Some nights call for big flavor with minimal effort—and this Cajun shrimp and rice skillet delivers exactly that.
It’s a one-pan wonder where boldly seasoned shrimp, buttery rice, and sweet peppers come together.
No juggling multiple pots, no complicated steps—just a fast, flavor-packed dinner that tastes like you put in way more effort than you actually did.
For Cajun Shrimp and Rice Skillet
- Jumbo Shrimp – the star of the dish, juicy and tender, soaking up all that bold Cajun flavor.
- Long Grain Rice – cooks up fluffy and absorbs the seasoned broth perfectly.
- Chicken Broth – adds rich, savory depth to the rice as it simmers.
- Onion – brings a subtle sweetness and builds the flavor base.
- Red Pepper – adds a mild sweetness and a pop of color.
- Green Pepper – balances the dish with a slightly earthy flavor.
- Butter – gives everything a rich, smooth finish and helps sauté the aromatics.
- Garlic – adds a bold, aromatic kick that ties everything together.
For the Cajun Seasoning Blend
- Cajun Seasoning – the main flavor driver, packed with smoky, spicy notes.
- Onion Powder – enhances the savory depth of the dish.
- Garlic Powder – adds an extra layer of garlicky flavor.
- Paprika – brings warmth, color, and a subtle smokiness.
- Black Pepper – adds a gentle heat and sharp bite.
Quick One Skillet Cajun Shrimp & Rice
Notes
Ingredients
- 1 LB Jumbo shrimp
- 1 1/3 Cup Rice Long Grain
- 2 2/3 Cups Chicken broth
- 1/4 Cup Onion Chopped
- 1/4 Cup Red pepper Chopped
- 1/4 Cup Green pepper Chopped
- 4 Tablespoon Butter
- 1 Teaspoon Garlic Chopped
- 1 Tablespoon Cajun seasoning
- 1/2 Tablespoon Onion Powder
- 1/2 Tablespoon Garlic Powder
- 1/2 Tablespoon Paprika
- 1 Teaspoon Black Pepper
Instructions
- In a bowl, combine all the spices: Cajun seasoning, onion powder, garlic powder, paprika, and black pepper. Mix thoroughly and set aside.
- Place a skillet or pot over medium-high heat and add the butter.
- Once the butter has fully melted, stir in the chopped garlic, red pepper, green pepper, and onion.
- Add the rice to the pan and stir continuously for about 2 minutes.
- Sprinkle in half of the prepared seasoning mixture and stir well to coat the rice.
- Pour in the chicken broth and give everything a good stir.
- Cover the pan with a lid and let it simmer for 15 minutes.
- While the rice cooks, place the shrimp in a bowl. Drizzle with olive oil, then add a generous amount of the seasoning mixture and rub it in well.
- Remove the lid from the pan and add the seasoned shrimp.
- Cover again and let everything cook for another 5 to 7 minutes.
- Stir to combine.
- Taste and add more seasoning if desired.
- Serve and enjoy.
1. Can I use frozen shrimp?
Absolutely! Frozen shrimp is actually a great option. Just thaw it completely and pat it dry so it cooks up nicely instead of steaming. Trust me—you want that seasoning to stick.
2. How do I know when the shrimp are done?
Shrimp cook FAST. Like, really fast. Once they turn pink and opaque, you’re good to go. Overcook them and they’ll get rubbery—and nobody wants that.
3. Can I switch up the rice?
Yes, you can! Jasmine or basmati work great here. Just keep an eye on the cook time since different rice types can vary slightly.
4. What if it’s too spicy (or not spicy enough)?
Totally customizable. Dial back the Cajun seasoning for a milder version, or go all in if you love heat. Make it yours.
5. Can I add extras to this dish?
100%. This is one of those flexible, clean-out-the-fridge meals. Toss in sausage, extra veggies, or anything you love. It’ll still turn out delicious.
