Name: Cajun Shrimp and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1⅓ cups uncooked long grain white rice; 2⅔ cups chicken broth; 1 pound large or jumbo shrimp, peeled and de-veined; 4 tablespoons butter, melted and divided; 1 teaspoon minced garlic; 1½ teaspoons paprika; 1 teaspoon salt; 1 teaspoon garlic powder; ½ teaspoon cracked black pepper; ½ teaspoon onion powder; ½ teaspoon dried oregano (or Italian herb blend); ½ teaspoon cayenne pepper; ¼ teaspoon crushed red pepper flakes; Chopped parsley, for garnish

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This Cajun Shrimp and Rice Skillet is a quick, one-pan dinner packed with tender shrimp, fluffy rice, and a bold Cajun spice blend. I love how the smoky paprika, zesty garlic, and just the right touch of heat come together to make a meal that’s hearty yet full of fresh flavor.

Why You’ll Love This Recipe

I like how this dish hits that perfect sweet spot between easy and impressive. It only takes about 30 minutes from start to finish, which makes it perfect for busy weeknights, but the flavors feel like something I’d order at a coastal restaurant. I also love that it’s a complete meal in one skillet — no juggling multiple pans or extra cleanup. The Cajun seasoning adds depth without overpowering the shrimp, and I can adjust the spice level to suit my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ⅓ cups uncooked long grain white rice
2 ⅔ cups chicken broth
1 pound large or jumbo shrimp, peeled and de-veined
4 tablespoons butter, melted and divided
1 teaspoon minced garlic

Cajun seasoning:

1 ½ teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cracked black pepper
½ teaspoon onion powder
½ teaspoon dried oregano (or Italian herb blend)
½ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes

directions

I start by whisking together all the Cajun seasoning ingredients in a small bowl and setting them aside.
In a large skillet over medium heat, I melt 2 tablespoons of the butter, then stir in the garlic, half of the Cajun seasoning, and the rice.
I add the chicken broth, bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes, stirring once or twice.
While the rice cooks, I toss the shrimp with the remaining melted butter and Cajun seasoning until well coated.
At the 15-minute mark, I stir the shrimp into the rice, cover, and cook for 3–5 more minutes until the shrimp are pink and opaque.
I garnish with chopped parsley before serving.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total — 10 minutes of prep time and 20 minutes of cooking time.

Variations

I sometimes swap the shrimp for chicken or andouille sausage for a different twist.
For extra vegetables, I like adding diced bell peppers or chopped zucchini when I start the rice.
If I’m in the mood for more heat, I increase the cayenne pepper or add a splash of hot sauce before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of chicken broth to keep the rice moist. It also reheats well in the microwave in 1-minute intervals, stirring in between.

FAQs

Can I use brown rice instead of white rice?

Yes, but I allow extra cooking time — brown rice typically takes about 40–45 minutes to cook fully.

Can I make this dish less spicy?

Absolutely. I simply reduce or omit the cayenne pepper and crushed red pepper flakes.

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before cooking so they don’t water down the seasoning.

What can I serve with this dish?

I like pairing it with a simple green salad, cornbread, or roasted vegetables for a balanced meal.

Can I make the Cajun seasoning ahead of time?

Definitely. I often mix a larger batch and store it in an airtight jar so it’s ready whenever I want to make this recipe.

Conclusion

I love how this Cajun Shrimp and Rice Skillet brings bold flavor, tender seafood, and fluffy rice together in just one pan. It’s quick enough for weeknights, adaptable for different tastes, and satisfying enough that I never have to worry about leftovers going untouched. Every bite reminds me why shrimp and Cajun spices are such a perfect pair.

Cajun Shrimp and Rice Skillet

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Author: Yusraa
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

A quick, one-pan Cajun shrimp and rice dish loaded with bold spices, tender shrimp, and fluffy rice, all cooked together for a flavorful, hearty, and easy weeknight dinner.

Ingredients

1⅓ cups uncooked long grain white rice

2⅔ cups chicken broth

1 pound large or jumbo shrimp, peeled and de-veined

4 tablespoons butter, melted and divided

1 teaspoon minced garlic

1½ teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon cracked black pepper

½ teaspoon onion powder

½ teaspoon dried oregano (or Italian herb blend)

½ teaspoon cayenne pepper

¼ teaspoon crushed red pepper flakes

Chopped parsley, for garnish

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Instructions

In a small bowl, whisk together paprika, salt, garlic powder, black pepper, onion powder, oregano, cayenne pepper, and crushed red pepper flakes to make the Cajun seasoning.
In a large skillet over medium heat, melt 2 tablespoons butter. Stir in minced garlic, half the Cajun seasoning, and the rice.
Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring once or twice.
Meanwhile, toss shrimp with the remaining 2 tablespoons melted butter and the rest of the Cajun seasoning.
After 15 minutes, stir shrimp into the rice. Cover and cook for 3–5 minutes, until shrimp are pink and opaque.
Garnish with chopped parsley and serve immediately.