Cajun Shrimp And Rice Skillet
Looking for a one-pan meal that’s bursting with flavor and perfect for busy weeknights? This Cajun shrimp and rice skillet is a game-changer!
Packed with juicy shrimp, tender rice, and bold Cajun spices, it’s a quick and hearty dish that brings a taste of Louisiana straight to your kitchen. Whether you’re feeding your family or just yourself, this recipe is sure to become a favorite.
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How to Make Cajun Shrimp And Rice Skillet
Ingredients
- 1 lb (450g) shrimp (peeled and deveined, tails on or off)
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil (or butter)
- 1 cup uncooked long-grain rice (white or brown)
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil (or butter)
- 1 small onion (finely chopped)
- 1 bell pepper (chopped, any color)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup frozen peas or corn (optional)
- 1 tablespoon fresh parsley or green onions (chopped, for garnish)
Tools and Equipment Needed
- Large Skillet or Cast-Iron Pan
A heavy-bottomed skillet or cast-iron pan is essential for even cooking and achieving that perfect sear on the shrimp. It also helps toast the rice beautifully. - Wooden Spoon or Silicone Spatula
These are perfect for stirring without scratching your pan and ensuring an even mixing of the spices, rice, and shrimp. - Measuring Cups and Spoons
Accurate measurements for rice, broth, and seasonings ensure the dish turns out just right. - Sharp Knife and Cutting Board
You’ll need these to chop any vegetables or prep garnishes like fresh parsley. - Tongs
Handy for flipping shrimp to ensure they’re evenly cooked without breaking them. - Lid for the Skillet
Covering the skillet while the rice cooks trap the steam, ensuring the rice cooks evenly and stays fluffy. - Fine-Mesh Strainer
Use this to rinse your rice to remove excess starch, resulting in less sticky grains. - Citrus Juicer (Optional)
If you’re adding lemon juice for garnish, a citrus juicer makes squeezing fresh lemons easier and mess-free.
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Cooking Instructions
1. Season and cook the shrimp:
- In a bowl, toss the shrimp with Cajun seasoning until well coated.
- Heat 1 tablespoon olive oil (or butter) in a large skillet over medium-high heat.
- Add the shrimp and cook for 2-3 minutes on each side until they turn pink and slightly charred. Remove from the skillet and set aside.
2. Sauté the vegetables:
- In the same skillet, add another tablespoon of olive oil (or butter).
- Sauté the chopped onion and bell pepper for 3-4 minutes, until softened.
- Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Add the rice and seasonings:
- Stir in the uncooked rice, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toast the rice for 1-2 minutes, allowing it to absorb the flavors.
4. Cook the rice:
- Pour in the chicken or vegetable broth and diced tomatoes. Stir everything together and bring to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes (or according to the rice package instructions), until the rice is tender and the liquid is absorbed.
5. Add shrimp and finish:
- Once the rice is cooked, stir in the cooked shrimp and any juices from the plate. Add frozen peas or corn (if using) and cook for another 2-3 minutes until heated through.
6. Garnish and serve:
- Remove the skillet from heat and sprinkle with fresh parsley or green onions for garnish. Serve warm and enjoy this flavorful one-pan Cajun shrimp and rice skillet!
Related >>>> Cajun Shrimp Recipe
5 Tips for Success
- Use Fresh Shrimp: Opt for fresh or properly thawed shrimp for the best flavor and texture. If using frozen shrimp, pat them dry to prevent excess water in your skillet.
- Toast the Rice: Before adding liquid, toast the rice in a little oil for extra depth of flavor and a nutty aroma.
- Don’t Overcook the Shrimp: Shrimp cooks quickly—about 2-3 minutes per side. Remove them as soon as they turn pink to keep them juicy and tender.
- Adjust Spice Levels: Cajun seasoning can be spicy, so start with a small amount and adjust to your taste. You can also add a squeeze of lemon for extra brightness.
