Discover the vibrant flavors of Cajun cuisine with this easy Cajun Shrimp & Rice Skillet recipe. This one-pot meal is perfect for busy weeknights, combining shrimp, the holy trinity of vegetables, and aromatic spices for a delicious and satisfying dinner. With its rich history and bold flavors, this dish brings a taste of Louisiana right to your kitchen.
Why You’ll Love This Recipe
This Cajun Shrimp & Rice Skillet is a family-friendly, one-pan wonder that’s quick to prepare and full of flavor. The combination of tender shrimp, perfectly cooked rice, and the classic Cajun spice mix creates a comforting and hearty meal. It’s versatile, allowing you to customize with your favorite vegetables, and it’s perfect for weeknight dinners when you want something both easy and impressive.
ingredients
1 lb large shrimp, peeled and deveined
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium onion, diced
1 bell pepper (red or green), diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies, undrained
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon olive oil
Salt and pepper to taste
1 cup corn (fresh, frozen, or canned)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
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Stir in the minced garlic and cook for an additional minute until fragrant.
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Add the shrimp to the skillet, sprinkle with Cajun seasoning, smoked paprika, salt, and pepper. Cook until the shrimp turns pink, about 4-5 minutes, stirring occasionally. Remove the shrimp from the skillet and set aside.
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Add the rice to the same skillet and toast for 2 minutes, stirring frequently to enhance its flavor.
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Pour in the chicken broth and undrained diced tomatoes with green chilies. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
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Stir in the corn and reserved shrimp. Heat through for another 2-3 minutes.
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Remove from heat and garnish with chopped green onions and parsley. Serve with lemon wedges on the side.
Servings and timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Variations
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Swap shrimp for chicken or sausage for a different protein.
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Add more vegetables like zucchini or mushrooms for extra nutrition.
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Use brown rice or cauliflower rice for a healthier twist.
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Adjust the level of spice by adding more or less Cajun seasoning.
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Mix in a splash of heavy cream at the end for a creamier skillet.
storage/reheating
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat on the stovetop over medium heat, adding a splash of broth or water to keep the rice moist.
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You can also reheat in the microwave, covering the dish to prevent drying out.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just thaw and pat them dry before cooking.
Can I make this recipe gluten-free?
Yes, it is naturally gluten-free as long as your Cajun seasoning does not contain any gluten-containing additives.
Can I make this dish ahead of time?
Yes, you can prep the vegetables and measure out spices ahead of time. Cooked rice and shrimp are best served fresh.
Can I use a different type of rice?
Long-grain white rice works best, but you can use brown rice or jasmine rice. Adjust cooking time and liquid as needed.
Can I make this vegan?
Yes, replace shrimp with tofu or a mix of beans and vegetables and use vegetable broth instead of chicken broth.
How spicy is this dish?
The spice level is moderate, but you can adjust the Cajun seasoning to make it milder or hotter.
Can I freeze leftovers?
It’s not recommended to freeze rice dishes with shrimp, as the texture may change. Freeze vegetables separately if needed.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works perfectly. Drain before adding to the skillet.
Can I add cheese to this dish?
Yes, a sprinkle of shredded cheddar or Parmesan can be added at the end for extra flavor.
What can I serve with Cajun Shrimp & Rice Skillet?
Serve with a simple green salad, crusty bread, or steamed vegetables for a complete meal.
Conclusion
This Cajun Shrimp & Rice Skillet is a flavorful, one-pan meal that’s perfect for busy weeknights. With its bold spices, tender shrimp, and satisfying rice, it’s a dish that’s sure to become a family favorite. Easy to make, versatile, and packed with flavor, it brings a taste of Louisiana straight to your dinner table.
Print
Cajun Shrimp & Rice Skillet
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Cajun Shrimp & Rice Skillet brings the bold flavors of Louisiana to your kitchen in a quick and easy one-pot meal. Packed with tender shrimp, aromatic spices, and the classic “holy trinity” of Cajun vegetables, this skillet recipe is perfect for busy weeknights. Customize it with fresh ingredients and enjoy a vibrant, flavorful dinner that’s sure to impress!
Ingredients
1 lb large shrimp, peeled and deveined
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium onion, diced
1 bell pepper (red or green), diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies, undrained
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon olive oil
Salt and pepper, to taste
1 cup corn (fresh, frozen, or canned)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sauté for 3–4 minutes until softened.
Stir in minced garlic and cook for 1 more minute until fragrant.
Add the shrimp to the skillet. Sprinkle Cajun seasoning, smoked paprika, salt, and pepper over the shrimp. Cook for 4–5 minutes until pink, stirring occasionally. Remove shrimp and set aside.
Add rice to the same skillet and toast for 2 minutes, stirring frequently.
Pour in chicken broth and undrained diced tomatoes with green chilies. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid absorbed.
Stir in corn and reserved shrimp, heat through for 2–3 minutes.
Garnish with chopped green onions and parsley. Serve with lemon wedges.
Notes
Use fresh or frozen shrimp depending on preference.
Adjust Cajun seasoning to taste for spicier or milder flavor.
Can substitute rice with cauliflower rice for a low-carb version.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
