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Square overhead shot of a skillet of the best shrimp and rice recipe.
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5 from 1 vote

Cajun Shrimp and Rice

A quick and easy shrimp and rice recipe that's ready from start to finish in about 30 minutes!
Course Dinner
Cuisine American, cajun, Southern
Keyword Cajun shrimp and rice, shrimp and rice recipe, shrimp and rice recipes, shrimp and rice recipes easy, southern shrimp and rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 220kcal
Author Blair Lonergan

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.
    Sauteing the holy trinity of Cajun veggies in a skillet.
  • 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.
    Sauteing shrimp with seasoning and veggies in a skillet.
  • 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.
    Process shot showing how to make a cajun shrimp and rice skillet.
  • Garnish with sliced green onions, chopped fresh parsley, hot sauce, and lemon wedges if desired.
    Square overhead shot of a skillet of the best shrimp and rice recipe.

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

Serving: 1/4 of the recipe | Calories: 220kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 267mg | Potassium: 353mg | Fiber: 2g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 2mg