In a bowl, toss the shrimp with Cajun seasoning, ensuring they are well coated.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Incorporate the frozen peas and carrots, cooking for another 2-3 minutes until heated through.

Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.

Pour in the soy sauce and mix thoroughly. Season with salt and pepper to taste. Continue to stir-fry for about 5 minutes until the rice is heated through and slightly crispy.

Gently fold the cooked shrimp back into the rice mixture, ensuring everything is well combined.

Remove from heat and garnish with sliced green onions and chopped parsley before serving.