A healthy Southern shrimp and rice recipe that comes together in one skillet! You’ll love the zesty Cajun seasoning, fresh veggies, and tender rice in this easy 30-minute meal.
Table of Contents
If you’re looking for even more shrimp and rice recipes, don’t miss this Savannah shrimp and rice casserole, this shrimp dip, shrimp cocktail, a classic shrimp fried rice, this shrimp roll recipe, and this dump-and-bake shrimp and rice casserole, too!
This Rice and Shrimp Recipe is an Easy Weeknight Dinner
For those evenings when you want to use that shrimp that’s stashed in your freezer but you’re tired of the same old shrimp and grits, try this easy Cajun shrimp and rice recipe instead. It’s made with simple ingredients, it comes together from start to finish in about 30 minutes, and it’s loaded with zesty flavor. We all need more simple shrimp and rice recipes in our repertoire!
Ingredient Notes and Tips for Success
- Start with any variety of cooked rice. Leftovers from a previous meal work great, or you can use microwaveable rice pouches for a shortcut. We like long grain white rice, but brown rice, wild rice, jasmine rice, or basmati rice are all nice options as well. If you want to use cauliflower rice, make sure that it’s well drained so that it doesn’t water-down the dish.
- I use this Cajun seasoning, but any similar variety of Cajun seasoning or Creole seasoning will work. Since different seasoning blends have different amounts of salt and different levels of heat, it’s important to taste the dish and season as you go.
- Any size shrimp will work. I’ve shown large shrimp here, but you can adjust the total cooking time to accommodate larger or smaller shrimp. Leave the tails on the shrimp or take them off before cooking.
- Adjust the seasoning to suit your taste. For instance, add cayenne or crushed red pepper flakes to make it even more spicy. Use regular sweet paprika rather than smoked paprika. Give it bolder, zestier flavor with extra Cajun seasoning or Creole seasoning.
How to Make this Shrimp and Rice Recipe
Have all of the ingredients prepped and ready to go, because this easy shrimp and rice skillet comes together in just minutes! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Sauté the “holy trinity” of veggies — celery, onion, and bell pepper — until soft. Then add the garlic and cook for about 30 more seconds.
- Stir in the shrimp and seasoning. Cook until the shrimp are just barely pink and opaque. It’s fine if they’re not quite done at this point, since they’ll continue simmering for a few more minutes.
- Add the diced tomatoes, broth, and lemon juice. Scrape up any browned bits from the bottom of the pan, since these add great flavor to the finished dish. Simmer for 1 to 2 minutes.
- Reduce the heat, stir in the cooked rice, and warm through for about 1 more minute.
- Garnish with sliced green onions, fresh herbs, or lemon wedges.
Serving Suggestions
Serve this Southern shrimp and rice recipe alongside a crisp green salad dressed in Dijon vinaigrette, sauteed asparagus with garlic and lemon, or with a basket of corn sticks and flaky biscuits.
Preparation and Storage Tips
- How to Store: Prep the shrimp and rice in advance and store in an airtight container in the refrigerator for 1-2 days. It’s a great option to reheat for quick lunches and dinners throughout the week.
- How to Freeze: You can also freeze leftovers in an airtight container for up to 3 months. Just remember that rice will swell in the freezer, resulting in a mushy texture when thawed.
- How to Reheat: Warm leftovers in a covered skillet or saucepan over low heat, just until warmed through. Do not reheat it for too long, or the rice will become overdone, gummy, and mushy. You can also reheat individual portions in the microwave for 1-2 minutes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cajun Shrimp and Rice
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 large rib celery, diced (about ½ cup)
- ½ of a small yellow onion, diced (about ½ cup)
- ½ of a green bell pepper, seeded and diced (about ½ cup)
- 2 cloves garlic minced (about 2 teaspoons)
- 1 lb. large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning (or more to taste)
- ½ teaspoon smoked paprika (or sub with regular paprika)
- ¼ teaspoon sugar
- Kosher salt and ground black pepper, to taste
- 1 (15 ounce) can diced tomatoes, not drained
- ¼ cup chicken broth (or more as needed)
- 1 tablespoon lemon juice
- 2 cups cooked rice
- Garnish: sliced green onions; chopped fresh parsley; hot sauce; lemon wedges
Instructions
- In a large skillet over medium-high heat, heat the olive oil and butter until the butter melts. Add the celery, onion, and bell pepper. Saute until the veggies are soft, about 4 to 5 minutes. Add the garlic and cook for 30 more seconds.
- Add the shrimp, Cajun seasoning, paprika, and sugar. Cook until the shrimp are just barely pink and opaque, about 2 to 3 minutes per side.
- Stir in the diced tomatoes with their juices, broth, and lemon juice, scraping any browned bits from the bottom of the pan with a wooden spoon. Simmer for about 1 to 2 more minutes. Reduce the heat to low, stir in the rice, and cook just until the rice is heated through, about 1 to 2 more minutes. Add a splash of extra chicken broth to thin the mixture, if desired. Taste and season with additional salt and pepper if necessary. If you like a bolder, spicier flavor, add some extra Cajun seasoning.
- Garnish with sliced green onions, chopped fresh parsley, hot sauce, and lemon wedges if desired.
Notes
- Start with any variety of cooked rice. Leftovers from a previous meal work great, or you can use microwaveable rice pouches for a shortcut.
- I use this Cajun seasoning, but any similar variety of Cajun seasoning or Creole seasoning will work. Since different seasoning blends have different amounts of salt and different levels of heat, it’s important to taste the dish and adjust the seasoning as you go.
- Any size shrimp will work. I’ve shown large shrimp here, but you can adjust the total cooking time to accommodate larger or smaller shrimp. Leave the tails on or take them off before cooking — whatever you prefer.
Nutrition
More Shrimp and Rice Recipes to Try
Crockpot Gumbo with Chicken, Sausage, & Shrimp
4 hours hrs 30 minutes mins
Shrimp Etouffee with Rice (Dump-and-Bake)
1 hour hr 15 minutes mins
Dump-and-Bake Jambalaya
1 hour hr 15 minutes mins
CANT WAIT TO TRY THIS
Thank you, Dennis James. I hope you enjoy the meal! It’s a big hit with my boys!