Why You’ll Love Creamy Cajun Shrimp & Rice Recipe
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You get the heat and deep flavour of Cajun seasoning with the smooth comfort of a cream‑based sauce.
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The sauce soaks into the rice, meaning every bite is packed with taste.
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It’s quick to cook since shrimp heats fast and rice is the bed for everything.
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Easily adaptable: scale up or down, swap in a different grain, or change the spice level to suit you.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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large raw shrimp (peeled & deveined)
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Cajun seasoning (store‑bought or homemade)
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butter (or oil)
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garlic (minced)
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onion (diced)
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bell pepper (optional, diced)
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heavy cream (or a lighter cream substitute)
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chicken broth (or stock)
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tomato (diced, fresh or canned)
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cooked rice (white, jasmine, or your preferred type)
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fresh parsley or scallions (for garnish)
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lemon wedges (optional)
Directions
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Pat the shrimp dry and toss with Cajun seasoning.
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In a skillet over medium‑high heat, melt the butter (or heat oil). Add shrimp and cook until pink and opaque, about 1‑2 minutes per side. Remove the shrimp and set aside.
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In the same skillet, add onion (and bell pepper if using), cook until softened. Then add garlic and sauté briefly until fragrant.
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Pour in the chicken broth; deglaze the pan by scraping up any browned bits. Add the diced tomato. Bring to a simmer.
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Stir in the heavy cream and bring the sauce to a gentle boil, then reduce to a simmer until it thickens slightly.
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Add the shrimp back into the sauce and stir to coat. Let everything heat through.
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Meanwhile, prepare your rice (if not already cooked). Spoon a portion of rice onto each plate or bowl, then ladle the shrimp and creamy sauce over the top. Garnish with parsley or scallions and serve with lemon wedges if desired.
Servings and timing
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Servings: ~4 people
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Prep Time: ~10 minutes
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Cook Time: ~15–20 minutes
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Total Time: ~25–30 minutes
Variations
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Swap the rice for cauliflower rice or quinoa for a lower‑carb alternative.
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Use coconut cream instead of heavy cream for a slightly different flavor profile.
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Add extra heat: increase the Cajun seasoning, add cayenne pepper or hot sauce.
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Incorporate vegetables: chopped spinach, mushrooms, or zucchini folded in at the end.
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Make it a one‑pot meal: cook the rice in the same pot or skillet (if suitable) to simplify cleanup.
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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To reheat: warm gently on the stovetop over low‑medium heat, stirring occasionally. Add a splash of broth or cream if the sauce has thickened too much.
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Best to avoid freezing because the cream sauce can change texture and shrimp may become rubbery when thawed.
FAQs
What size shrimp should I use?
Use large‑size shrimp (e.g., 16/20 or 21/25 count per pound) so they hold their texture. Smaller shrimp cook too quickly and may become overcooked in the sauce.
Can I use pre‑cooked shrimp?
It’s better to use raw shrimp so they absorb the sauce flavour and finish cooking in the sauce. Pre‑cooked shrimp may become over‑done and rubbery.
What if I don’t have heavy cream?
You can use half‑and‑half, or a combination of milk and a bit of flour or cornstarch to thicken, though the sauce will be less rich.
How spicy is this dish and can I adjust the heat?
The spice level depends on the Cajun seasoning and any additional hot sauce/cayenne you add. Start with a moderate amount and adjust to your taste.
What type of rice works best?
Long‑grain white rice or jasmine rice are good as they stay fluffy and absorb the sauce well. You could also use brown rice but will need to adjust cooking time and liquid.
Can I skip the tomato?
Yes — you could omit the tomato, but the tomato adds a nice acidity and depth to the creamy sauce which balances the richness.
Is this recipe gluten‑free?
Yes, if you ensure your Cajun seasoning, broth, and other ingredients are gluten‑free certified. The base dish uses no wheat unless you add thickening with flour.
Can I make this ahead of time?
You can prepare the sauce and rice ahead and cook the shrimp just before serving. However, shrimp is best served fresh so it retains its texture.
How do I prevent the shrimp from becoming rubbery?
Cook them only until just opaque/pink (about 1‑2 minutes per side depending on size). Then add them into the sauce at the end rather than over‑cooking.
What garnish works best?
Chopped fresh parsley or scallions bring freshness. A squeeze of lemon or lime just before serving also brightens the flavours.
Conclusion
Creamy Cajun Shrimp & Rice brings together bold seasoning, creamy sauce, and tender seafood over a bed of rice for a comforting yet exciting meal. It’s quick enough for weeknights but flavourful enough for guests. With flexibility in ingredients and spice level, you can make it your own — and it’s sure to become a favourite in your dinner rotation.
