Cajun shrimp and rice is one of the easiest, flavorful recipes you can make in just 30 minutes. Cooked in a tomato based sauce in one pot, it’s a perfect busy weeknight dinner.
Best One Pot Cajun Shrimp with Rice
Is a shrimp recipe hoarder a real thing? Because, if so, I might have a problem! I just LOVE shrimp and have a plethora of shrimp recipes to prove it. Everything from Asian marinated grilled shrimp and shrimp scampi to bang bang shrimp bowls, spicy shrimp salad, and more!
The latest hit in my house is this easy shrimp and rice recipe that uses simple ingredients, just 5 minutes of prep time for the best one-skillet meal.
It’s Southern comfort food brought to your table, and all you need on the side is a simple salad and a piece of Southern cornbread to mop up any remaining juices. It’s so good!
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Cajun Shrimp Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Shrimp: Use fresh shrimp that have been deveined and peeled, if you can. I like to leave the tails on for easy handling, but feel free to remove them. You can also use frozen shrimp, just as long as they’re completely thawed first and you pat them dry.
- Cajun seasoning blend: Use your favorite blend. It’s usually a combination of cayenne pepper for heat, smoked paprika for a sweet and smoky flavor, garlic powder, black pepper, oregano, etc. If your Cajun spice mix doesn’t come with salt, feel free to add some for taste.
- Olive oil: For cooking.
- Onion and garlic: Roughly chop the onion and mince the garlic.
- Uncooked rice: I use long grain rice. If using brown rice, you’ll need to adjust the cooking time because it takes longer to cook than white rice. You can also use another type of rice like basmati rice or jasmine rice too.
- Chicken broth: Use store-bought or homemade chicken broth. Regular or low-sodium broth both work. You could even use vegetable broth, if preferred.
- Diced tomatoes and tomato paste: I just used regular diced tomatoes but you can use fire-roasted diced tomatoes if you’d like.
Variations and Tips
1. For this recipe, I like to use large shrimp, however, medium shrimp works just fine. I wouldn’t suggest jumbo shrimp as they may overpower the dish. Small shrimp may also be used, but they may get lost in the rice.
2. Add some veggies and beans to your dish. Corn, black beans, green bell pepper, red bell pepper, green onions, celery, etc.
3. Add in some diced chicken or andouille sausage.
4. Remember to rinse your rice. I usually do this with a fine mesh strainer just to get rid of any excess starch so it stays nice and fluffy.
5. To quickly thaw shrimp, if you’re using frozen, place the bag in a bowl of cold water and switch out the water every 10 minutes until the shrimp has thawed. It shouldn’t be more than about 30 minutes.
How to Make Cajun Shrimp and Rice Skillet
This recipe will come together in a few simple steps with prepared ingredients, and it’s ready to hit the dinner table in 30 minutes!
Step 1: Drain any excess water from the shrimp and pat them dry with a paper towel. Add them to a bowl and drizzle with olive oil, and season the shrimp with the Cajun spice. Toss to coat.
Step 2: In a medium-sized skillet (or large skillet if you’re doubling the recipe), heat olive oil over medium-high heat and place the seasoned raw shrimp down in a single layer. Cook for 2 minutes on each side and then remove them and place on a plate.
Step 3: Turn the heat down to medium and drizzle more oil into the skillet. Cook the onions for 3-4 minutes until soft, and then stir in the remaining Cajun seasoning, uncooked rice, and garlic. Cook for another minute, stirring constantly until the garlic is fragrant.
Step 4: Pour in the chicken broth, diced tomatoes, and tomato paste and reduce the heat to a simmer. Cover and let that cook for 20 minutes. If you would like to add lemon slices as it cooks, do that now.
Step 5: Remove the skillet from the heat and add the cooked shrimp back in. Cover with a lid and cook for an extra couple of minutes until the shrimp are heated through. Served garnished with fresh parsley and add a squirt of lemon juice if you’d like for extra flavor if desired.
How to Store Leftovers
Refrigerate: This shrimp recipe can be kept fresh in an airtight container in the fridge for up to 4-5 days.
Freeze: Once completely cooled, transfer everything to a freezer bag or freezer-safe container. Keep frozen for up to 1 month and thaw overnight when you’re ready to reheat and enjoy the next day.
Reheat: Heat up your leftovers in the microwave or in a skillet on the stove. If using the stove, you may want to add a little water to loosen it up. A splash of chicken stock would also work.
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Cajun Shrimp and Rice Skillet Recipe
Ingredients
- 1 pound shrimp deveined, peeled with tails on
- 4 tablespoons cajun seasoning divided
- 3 tablespoons olive oil divided, or butter
- 1 large onion roughly chopped
- 1 ½ cups long grain rice uncooked
- 4 garlic cloves minced
- 2 cups chicken broth
- 14.5 ounces diced tomatoes 1 can
- 2 tablespoons tomato paste
Instructions
- Pat the shrimp dry with paper towels to remove any excess water.1 pound shrimp
- Add to a medium sized bowl and sprinkle with 2 tablespoons of cajun seasoning and 1 tablespoon of olive oil. Toss to coat.3 tablespoons olive oil, 4 tablespoons cajun seasoning
- In a medium sized skillet, heat a tablespoon of olive oil over medium high heat. Add the seasoned shrimp and cook for 2 minutes on each side. Then remove from the skillet and set aside.
- Add the last tablespoon of olive to the skillet along with the chopped onions and cook for 3-4 minutes over medium heat until the onion starts to soften.1 large onion
- Stir in the remaining Cajun seasoning, rice, and garlic and cook for an additional minute, stirring constantly, until garlic is fragrant.1 ½ cups long grain rice, 4 garlic cloves
- Add the chicken broth, diced tomatoes and tomato paste and stir together thoroughly. Bring to a slow boil2 cups chicken broth, 14.5 ounces diced tomatoes, 2 tablespoons tomato paste
- Then reduce the heat to simmer, cover and cook for 20 minutes. (Add lemon slices if using)
- Turn off the heat and add the shrimp back into the skillet. Cover and cook for an additional 1-2 minutes to heat the shrimp.
- Garnish with lemon and parsley if desired.
Notes
2. Add in some diced chicken or andouille sausage.
3. Remember to rinse your rice. I usually do this with a fine mesh strainer just to get rid of any excess starch so it stays nice and fluffy.
4. To quickly thaw shrimp, if you’re using frozen, place the bag in a bowl of cold water and switch out the water every 10 minutes until the shrimp has thawed. It shouldn’t be more than about 30 minutes. Store leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze: Allow to cool down and freeze in an airtight container for 1 month.
Reheat in the microwave or in a skillet on the stovetop until heated through.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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