- Use a Heavy-Bottomed Skillet: A sturdy skillet ensures even cooking and prevents burning, especially for the rice. A cast iron skillet works beautifully for this recipe.
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Ingredients Substitutions and Variations
- Rice: Swap white rice for brown rice, quinoa, or cauliflower rice for a healthier twist.
- Shrimp: If shrimp isn’t your favorite, chicken, sausage, or tofu can work as great alternatives.
- Vegetables: Add bell peppers, zucchini, or spinach for extra nutrition and color.
- Cajun Seasoning: Make your own by mixing paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
- Dairy-Free Option: Skip any optional cheese or use a dairy-free alternative.
Serving Suggestions
- Serve with a side of crusty bread to soak up the flavorful sauce.
- Pair with a crisp side salad for a well-rounded meal.
- Garnish with fresh parsley and a squeeze of lemon for a fresh finish.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out. Microwave for 1-2 minutes if you’re in a hurry.
- Freezing: While freezing cooked shrimp can alter its texture, you can freeze this dish for up to 1 month. Thaw in the fridge overnight before reheating.
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FAQ
- Can I use pre-cooked shrimp?
Yes, but add them at the end to prevent overcooking. - Is this dish gluten-free?
It can be, as long as your Cajun seasoning and other ingredients are certified gluten-free. - Can I make this ahead of time?
Absolutely! Prep the rice and chop the veggies in advance. Cook everything fresh for the best flavor. - How can I make it less spicy?
Reduce the amount of Cajun seasoning or choose a mild version. You can also add a dollop of sour cream to mellow the heat.
What’s your favorite way to enjoy Cajun shrimp and rice skillet? Let me know in the comments below! If you tried this recipe, I’d love to hear how it turned out, don’t forget to share your tweaks or serving ideas. You can also tag me on Pinterest or Instagram (@tasiahub) with your creations!
Cajun Shrimp and Rice Skillet
This Cajun shrimp and rice skillet is a simple, flavorful dish that's perfect for any occasion, whether it's a quick weeknight dinner or a cozy weekend meal. With its bold spices, juicy shrimp, and hearty rice, it’s sure to become a favorite in your recipe collection.
Equipment
- Large Skillet or Cast-Iron Pan
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Sharp Knife and Cutting Board
- Tongs
- Lid for the Skillet
- Fine-Mesh Strainer
- Citrus Juicer optional
Ingredients
- 1 lb 450g shrimp (peeled and deveined, tails on or off)
- 1 tablespoon Cajun seasoning store-bought or homemade
- 1 tablespoon olive oil or butter
- 1 cup uncooked long-grain rice white or brown
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil or butter
- 1 small onion finely chopped
- 1 bell pepper chopped, any color
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/2 cup diced tomatoes fresh or canned, drained
- 1/2 cup frozen peas or corn optional
- 1 tablespoon fresh parsley or green onions chopped, for garnish
Instructions
- In a bowl, toss the shrimp with Cajun seasoning until well coated.
- Heat 1 tablespoon olive oil (or butter) in a large skillet over medium-high heat.
- Add the shrimp and cook for 2-3 minutes on each side until they turn pink and slightly charred. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil (or butter).
- Sauté the chopped onion and bell pepper for 3-4 minutes, until softened.
- Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Stir in the uncooked rice, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toast the rice for 1-2 minutes, allowing it to absorb the flavors.
- Pour in the chicken or vegetable broth and diced tomatoes. Stir everything together and bring to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes (or according to the rice package instructions), until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, stir in the cooked shrimp and any juices from the plate. Add frozen peas or corn (if using) and cook for another 2-3 minutes until heated through.
- Remove the skillet from heat and sprinkle with fresh parsley or green onions for garnish. Serve warm and enjoy this flavorful one-pan Cajun shrimp and rice skillet!
Notes
Don’t forget to experiment with variations and make it your own! If you try this recipe, share your thoughts or ratings—I’d love to hear from you. Happy cooking!