Cajun Shrimp and Rice Skillet Recipe

This Cajun Shrimp and Rice Skillet is pure weeknight magic: juicy, spice-kissed shrimp with fluffy rice, all cooked in one pan in just 30 minutes. If you crave bold flavors, easy clean-up, and that “just one more spoonful” feeling at the table, you’re going to fall in love with this Southern-style favorite!

Ingredients You’ll Need

One of the best things about Cajun Shrimp and Rice Skillet is that it leans on simple ingredients you likely have on hand, but each one brings its own oomph—think fluffy rice, plump shrimp, rich broth, and a bold homemade spice mix that ties it all together.

• Long grain white rice: This rice stays fluffy and separated, soaking up all those Cajun flavors as it cooks.
• Chicken broth: Infuses the rice with savory depth so it never tastes bland or dry.
• Large or jumbo shrimp: The star! Their natural sweetness pops against the spicy seasoning, and they cook in minutes.
• Butter: Adds richness and keeps everything luscious, helping the seasoning stick to every grain and shrimp.
• Minced garlic: There’s nothing like real garlic to create a savory backbone here. (Don’t skimp!)
• Paprika: Smoked or sweet, it gives color and mild heat as the base of the spice blend.
• Salt and cracked black pepper: Building blocks for any well-seasoned dish—don’t be shy.
• Garlic powder: Layered with the fresh garlic, it boosts that deep, rounded Cajun flavor.
• Onion powder: Adds more savory, allium goodness without the need to chop onions.
• Dried oregano (or Italian blend): A touch of green herb brightness that balances all the spices.
• Cayenne pepper: The classic Cajun kick! Use more or less to suit your heat tolerance.
• Crushed red pepper flakes: A little extra heat and visual appeal in the finished dish.

Variations

One of my favorite things about this Cajun Shrimp and Rice Skillet is how easy it is to tweak based on what’s in your kitchen—or what your family loves (or avoids). Don’t be afraid to get creative and put your own spin on it!

• Sausage Lovers: Stir in sliced smoked sausage with the rice for a heartier, jambalaya-inspired skillet.
• Extra Veggies: Bell peppers or diced tomatoes are right at home here; sauté with the garlic before adding the rice.
• Lower the Heat: For a gentle, family-friendly version, just reduce the cayenne and skip (or halve) the red pepper flakes.
• Go Whole Grain: Sub brown rice for white—just increase cooking time and broth accordingly.
• Dairy-Free: Use olive oil in place of butter for a lighter or lactose-free twist.

How to Make Cajun Shrimp and Rice Skillet

Step 1: Mix Up the Cajun Seasoning

Start by whisking together your homemade Cajun seasoning in a small bowl: paprika, salt, garlic powder, black pepper, onion powder, dried oregano, cayenne, and a pinch of red pepper flakes. It’s deeply aromatic and takes maybe two minutes—so much better than store-bought!

Step 2: Bloom Spices & Toast the Rice

Melt two tablespoons of butter in a large skillet over medium heat. Stir in the minced garlic, half the Cajun seasoning, and the uncooked rice. Give it a couple minutes—this toasting step unlocks the rice’s nutty flavor and infuses it with smoky-spicy goodness from the start!

Step 3: Simmer the Rice

Pour in the chicken broth and bring it all to a gentle boil. Pop on a lid, reduce to a simmer, and cook for 15 minutes; stir once or twice to keep rice fluffy, but keep the lid on between peeks to lock in moisture and flavor.

Step 4: Prep & Season the Shrimp

While the rice simmers, toss your cleaned shrimp with the remaining melted butter and the rest of the Cajun seasoning. This quick “marinade” coats every shrimp in flavor, and the butter keeps them juicy as they cook.

Step 5: Cook the Shrimp and Finish the Skillet

When the rice is nearly done, scoop the seasoned shrimp right on top, give everything a gentle stir, cover again, and cook for 3–5 minutes—just until the shrimp are pink, firm, and opaque. Don’t overcook! Finish with a flurry of chopped parsley for color, and serve hot and steamy straight from the skillet.

How to Serve Cajun Shrimp and Rice Skillet

Garnishes

A sprinkle of fresh parsley or green onions dials up the color and freshness, while an extra squeeze of lemon over the pan brightens all those feisty Cajun flavors. For a finishing touch, a light dusting of paprika looks gorgeous and hints at what’s inside.

Side Dishes

This skillet really is the main event, but it pairs beautifully with cornbread, a crisp green salad, or a stack of sautéed greens. If you’re feeling extra, serve with grilled corn or even some creamy coleslaw to mellow out the heat.

Creative Ways to Present

Try spooning the Cajun Shrimp and Rice Skillet into shallow bowls for easy weeknight dinners, or serve family-style straight from the skillet for maximum “wow!” at any gathering. For a special occasion, pile it high on a big platter and garnish with extra citrus, herbs, or even edible flowers for a festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Shrimp and Rice Skillet can be stored in an airtight container in the fridge for up to 2 days. Since shrimp are delicate, enjoy the leftovers sooner rather than later for the best texture and flavor.

Freezing

This dish is best fresh, but if you want to freeze it, spread leftovers in a thin layer in a freezer-safe container. Rice will freeze well, but shrimp can toughen up a little—freeze for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

Gently reheat Cajun Shrimp and Rice Skillet in a covered skillet over low heat with a splash of broth or water to keep everything moist. Microwave works in a pinch, but use short bursts and stir often so the shrimp stay tender.

FAQs

Final Thoughts

If you’re craving something hearty, easy, and full of Southern spirit, make this Cajun Shrimp and Rice Skillet tonight. Each bite is big on flavor and comfort, but the prep and cleanup are delightfully small. I hope it becomes your new go-to for those “I need real food, fast!” kind of evenings—let me know how it turns out in your kitchen!

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