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This easy Cajun shrimp and rice is all made in one pan and is ready to eat in 30 minutes! Homemade Cajun seasoning gives this simple weeknight dinner loads of smoky, herbed, garlic flavor and you can easily customize how spicy it is.
If you love Cajun and Creole food try out my Cajun jambalaya and Slow Cooker Red Beans and Rice!
Table of Contents
- Why You’ll Love Cajun Shrimp and Rice Skillet
- Ingredients Notes
- How to Make Cajun Shrimp and Rice
- Substitutions and Variations
- What Size Shrimp is Best?
- What Kind of Rice Should I Use?
- What to Serve with Cajun Shrimp and Rice
- Storage and Reheating
- More Shrimp Recipes to Try
- Did you make this Cajun shrimp and rice? I’d love if you’d leave a recipe rating and review below.
- Cajun Shrimp and Rice Recipe
Why You’ll Love Cajun Shrimp and Rice Skillet
You decide how spicy it is – Since this recipe includes a homemade Cajun seasoning you can easily adjust how spicy it is.
Delicious – Along with the smoky, spicy flavors in the Cajun seasoning, the trinity of vegetables also give this recipe incredible flavor. If you are familiar with the holy trinity in cooking, it’s the combination of onion, celery, and bell pepper, which are key components in Cajun and Creole cuisine.
Balanced dinner – Not only is this a delicious meal, but it’s balanced too! It has carbs, protein, and veggies, which make it more satiating and likely to keep you full and satisfied longer.
One pan dinner – No need to cook the rice or shrimp separately in this recipe. Since shrimp only take a few minutes to cook, they’re added in with the rice during the final minutes of cooking.
Ingredients Notes
Onion, celery, red bell pepper – Sometimes referred to as the trinity in Cajun cooking. It gives the rice lots of flavor.
Garlic – I like to grate garlic with a microplane zester so it melts into whatever you’re cooking.
Rice – I recommend using Jasmine or Basmati rice. Rinse it before adding it in with the veggies.
Cajun seasoning – My homemade Cajun seasoning includes smoked paprika, garlic and onion powder, thyme, oregano, black pepper, and cayenne. I used this same seasoning to make my Cajun Chicken and Rice.
Chicken broth – Use low sodium chicken broth.
Shrimp – Fresh or frozen shrimp can be used. Make sure they’re peeled and deveined.
Green onion – Top the cooked shrimp and rice with chopped green onion for a fresh finishing touch.
How to Make Cajun Shrimp and Rice
Saute the onion, celery, and peppers in a deep 12 inch skillet with a lid or in a pot. When they’re soft add in the garlic and cook another minute.
Stir in the cajun seasoning and rice then pour in the chicken broth. Stir everything together and bring it to a boil. Once boiling cover with the lid and turn the heat down to low.
Season the shrimp with the Cajun seasoning and set aside. Simmer for 10 minutes then dump the shrimp on top of the rice. Cover again with the lid and cook for another 5 minutes.
When the shrimp are opaque and the rice is tender, remove the skillet from the heat and top with sliced green onions.
Substitutions and Variations
Make it spicier or mild – I’d say the recipe as is, is somewhere around a medium level of spicy. For a mild version only use 1/4 teaspoon cayenne or even an 1/8 teaspoon if you’re serving it to kids. For extra spicy, add an extra 1/4 teaspoon.
Add extra protein – Use a cooked smoked or andouille sausage. Crisp it up in the skillet before cooking the vegetables then remove it onto a plate. Add it back in after the shrimp is cooked and stir everything together. I like to use Bilinski’s cajun style andouille chicken sausage.
Add extra veggies – Peas, zucchini, corn, or carrots would all work well.
Top it with cheese – Controversial with seafood, but If you’re a cheese lover top it with smoked mozzarella or gouda cheese.
What Size Shrimp is Best?
You’ll want to use large shrimp for this recipe. The count per pound for large shrimp is 16-20. You can use fresh or frozen, but make sure they are peeled and deveined before adding them to the rice.
What Kind of Rice Should I Use?
Long grain white rice, Jasmine, or Basmati rice can all be used. Basmati will have a more nutty flavor and the individual grains will have a more defined texture. Jasmine and long grain rice will stick together more and have a creamier consistency.
Whichever rice you choose, I recommend rinsing it under cold water before cooking it to remove some of the starch so the rice doesn’t clump together and isn’t as sticky.
What to Serve with Cajun Shrimp and Rice
This meal is substantial enough to serve by itself, but if you’re looking for a side dish or salad to serve with it, here are a few I would recommend. The sweetness of these Honey Cornbread Muffins pairs perfectly with the spicy Cajun flavors.
The flavors in this simple Southwestern Bean Salad would go well with the shrimp and this Cucumber Tomato Salad would be perfect for something bright, crunchy, and fresh!
Storage and Reheating
Storage – Cajun shrimp and rice will keep in the refrigerator for up to 4 days. I don’t recommend freezing the shrimp and rice. The texture of the rice will change and the shrimp won’t be as juicy.
Reheating – You can reheat it in the microwave or in a skillet on the stove. Whichever method you choose, be careful not to overcook the shrimp. Overcooked shrimp will have a rubbery, chewy texture and won’t be juicy at all.
More Shrimp Recipes to Try
Shrimp is a great protein to cook on weeknights or when you need dinner in a hurry. It only takes about 5 minutes to cook and pairs well with so many flavors and ingredients.
When it’s warm enough to grill outside, this Grilled Shrimp Pesto Pasta is perfect for a casual dinner, but fancy enough for company. And if you’re serving appetizers, make my favorite Spicy Shrimp with Feta Dip.
If southwest and Tex/Mex flavors are ones you enjoy, these Shrimp Fajitas can’t be beat! And my Honey Lime Shrimp Salad gets rave reviews!
Did you make this Cajun shrimp and rice? I’d love if you’d leave a recipe rating and review below.
Cajun Shrimp and Rice
Ingredients
Cajun Seasoning
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
Shrimp and Rice
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deviened
- 1 tablespoon cajun seasoning
- 1/2 cup diced yellow onion
- 1 red bell pepper diced
- 1/2 teaspoon garlic grated or minced
- 1 tablespoon cajun seasoning
- 1 cup uncooked Jasmine or basmati rice rinsed under cold water and drained
- 2 cups low sodium chicken broth
- Scallions for topping optional
Instructions
- Combine all of the ingredients for the Cajun seasoning in a small bowl.
- Add a tablespoon of olive oil to a deep 12″ skillet with a lid, Dutch oven or pot over medium-high heat. Add in the onion, celery, and pepper and sauté until soft, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
- Stir in the rice and Cajun seasoning then pour in the chicken broth. Stir and bring it to a low boil. Once boiling cover with the lid and turn the heat down to low. Cook for 10 minutes.
- While the rice cooks, pat the shrimp dry with paper towels. Put them in a bowl and toss together with a tablespoon of the Cajun seasoning. Dump the shrimp on top of the rice, spread it into a single layer, and cover with the lid again.
- Cook for another 5 minutes or until the shrimp are opaque and the rice is tender. Be careful not to overcook the shrimp. Taste for seasoning, then top with sliced scallions and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
