My easy Cajun Shrimp and Rice is a spicy one-pan dinner where the rice soaks up all those classic Cajun flavors, then gets topped with tender, perfectly cooked shrimp. Onion, celery, and red bell pepper (aka, the holy trinity) provide the base, and toasting the rice in butter adds a nutty depth you just don’t get from boiling.
Note: This post may contain Amazon affiliate links. See my full affiliate disclosure policy here.
I make this on busy weeknights when I want something flavorful but don’t want a whole pile of dishes afterward. The shrimp cooks in just a minute or two, and the one skillet does most of the work. The first time I made it, my family went back for seconds, and I hardly had any leftovers for lunch.
This recipe has some similar flavors to my Creole Shrimp, but instead of being served over white rice it cooks right in the sauce. This recipe is great for meal prep, too. Just be careful reheating the shrimp. If you get over-zealous it can get rubbery.
How to make Cajun shrimp and rice
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
For the best flavor, pick a Cajun seasoning you already enjoy, since it will season both the shrimp and the rice.
Here’s what you’ll need to make this Cajun shrimp and rice:
- butter
- onion, diced
- celery, diced
- red bell pepper, diced
- shrimp, peeled and deveined
- Cajun seasoning
- garlic, minced
- long grain white rice
- water
- tomato sauce
Large shrimp are best for this recipe because they hold up well to a quick sear and resting on top of the rice. Green bell pepper is traditional in Cajun cooking, so you can use it instead of red if you prefer. Stick with plain tomato sauce and skip any that are already seasoned.
Cooking spicy skillet shrimp and rice
Shrimp and rice is a simple recipe that can be made in just a few steps. Here is how to make it.
First, grab a large non-stick skillet with a lid. You’ll need the space for everything, and you’ll want to cover the rice later. If you haven’t diced your vegetables yet, do that now.
Add 2 tablespoons of butter to the skillet over medium-high heat. Toss in the onion, celery, and red bell pepper, and sauté for 4 to 5 minutes. Move the veggies to a bowl and set them aside.
Melt another 2 tablespoons of butter in the same skillet and lower the heat to medium. Make sure your shrimp is dry! Pat it with paper towels if needed. While the butter melts, season the shrimp with 2 tablespoons of Cajun seasoning.
Cook the shrimp in batches so you don’t crowd the pan, about 30 to 60 seconds per side. Move the shrimp to a plate or bowl and set aside.
Add the last 2 tablespoons of butter to the skillet and turn the heat up to medium-high. Once the butter melts, add the rice and toast, stirring often, until light golden brown. Add the garlic and sauté for 30 seconds.
Add the veggies back to the skillet with the rice. Carefully pour in the water.
Now add the tomato sauce and the rest of the Cajun seasoning, and stir everything together.
Cover the skillet, bring it to a simmer, and lower the heat to low. Let it cook for 10 to 15 minutes, until the liquid is absorbed and the rice is tender.
Turn off the heat, lay the shrimp on top of the rice in a single layer, cover, and let it sit for 3 minutes. Fluff the rice just before serving.
Leftovers
Keep leftover Cajun shrimp and rice in a covered container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in short bursts in the microwave, adding a splash of water to loosen the rice. Shrimp can get rubbery if it gets too hot, so use gentle heat.
Always use your best judgment with leftovers. If something looks or smells off, it’s best not to eat it.
Hope you enjoy this one! Let me know if you give it a try.
More Recipes Like This
- Air Fryer Cajun Fries
- Red Beans and Rice
- Cajun Shrimp and Grits
- Easy Cajun Jambalaya Pasta
- Shrimp Po Boy
- Chicken and Sausage Jambalaya
Share this recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | TikTok
Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).
Cajun Shrimp and Rice
Ingredients
- 6 tablespoons butter divided
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 cup diced red bell pepper
- 1 1/2 pounds shrimp peeled and deveined
- 4 tablespoons Cajun seasoning divided
- 3 cloves minced garlic
- 1 cup long grain white rice
- 1 3/4 cups water
- 1/2 cup tomato sauce
Instructions
- Add two tablespoons of butter to a large non-stick skillet over medium-high heat. Add the onion, celery, and red bell pepper and sauté for 4-5 minutes. Remove from the pan to a bowl and set aside.
- Melt another two tablespoons of butter in the same skillet. Reduce the heat to medium.
- Make sure your shrimp is dry. Pat with paper towels if necessary.
- While the butter melts, season the shrimp with 2 tablespoons of Cajun seasoning. Cook the shrimp in batches (so you don’t overcrowd the pan) for 30-60 seconds per side. Remove to a plate or bowl and set aside.
- Add the last two tablespoons of butter to the skillet and turn the heat back up to medium-high. After the butter melts, add the rice. Toast the rice until it is light golden brown, stirring frequently. Add the garlic and sauté with the rice for 30 seconds.
- Add the vegetables back to the skillet with the rice and carefully pour in the water, tomato sauce, and remaining Cajun seasoning. Stir to combine.
- Cover, bring to a simmer, and reduce the heat to low. Let cook for 10-15 minutes, or until the liquid is absorbed and the rice is tender.
- Turn the heat off, add the shrimp to the skillet on top of the rice in a single layer, cover, and let sit for 3 minutes.
- Fluff the rice immediately before serving.
Recipe Notes
- Cajun seasoning blends can be pretty heavy-handed on the salt. You may want to use a low-sodium version, or reserve the last tablespoon until the end when the rice is cooked and taste to see if it needs it.
- Cajun blends also vary wildly in their spice level. Taste and add some hot sauce at the end if you like more of a kick.
Leave a Reply