Cajun Shrimp and Rice
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This one-pot Cajun Shrimp and Rice is bold, buttery, and full of Louisiana flavor. The fire-roasted tomatoes add depth, the butter keeps everything rich, and the Cajun seasoning ties it all together. Better yet, the tender, seared shrimp and fluffy, seasoned rice come together for an easy meal in about 30 minutes. It’s smoky, savory, and just a little spicy. Comfort food with attitude… and only one pan to clean!
Table of Contents
WHY YOU’LL LOVE THIS CAJUN SHRIMP AND RICE RECIPE
- True one-pot dinner
- Big flavor with simple ingredients
- Shrimp stays tender, not rubbery
- Rice cooks right in the sauce
- Great leftovers for lunch the next day
Cajun Shrimp and Rice
This is one of those dinners that smells incredible halfway through. Butter. Spice. Rice toasting in the pan. That’s when everyone suddenly wanders into the kitchen.
Where we run into problems is when people try to sneak a shrimp or two from the plate off to the side of the stove…
Now, the shrimp cook separately for a reason. Those suckers are delicate! Plus, the rice needs time to achieve that fluffy texture.
Let each thing do its job, then bring it all back together at the end. The flavor will be there in spades.
One pot Cajun shrimp and rice is cozy food… but not boring. And the best part? One pan. That’s it! I’ll never complain about more time around the table and less time at the sink.
INGREDIENT NOTES
- Large Shrimp: Bigger shrimp stay tender and don’t overcook as easily. Get them peeled and deveined to save time.
- Cajun Seasoning: Brands can vary wildly in both saltiness and heat. Taste and adjust as you go.
- Long-Grain White Rice: Cooks evenly and stays fluffy. Basmati works in a pinch (it’s a bit nutty), but avoid jasmine as it’s too floral.
- Fire-Roasted Tomatoes: Adds smokiness to any dish without extra steps.
- Butter: This is where richness comes from. Don’t skimp!
- Chicken Stock: More flavorful than water. Substitute vegetable stock if needed.
VARIATIONS
Spicy: Add cayenne to the rice, or a few dashes of hot sauce after adding the shrimp back to the pan.
Chicken: Swap the shrimp for diced chicken thighs.
Sausage: Brown sliced andouille before cooking the shrimp… or swap it!
Creamy: Stir a splash of heavy cream into the Cajun shrimp and rice at the end.
Veggie-Heavy: Add celery or extra bell pepper.
Lower-Sodium: Use reduced-sodium stock and seasoning.
SERVING SUGGESTIONS
- Finish with lemon wedges and a sprinkle of parsley.
- Add a simple green salad to the table.
- Serve this Cajun shrimp and rice recipe with a crusty loaf or Southern cornbread.
- Sip on a crisp white wine or gin fizz cocktail.
- Finish the meal with a thick slice of buttermilk cake.
CAJUN RICE AND SHRIMP RECIPE FAQ
Shrimp cook quickly, only a few minutes per side, while the rice needs time. Cooking them separately keeps them tender. Don’t worry, they’ll warm back up when you add them back to the pan before serving.
Not recommended for this Cajun rice and shrimp recipe. Brown rice needs more time and more liquid to turn out just right.
As written, I’d say the heat is moderate. But you can easily make Cajun shrimp and rice more or less spicy to your liking!
Yes! The flavors deepen even more after a day, and leftovers reheat easily in the microwave or on the stovetop.
Where so many Cajun shrimp and rice recipes miss the mark is timing and fat management.
Toasting the rice in butter coats each grain, which helps it cook evenly and absorb flavor without turning mushy.
Cooking the shrimp separately protects their texture. Shrimp proteins tighten quickly, and once they’re overdone, there’s no fixing them.
Since the rice cooks in seasoned liquid, it pulls flavor inward as it softens. Adding the shrimp back at the end warms them gently without pushing them too far.
This Cajun shrimp and rice recipe isn’t complicated. It’s just respecting the ingredients.
DONNA’S PRO TIPS
- Pat all of the shrimp dry so they sear instead of steaming.
- Don’t rush the rice simmer. It’s the difference between fluffy and mushy grains.
- Stir once or twice, but not constantly. Removing the lid affects the steaming process.
- Taste before serving. Cajun seasoning varies, so you may need to adjust.
- Add liquid slowly when reheating. Just enough to moisten the rice!
- Finish with acid if it tastes flat. A squeeze of lemon or lime juice wakes everything right up.
TOOLS NEEDED
- Large Skillet with Lid: It should be wide enough for even cooking.
- Tongs or Spatula: For easy shrimp handling and flipping.
- Measuring Cups: Rice-to-liquid ratio matters here.
- Knife + Cutting Board: Makes prep extra simple.
- Fork: For fluffing the rice at the end.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Cook shrimp separately to keep them tender
- Toasting rice adds flavor and structure
- Cajun seasoning strength varies — adjust
- Fire-roasted tomatoes add depth
- One pot, big payoff
- Great leftovers
- Cozy, bold, reliable dinner
One Pot Cajun Shrimp And Rice
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 1/2 teaspoons Cajun seasoning, divided
- 4 tablespoons unsalted butter, divided
- 1 1/2 cups long-grain white rice, uncooked
- 1 red bell pepper, diced
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced (2 teaspoons)
- 1 can, 14.5 ounces fire-roasted diced tomatoes, undrained
- 2 1/2 cups chicken stock
- Chopped fresh parsley, for garnish (optional)
Instructions
- SEASON SHRIMP: Pat 1 pound shrimp dry with paper towels. Sprinkle with 1 ½ teaspoons Cajun seasoning and toss to coat evenly.
- SEAR SHRIMP: Melt 2 tablespoons unsalted butter in a large skillet with a lid over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and set aside.
- SAUTÉ RICE AND VEGETABLES: Add the remaining 2 tablespoons butter to the same skillet. Add 1 ½ cups uncooked rice, diced bell pepper, and diced onion. Cook for 3 to 5 minutes, stirring often, until the rice is lightly toasted and the vegetables are softened.
- SIMMER: Add 2 teaspoons minced garlic, the fire-roasted tomatoes with juices, 2 ½ cups chicken stock, and the remaining Cajun seasoning. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 21 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
- FINISH: Fluff the rice with a fork. Return the shrimp to the skillet, nestling them into the rice. Cover and cook for 2 minutes, just until the shrimp are warmed through.
- SERVE: Garnish with chopped fresh parsley if desired and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
