generously over the rice, making sure each bowl gets plenty of sauce, and garnish with extra parsley if desired.
Pin It One evening, I made this for a friend who claimed she did not like spicy food. I went easy on the Cajun seasoning, and she finished her entire bowl without a word. When I asked if it was too much heat, she looked up and said, no, it is perfect, can I have the recipe? That is when I realized this dish has a way of converting people.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I like to store the rice and shrimp mixture separately so the rice does not get too soft. When reheating, add a splash of chicken broth or cream to the shrimp and warm it gently in a skillet over low heat, stirring often so the sauce does not separate. The rice reheats perfectly in the microwave with a damp paper towel on top to keep it moist.
Ways to Make It Your Own
This recipe loves a little improvisation. I have swapped the shrimp for chicken thighs, cut the cream with half-and-half when I wanted something lighter, and thrown in handfuls of spinach or diced zucchini when I had them on hand. If you like it extra spicy, add a pinch of cayenne or a few dashes of hot sauce to the cream. On nights when I am feeling fancy, I finish it with a sprinkle of crispy bacon or a few sliced green onions for crunch and color.
Pairing and Serving Ideas
This bowl is rich and bold, so I like to serve it with something crisp and refreshing on the side. A simple arugula salad with lemon vinaigrette or a handful of steamed green beans work perfectly. For drinks, a cold lager cuts through the cream beautifully, and a crisp Sauvignon Blanc brings out the lemon and herbs. If you are feeding a crowd, set out the rice and shrimp in separate dishes and let everyone build their own bowls.
- Serve with crusty bread to soak up every drop of sauce.
- Pair with a light cucumber salad for a cooling contrast.
- Top with extra Parmesan and a crack of black pepper for a finishing touch.
Pin It This dish has a way of turning ordinary weeknights into something special without any extra effort. I hope it becomes one of those recipes you reach for again and again, the kind that feels like home no matter where you are.
Recipe Questions & Answers
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely under cold water or in the refrigerator before cooking. Pat them dry with paper towels to ensure even cooking and browning in the skillet.
- → How do I adjust the spice level?
Control heat by varying the amount of Cajun seasoning in both the shrimp coating and sauce. Start with less and taste as you go. You can also reduce or omit the smoked paprika for a milder flavor profile.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar results. Alternatively, use Greek yogurt mixed with a bit of cornstarch for a tangy, creamy texture, though the flavor will differ slightly.
- → How do I keep the rice fluffy?
Rinse jasmine rice under cold water until water runs clear to remove excess starch. Use a 1:2 rice-to-water ratio, bring to a boil, then reduce heat and cover. Let it rest covered for 5 minutes before fluffing with a fork.
- → Can I prepare this dish ahead of time?
Cook rice up to 2 hours ahead and reheat gently with a splash of water. Prepare the sauce base without shrimp up to 4 hours prior. Cook shrimp fresh just before serving to maintain optimal texture and flavor.
- → What vegetables pair well with this dish?
Sautéed spinach, zucchini, broccoli, or mushrooms complement the creamy sauce beautifully. Add them to the skillet after cooking the bell peppers, or serve on the side for a lighter presentation.