Go Back
In the fast-paced world we live in today, finding time to cook a delicious meal can often feel like a daunting task. Enter the Spicy One-Pan Cajun Shrimp and Rice Skillet, a dish that combines convenience with mouthwatering flavors, making it a perfect choice for busy weeknights. This recipe not only brings together the robust and zesty essence of Cajun cuisine but also offers a delightful one-pan cooking experience, minimizing cleanup and maximizing flavor.

One-Pan Cajun Shrimp and Rice Skillet

Discover the ultimate weeknight meal with Spicy One-Pan Cajun Shrimp and Rice Skillet! This quick and flavorful dish combines zesty Cajun spices with tender shrimp, vibrant vegetables, and perfectly cooked rice, all in one skillet for easy cleanup. Packed with lean protein and essential nutrients, it’s a nutritious choice that will tantalize your taste buds. Whether you're a pro or a beginner in the kitchen, this recipe promises a satisfying culinary adventure in under 30 minutes. Enjoy the delicious essence of Louisiana right at home!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup long-grain rice

3 cups chicken broth

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 cloves garlic, minced

2 tablespoons Cajun seasoning

1 tablespoon olive oil

1 cup frozen corn

1 cup cherry tomatoes, halved

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Shrimp: In a medium bowl, season the shrimp with half of the Cajun seasoning, salt, and pepper. Set aside to marinate while you prepare the other ingredients.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, sautéing for about 5-7 minutes or until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Toast the Rice: Add the rice to the skillet and stir it in with the vegetables. Toast the rice for about 2 minutes while stirring frequently until lightly golden.

        Add Liquid: Pour in the chicken broth and the remaining Cajun seasoning. Stir to combine and bring to a simmer.

          Cook the Rice: Once simmering, reduce the heat to low, cover the skillet, and cook for about 15 minutes. After this time, stir in the frozen corn and cherry tomatoes, cover again, and cook for an additional 5 minutes until the rice is tender and has absorbed the liquid.

            Cook the Shrimp: While the rice finishes cooking, in a separate pan, briefly sauté the marinated shrimp over medium-high heat for about 2-3 minutes on each side, or until they turn pink and opaque.

              Combine and Serve: Once the rice is done, gently fold in the shrimp to the skillet. Remove from heat and let sit for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4