This Cajun Shrimp and Rice Skillet is bursting with Gulf Coast flavors—plump shrimp simmered with rice, bell peppers, and onions in a spicy tomato broth for a satisfying one-skillet meal with just the right kick.
I’m a big fan of Cajun and Creole cooking—growing up in Jackson, MS, I’m only a few hours from New Orleans, and the bold, seafood-forward cuisine of the Gulf Coast has always been a favorite. This skillet takes that flavor profile and simplifies it into a quick, home-cook-friendly dish.
The recipe uses a Cajun seasoning blend to deliver most of the dish’s flavor. Use your preferred store-bought mix or make a homemade blend. The seasoning brings smoky, spicy, and savory notes that pair perfectly with shrimp and vegetables.
How to Make This Cajun Shrimp and Rice Skillet
- Season 1 lb shrimp (peeled and deveined) with 2 teaspoons Cajun seasoning and set aside.
- Cook 1 cup uncooked long grain rice according to package directions until tender and fluffy.
- While the rice cooks, melt 2 tablespoons unsalted butter in a large, deep skillet over medium-high heat. Add ½ green bell pepper, ½ orange bell pepper (both sliced into short, thin strips), and 1 small chopped onion. Cook until the vegetables are softened and the onion is translucent, about 5 minutes. Add 3 minced garlic cloves and cook 1–2 minutes until fragrant.
- Pour in ¼ cup vegetable broth and use a spatula to loosen any browned bits on the bottom of the pan. Add 7 ounces fire-roasted diced tomatoes (about half a 14-ounce can). Season the mixture with 1–2 tablespoons Cajun seasoning (start with 1 tablespoon and add more to taste) and black pepper.
- Add the seasoned shrimp and cook until opaque and just cooked through, about 5–7 minutes depending on size.
- Stir the cooked rice into the skillet to combine everything. Taste and adjust salt, pepper, or Cajun seasoning as desired. Remove from heat and garnish with chopped scallions and chopped parsley if you like.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Tip: Keep the vegetables a bit chunky for texture and visual appeal. If you prefer more sauce, add an extra splash of broth or a little tomato juice while cooking.
What to Serve with Cajun Shrimp and Rice Skillet
This skillet is hearty enough to serve on its own, combining protein, starch, and vegetables in one pan. For a more classic presentation, serve with warm crusty bread to soak up the flavorful tomato broth—just like you might find in New Orleans. A simple green salad or steamed vegetables also make good, light accompaniments.
Here Are Some More Cajun Recipes You Will Love!
- Cheesy Cajun Chicken and Sausage Dip
- Authentic Chicken and Sausage Gumbo
- Creamy Cajun Mushroom Pasta
📖 Recipe
Cajun Shrimp and Rice Skillet
Ashley Boyd
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup uncooked long grain rice (white or brown)
- 2 tablespoons unsalted butter
- ½ green bell pepper, sliced into short, thin strips
- ½ orange bell pepper, sliced into short, thin strips
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¼ cup vegetable broth
- 7 ounces fire-roasted diced tomatoes (about half a 14-oz can)
- 1–2 tablespoons Cajun seasoning, to taste
- Chopped scallions, for garnish
- Chopped parsley, for garnish
- Black pepper, to taste
Instructions
- Season the shrimp with 2 teaspoons Cajun seasoning and set aside.
- Cook the rice following package directions until tender and fluffy.
- Heat butter in a large, deep skillet over medium-high heat. Add the onion and bell peppers and cook until tender and the onion is translucent, about 5 minutes. Add garlic and cook 1–2 minutes until fragrant. Add the vegetable broth and stir to release any browned bits. Add the diced tomatoes and season with Cajun seasoning (start with 1 teaspoon and increase to taste) and black pepper. Cook 2–3 minutes more.
- Add the shrimp and cook until they are opaque and just cooked through, about 5 minutes.
- Stir the cooked rice into the skillet, combine well, taste and adjust seasonings. Remove from heat and garnish with chopped scallions and parsley before serving.
Notes
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Calories: 229 kcal
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Carbohydrates: 28.2 g
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Protein: 18.6 g
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Fat: 4 g
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