This flavorful Cajun Shrimp and Rice Skillet recipes features plump, tender shrimp cooked with rice, bell peppers and onions in a spicy tomato broth with just the right amount of heat!
In case you didn't know already, I'm a huge fan of all things Cajun/Creole cuisine. I'm from Jackson, MS which is less than 3 hours away from one of my favorite cities - New Orleans!
Cajun food is jam packed with flavors and highlights all the delicious seafood you find along the gulf coast. This Cajun Shrimp and Rice Skillet features lots of Cajun spice and delicious, plump shrimp.
We use a Cajun seasoning blend in this dish. You can use your favorite store bought seasoning blend or you can make your own. The Cajun seasoning is what gives this dish most of its flavor and just the right amount of spice.
How to Make This Cajun Shrimp and Rice Skillet
In a medium bowl, season shrimp with 2 tsp of Cajun seasoning and set aside.
Cook rice according to package instructions until tender and fluffy.
While rice is cooking, melt butter in a large, deep skillet over medium high heat. Add chopped bell peppers and onion and cook until veggies are softened and onion is translucent, about 5 minutes. I like to my veggies pretty chunky for this dish. Add garlic and cook until fragrant, 1-2 additional minutes.
Add tomatoes to skillet and season with Cajun seasoning and black pepper. Cook for 2-3 minutes then add shrimp. Continue to cook until shrimp are opaque and just cooked through, about 5-7 minutes.
Add cooked rice to skillet with shrimp mixture and give everything a good stir to combine all of the ingredients. Season with additional salt and pepper to taste. Remove skillet from heat and garnish with chopped fresh scallions and parsley if desired.
Store leftovers in the fridge in an air tight container for up to 3 days.
What to Serve with Cajun Shrimp and Rice Skillet
This dish is perfect served all on its own as you get so many elements combined in this dish with the shrimp, rice and veggies.
You can also serve this dish with some warm, crusty bread which is most likely how you would see it served up in New Orleans.
You Will Also Love this Blackened Catfish and Smoked Gouda Grits Recipe!
Cajun Shrimp and Rice Skillet
- 1 lb shrimp peeled and deveined
- 1 cup uncooked long grain rice you can use white or brown
- 2 tbsp butter
- ½ green bell pepper sliced into short, thin strips
- ½ orange bell pepper sliced into short, thin strips
- 1 small onion chopped
- 3 cloves garlic minced
- ¼ cup vegetable broth
- ½ 14 oz can of fire roasted, diced tomatoes
- 1-2 tbsp Cajun seasoning
- chopped scallions for garnish
- chopped parsley for garnish
- black pepper to taste
- Season shrimp with 2 tsp of Cajun seasoning and set aside.
- Cook rice according to package instructions until tender and fluffy.
- Heat butter in a large, deep skillet over medium high heat. Add onion and bell pepper and cook until tender and onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add broth and stir to break up any bits stuck to pan. Add tomatoes. Season with Cajun seasoning (start with a teaspoon and increase to taste) and black pepper and continue to cook 2-3 minutes.
- Add shrimp to pan and cook until shrimp are opaque and just cooked through, about 5 minutes.