This Cajun Shrimp and Rice Bowl is a quick, vibrant dinner that checks all the boxes: bold flavor, easy prep, and satisfying textures. Juicy shrimp, smoky spices, and tender rice come together with crisp veggies and a tangy squeeze of lemon. It’s the kind of meal that tastes like you put in a lot of effort, but it’s weeknight-friendly.
Whether you love a little kick or want to keep it mild, this bowl is easy to customize. It’s great for meal prep, company, or a no-fuss dinner that feels special.
What Makes This Recipe So Good
- Big flavor, minimal effort: A simple Cajun spice blend turns shrimp and rice into a restaurant-worthy bowl in under 40 minutes.
- Balanced and satisfying: You get juicy shrimp, fluffy rice, crunchy peppers, and a fresh finish from herbs and lemon.
- Flexible heat level: Adjust the cayenne and hot sauce to match your spice comfort zone.
- Great for meal prep: The components hold up well, and you can assemble bowls ahead for easy lunches.
- One-pan friendly: Cook the veggies and shrimp in the same skillet to keep cleanup simple.
Shopping List
- Shrimp: 1 to 1.5 pounds large shrimp, peeled and deveined (tail on or off)
- Rice: 2 cups cooked rice (white, brown, or jasmine; leftover rice works great)
- Bell peppers: 2 (any colors), sliced
- Red onion: 1 small, thinly sliced
- Garlic: 3 cloves, minced
- Green onions: 2–3, thinly sliced
- Fresh parsley: Small handful, chopped
- Lemon: 1, cut into wedges
- Olive oil or avocado oil: 2–3 tablespoons
- Butter: 1 tablespoon (optional, for richness)
- Chicken or vegetable broth: 1/3 cup (to steam and deglaze)
- Hot sauce: A few dashes (optional)
- Salt and black pepper
- Cajun spice blend: 2–3 tablespoons total, or make your own with:
- Paprika (smoked or sweet)
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Cayenne pepper (to taste)
- Ground black pepper
- Salt
Step-by-Step Instructions
- Cook the rice. If you don’t have leftover rice, cook 1 cup dry rice according to package directions to yield about 2 cups cooked. Fluff and set aside.
- Mix the Cajun seasoning. In a small bowl, combine 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/4–1/2 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 teaspoon salt.
Adjust cayenne to your heat preference.
- Season the shrimp. Pat shrimp dry. Toss with 1 tablespoon oil, 1–1.5 tablespoons of the Cajun seasoning, and a pinch of salt. Let it sit while you prep the veggies.
- Sauté the vegetables. Heat 1 tablespoon oil in a large skillet over medium-high.
Add bell peppers and red onion with a pinch of salt. Cook 5–6 minutes until softened and lightly charred at the edges. Stir in the garlic and 1/2 tablespoon Cajun seasoning; cook 30 seconds until fragrant.
Transfer veggies to a bowl.
- Cook the shrimp. In the same skillet, add another teaspoon of oil and the butter. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.
Don’t overcook. Remove shrimp to a plate.
- Deglaze and steam. Pour in the broth to deglaze the skillet, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
Add a squeeze of lemon and a few dashes of hot sauce if you like.
- Warm the rice. Add the rice to the skillet with the reduced broth. Toss to coat and warm through, 1–2 minutes. Taste and adjust seasoning with salt, pepper, or more Cajun spice.
- Assemble the bowls. Divide rice into bowls.
Top with the sautéed peppers and onions, then the shrimp. Finish with green onions, parsley, and lemon wedges on the side.
- Serve. Add a final squeeze of lemon over the shrimp. Enjoy immediately while hot.
How to Store
- Refrigerator: Store rice, veggies, and shrimp in separate airtight containers for up to 3 days.
Keeping them separate helps the shrimp stay tender and the rice keep its texture.
- Reheating: Reheat rice with a splash of water in the microwave, covered, until steaming. Warm shrimp gently in a skillet over low heat for 1–2 minutes or in the microwave at 50% power to avoid overcooking.
- Freezer: Freeze the rice and veggies for up to 2 months. Freeze cooked shrimp separately for up to 1 month.
Thaw overnight in the refrigerator before reheating.
Benefits of This Recipe
- Protein-packed: Shrimp offers lean protein with a short cook time.
- Customizable carbs: Use white rice for classic comfort, brown rice for extra fiber, or cauliflower rice for a lighter option.
- Veggie-forward: Peppers and onions bring color, crunch, and vitamins. You can add zucchini, corn, or tomatoes, too.
- Budget-friendly: Uses pantry spices and basic produce. Frozen shrimp works well and is often cheaper.
- Quick cleanup: One skillet and a pot for rice keep dishes to a minimum.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp go from perfect to rubbery fast.
Pull them as soon as they curl and turn pink and opaque.
- Skipping the pat-dry step: Wet shrimp won’t sear. Dry them with paper towels before seasoning.
- Adding all spices at once: Layering seasoning in the veggies, shrimp, and rice builds more flavor than dumping it in at the end.
- Not tasting as you go: Cajun seasoning blends vary. Taste and adjust salt, heat, and lemon at the end.
- Neglecting acid: A squeeze of lemon brightens the dish and balances the spice.
Don’t skip it.
Recipe Variations
- Dirty rice style: Stir in finely chopped chicken livers or andouille sausage with the veggies for a richer, smokier profile.
- Creamy twist: Add a splash of heavy cream or coconut milk to the deglazing step for a silky sauce.
- Veggie boost: Toss in corn, okra, cherry tomatoes, or spinach during the sauté.
- Low-carb: Swap the rice for cauliflower rice. Sauté it briefly with the deglazed skillet juices.
- Grilled version: Grill the shrimp on skewers and char the peppers and onions, then assemble over rice with a drizzle of olive oil.
- Extra smoky: Use smoked paprika and add a touch of liquid smoke or chopped andouille.
- Citrus-herb finish: Mix chopped parsley, green onion, and lemon zest with a bit of olive oil and spoon over the bowls.
FAQ
How spicy is this recipe?
It’s medium by default. You control the heat with cayenne and hot sauce.
Reduce or omit the cayenne for mild, or add more for extra kick.
Can I use frozen shrimp?
Yes. Thaw in the fridge overnight or place in a colander under cold running water for 10–15 minutes. Pat dry before seasoning.
What type of rice works best?
Jasmine or long-grain white rice is classic and stays fluffy.
Brown rice adds a nutty flavor and more fiber. Leftover rice is ideal because it reheats without getting mushy.
Can I make this dairy-free?
Absolutely. Skip the butter and use all olive or avocado oil.
The dish will still have great flavor.
What if I don’t have a Cajun seasoning blend?
Use the homemade mix listed above. You can also substitute a Creole seasoning; just watch the salt level, since some blends are saltier than others.
How can I add more sauce?
Double the deglazing liquid and whisk in an extra tablespoon of butter or a splash of cream. Let it simmer until slightly thickened before tossing with the rice.
Can I use another protein?
Sure.
Andouille sausage, chicken thighs, or firm tofu all work. Adjust cook times: cook sausage or chicken through before adding to the bowl; for tofu, press and pan-sear until crisp.
Final Thoughts
This Cajun Shrimp and Rice Bowl brings big flavor with a simple, weeknight-friendly process. It’s flexible enough to fit your pantry, heat preference, and schedule, but still feels special at the table.
Keep the lemon handy, taste as you go, and let the spices do the heavy lifting. Once you make it, you’ll want it in your regular rotation.