Cajun Shrimp and Rice Skillet – A Fast, Flavor-Packed Weeknight Dinner

This Cajun Shrimp and Rice Skillet is the kind of meal that makes weeknights feel easy and exciting. It’s a one-pan recipe with bold flavor, warm spices, and tender shrimp, all nestled into fluffy rice and colorful veggies. Everything cooks together, so the rice soaks up the Cajun goodness and a little bit of garlicky butter.

It’s simple enough for busy evenings but special enough to serve when friends are over. Minimal dishes, big flavor, and satisfying from the first bite.

What Makes This Special

This dish brings together a few kitchen heroes—shrimp, rice, and Cajun seasoning—and turns them into a balanced, hearty meal. The spice blend has a smoky kick that pairs perfectly with sweet bell peppers and onion.

You get a great mix of textures: juicy shrimp, tender rice, and crisp-tender veggies. Best of all, everything happens in one skillet, which means less cleanup and more time to relax.

It’s also very flexible. If you like it extra spicy, you can dial it up.

If you’re feeding kids, you can soften the heat without losing flavor. It’s the kind of recipe you’ll make once and then keep in your regular rotation.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 1 cup long-grain white rice (uncooked), rinsed
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 1/4 cups low-sodium chicken broth (or seafood stock)
• 1 tablespoon Cajun seasoning (store-bought or homemade)
• 1/2 teaspoon smoked paprika (optional for extra smokiness)
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley (or green onions), for garnish

How to Make It

1. Season the shrimp. Pat the shrimp dry. Toss with 1 teaspoon Cajun seasoning, a pinch of salt, and a drizzle of olive oil.

   Set aside.

2. Sear the shrimp. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and slightly curled. Transfer to a plate.

   Do not overcook.

3. Sauté the aromatics. Lower heat to medium. Add the remaining olive oil and the onion and peppers. Cook 4–5 minutes until softened and slightly browned.

   Stir in garlic and cook 30 seconds until fragrant.

4. Toast the rice with spices. Add the rinsed rice to the skillet. Stir in the remaining Cajun seasoning, smoked paprika, cayenne (if using), thyme, and oregano. Toast the rice for 1 minute, stirring to coat it in the spices and oil.
5. Add liquid and simmer. Pour in the broth and a pinch of salt and pepper.

   Scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.

6. Finish with shrimp and butter. When the rice is done, return the shrimp and any juices to the skillet. Add the remaining tablespoon of butter and the lemon juice.

   Gently fold everything together. Warm for 1–2 minutes over low heat.

7. Taste and garnish. Adjust salt, pepper, and heat. Sprinkle with parsley or green onions.

   Serve hot.

Storage Instructions

• Refrigerate: Cool completely, then transfer to an airtight container. Store up to 3 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of broth or water to loosen the rice. Or microwave in short bursts, stirring between intervals to avoid overcooking the shrimp.
• Freezing: Not ideal.

  Cooked shrimp can turn rubbery after freezing and reheating. If you must freeze, do so for up to 2 months and thaw overnight in the fridge before reheating.

Benefits of This Recipe

• One Pan, Less Mess: Everything cooks together, which makes cleanup quick and easy.
• Fast Cooking Time: Shrimp cooks in minutes, and the rice cooks hands-off.
• Balanced Meal: Protein from shrimp, carbs from rice, and veggies in the mix make it feel complete.
• Customizable Spice: Adjust the heat level to suit your crowd without losing that Cajun flavor.
• Great for Meal Prep: Holds up well for a few days, so it’s perfect for lunch leftovers.

What Not to Do

• Don’t overcook the shrimp. They only need 1–2 minutes per side. Overcooking makes them tough and chewy.
• Don’t skip rinsing the rice. Rinsing removes excess starch, helping the grains cook fluffy instead of sticky.
• Don’t lift the lid too often. While the rice simmers, keep it covered so steam doesn’t escape, which can leave the rice undercooked.
• Don’t add too much salt early on. Cajun seasoning and broth contain salt.

  Taste at the end and adjust.

• Don’t crowd the shrimp when searing. Cook in batches if needed to get a good sear and better texture.

Variations You Can Try

• Sausage and Shrimp: Brown sliced andouille or smoked sausage with the veggies for extra richness and a heartier meal.
• Tomato Twist: Stir in 1 cup canned diced tomatoes (drained) before simmering the rice for a lightly saucy version.
• Veggie-Packed: Add corn, celery, or diced zucchini with the peppers for more color and texture.
• Brown Rice: Use long-grain brown rice and increase liquid to about 2 3/4 cups. Simmer 35–40 minutes. Add shrimp in the last few minutes so it doesn’t overcook.
• Creamy Finish: Stir in a splash of heavy cream or coconut milk at the end for a silky, mellow sauce.
• Lemon-Herb: Add extra lemon zest and fresh thyme at the finish for a brighter, lighter flavor profile.
• Spice Swap: Use blackened seasoning instead of Cajun for a slightly different heat and smoky profile.

FAQ

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before seasoning.

Excess moisture will prevent a good sear and can water down the skillet.

What rice works best?

Long-grain white rice gives the fluffiest texture and cooks evenly in a skillet. Jasmine works too, but it’s a bit softer. Avoid short-grain rice, which turns sticky.

Is Cajun the same as Creole seasoning?

They’re similar but not identical.

Cajun seasoning tends to be a bit spicier and simpler, while Creole often includes more herbs. Either works in this recipe; adjust salt and heat to taste.

How do I make it less spicy?

Use a mild Cajun seasoning, skip the cayenne, and add extra lemon at the end. A dollop of sour cream on the side also softens the heat.

Can I substitute the shrimp?

Yes.

Try cubed chicken thighs, sliced sausage, or a mix of both. Cook them through before adding rice and adjust simmer time as needed.

Why is my rice undercooked?

It likely needed a bit more liquid or time. Add 1/4 cup broth, cover, and simmer a few more minutes.

Make sure you keep the lid on during cooking to trap steam.

What skillet should I use?

A large, heavy skillet with a lid works best. Cast iron or a deep sauté pan holds heat well and gives the shrimp a nice sear.

Can I make it dairy-free?

Yes. Use more olive oil instead of butter and skip any creamy add-ins.

The dish will still be rich and flavorful.

How do I keep the shrimp juicy?

High heat, short cook time, and resting them off the heat while the rice cooks. Fold them in at the end just to warm through.

What can I serve with it?

A simple green salad, steamed green beans, or roasted asparagus pairs nicely. Garlic bread is also great if you want something extra.

Wrapping Up

This Cajun Shrimp and Rice Skillet is bold, cozy, and weeknight-friendly.

It’s a one-pan wonder that gives you big flavor with minimal effort and cleanup. Customize the heat, toss in your favorite veggies, and make it your own. Keep this recipe handy—you’ll want it on repeat whenever you need a reliable, satisfying dinner fast.