Shrimp is one of those ingredients I reach for when I want big flavor with very little effort. It cooks fast, takes on seasoning beautifully, and always feels a little special without being fussy. This Cajun Shrimp Rice Skillet is my way of letting the shrimp stay center stage while still giving you a full, satisfying one-pan meal.
The Cajun spice blend wraps the shrimp in heat, smokiness, and a little edge, while the rice soaks up every bit of buttery, garlicky flavor. It’s simple, but it tastes like you put in way more work than you did. I like this for weeknights, but it’s also an easy dish to scale up for friends—bring the skillet straight to the table and let the shrimp do the talking.
A Fresh Take on a Classic: Cajun Shrimp Rice Skillet
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What You’ll Need to Begin
- 1 â…“ cups uncooked long grain white rice
- 2 â…” cups chicken broth
- 1 pound large or jumbo shrimp, peeled and deveined
- 4 tablespoons butter, melted (divided)
- 1 teaspoon minced garlic
- Fresh chopped parsley, for garnish (optional)
Cajun seasoning mix:
- 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, or Herbs de Provence)
- ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
What to Do
- In a small bowl, whisk together all the Cajun seasoning ingredients until the spices look evenly combined with no clumps. This blend is your flavor base, so take a moment to mix it thoroughly.
- Set a large, deep skillet over medium heat. Add 2 tablespoons of the melted butter. When it’s hot and lightly bubbling, stir in the minced garlic, half of the Cajun seasoning mix, and the uncooked rice. Cook for 1–2 minutes, stirring, until the rice is lightly coated and smells toasty.
- Pour in the chicken broth and stir to combine. Bring the mixture up to a boil, then immediately reduce to a gentle simmer and cover with a lid. Cook for about 15 minutes, lifting the lid just once or twice to stir so the rice doesn’t stick. The rice should be mostly tender and the liquid mostly absorbed at this point.
- While the rice simmers, place the shrimp in a medium bowl. In a separate small bowl, mix the remaining 2 tablespoons melted butter with the rest of the Cajun seasoning. Pour this over the shrimp and toss until every piece is well coated.
- When the rice is nearly done, stir the seasoned shrimp into the skillet, nestling them down into the rice in an even layer. Cover again and cook for 3–5 minutes, just until the shrimp turn pink and opaque. As soon as there’s no translucent gray in the center, stop cooking to avoid rubbery shrimp.
- Turn off the heat, fluff the rice gently with a fork, and taste for seasoning. Add a pinch of salt if needed. Sprinkle with chopped parsley if you like, then serve straight from the skillet while everything is hot.
Adjusting the Cajun Heat
Cajun flavor doesn’t have to mean blow-your-head-off spicy. If you’re cooking for mixed heat levels, start by cutting the cayenne and red pepper flakes in half. You’ll still get smokiness from the paprika and depth from the garlic and onion powders, just with a softer kick. For a truly mild version, leave out the crushed red pepper completely and add a squeeze of lemon at the end for brightness instead of heat. If you love spice, do the opposite: bump the cayenne up by ¼–½ teaspoon and finish with a few extra red pepper flakes over only the plates of the spice-lovers. When serving guests, keep extra Cajun seasoning or hot sauce at the table so everyone can customize their own plate.
Shrimp Swaps and Add-Ins
This Cajun shrimp rice skillet is flexible, which makes it great for entertaining. If shrimp isn’t available, you can swap in sliced andouille sausage, chicken thighs cut into small pieces, or a mix of shrimp and sausage for a heartier, party-style version. Just brown the meat first, set it aside, then continue with the rice and add it back in at the end. For more color and nutrition, stir in diced bell pepper, celery, or frozen peas during the last 5–7 minutes of rice cooking so they stay bright and not mushy. You can also finish with a handful of sliced green onions or a sprinkle of feta for a different twist. For larger gatherings, double the recipe and use a wide, oven-safe skillet or braiser so everything heats evenly and looks impressive in the center of the table.
Before You Try It: FAQs
How can I keep the rice from turning mushy or undercooked?
Rice texture comes down to liquid ratio and heat control. Stick to the listed amounts of rice and broth, and use long grain white rice, not instant or short grain. Keep the skillet at a gentle simmer once you’ve added the broth; a hard boil will evaporate the liquid too fast and leave the rice undercooked. On the other hand, if the heat is too low, the rice can sit in liquid and turn mushy. Check once around the 12-minute mark: the grains should look plump and there should be just a thin layer of liquid left. If needed, cook a couple more minutes uncovered to evaporate excess moisture.
Can I make this ahead for a party without overcooking the shrimp?
For entertaining, it’s best to partially prep instead of fully finishing the dish. Cook the rice with the first half of the Cajun seasoning as directed, then cool it slightly and store it covered in the fridge for up to a day. Season the raw shrimp and keep them chilled separately. When you’re close to serving, reheat the rice in the skillet with a splash of broth to loosen it, then stir in the shrimp and cook just until they turn pink and opaque. This approach keeps the shrimp tender and prevents that rubbery, reheated texture you get when seafood is cooked twice.
What’s the best way to present this dish for guests or a casual buffet?
For a relaxed dinner, I like to bring the whole skillet straight to the table—it stays warm and looks generous. To dress it up for guests, garnish with plenty of chopped parsley, a few lemon wedges around the edge, and maybe a sprinkle of extra paprika on top for color. If you’re serving buffet-style, transfer the Cajun shrimp rice to a shallow, wide dish so the shrimp stay visible and don’t sink to the bottom. Keep it over very low heat or on a warming tray and stir gently every so often so the rice doesn’t stick or dry out. Offer simple sides like a green salad and crusty bread to round out the meal.
Cajun Shrimp Rice Skillet
Equipment
- large skillet
Ingredients
Main Ingredients:
- 1 1/3 cups uncooked long grain white rice
- 2 2/3 cups chicken broth
- 1 pound large or jumbo shrimp peeled and deveined
- 4 tablespoons butter melted, divided
- 1 teaspoon garlic minced
Cajun Seasoning:
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano or Italian herb blend/Herbes de Provence
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
Cajun Seasoning:
- Combine paprika, salt, garlic powder, black pepper, onion powder, oregano, cayenne, and red pepper flakes in a small bowl and whisk until evenly blended.
Cook Rice and Shrimp:
- Heat 2 tablespoons of the melted butter in a large skillet over medium heat. Add the minced garlic, half of the prepared Cajun seasoning, and the uncooked rice, stirring to coat the rice in butter and spices.
- Pour in the chicken broth, increase heat until it comes to a boil, then lower the heat to maintain a gentle simmer. Cover the skillet and cook for about 15 minutes, stirring once or twice during cooking.
- While the rice simmers, mix the remaining 2 tablespoons melted butter with the leftover Cajun seasoning. Toss the shrimp in this mixture until they are well coated.
- Add the seasoned shrimp to the partially cooked rice, cover again, and continue to cook for another 3 to 5 minutes, or until the shrimp are pink and opaque and the rice is tender.
- Fluff the skillet mixture gently, taste and adjust seasoning if needed, then garnish with chopped parsley if desired and serve immediately.
