This Cajun shrimp with rice is bold, buttery, and loaded with smoky Cajun flavor. The shrimp are juicy, the rice is fluffy, and the whole thing cooks in one pot for a quick weeknight win.👇👇
Recipe Overview
This one-pot Cajun shrimp with rice is full of flavor and comes together fast.
- One pot: Everything cooks in the same dish for easy cleanup.
- Bold Cajun flavor: Juicy shrimp with smoky, garlicky spices.
- Beginner-friendly: Simple ingredients and straightforward steps.
- Customizable: Adjust spice level or swap proteins.
- Quick dinner: On the table in about 30 minutes.
Next up – Recipe Ingredients 👇👇
Recipe Ingredients
- ¼ cup salted butter - divided
- 1 cup diced onion
- 1 cup diced green bell pepper - about 1 large pepper
- 3 garlic cloves - minced
- 1 cup Minute rice
- 3 tsp Cajun seasoning - divided
- 2 cups chicken broth
- 1 lb raw large shrimp - peeled and deveined
➡️ Watch How To Make Cajun Shrimp with Rice 👇👇
Learn my one-pot method for juicy shrimp, fluffy rice, and bold Cajun flavor without extra dishes.
Step-By-Step Instructions 👇👇
STEP 1: Prep the Shrimp
If using frozen shrimp, thaw completely in the fridge overnight or under cold running water. Pat the 1 lb shrimp dry with paper towels — moisture will stop them from searing properly. Remove shells and tails so they’re ready to eat.
STEP 2: Sauté Vegetables
In a large pot or Dutch oven, melt 2 Tbsp butter over medium-high heat. Add 1 cup diced onion, 1 cup diced green bell pepper, and ½ cup diced celery (if using). Cook for about 3–4 minutes, stirring often, until the vegetables soften and the onions look slightly translucent. Stir in 3 minced garlic cloves and cook for 30 seconds, just until fragrant (don’t let it burn).
STEP 3: Toast the Rice
Sprinkle in 1 cup Minute rice and 2 tsp Cajun seasoning. Stir to coat every grain in butter and spices. Let it sit against the bottom of the pot for a minute, then stir again — this light toasting step helps add flavor and prevents the rice from turning mushy later.
STEP 4: Simmer
Pour in 2 cups chicken broth and stir well. Increase heat and bring to a boil. Once boiling, immediately reduce to low heat. Cover with a lid and let it simmer 15–18 minutes. Resist the urge to stir — leaving it undisturbed allows the rice to cook evenly and stay fluffy.
STEP 5: Rest the Rice
When the liquid is absorbed, remove the pot from heat but keep the lid on. Let it sit covered for 5 minutes. This rest time allows steam to finish cooking the rice. Then fluff with a fork.
STEP 6: Season the Shrimp
While the rice is resting, melt the remaining 2 Tbsp butter in a small bowl. Stir in the last 1 tsp Cajun seasoning. Toss the shrimp in this buttery spice mixture until evenly coated.
STEP 7: Cook the Shrimp
Place the pot back over medium-high heat. Add the shrimp on top of the rice in a single layer. Cook for 1–2 minutes per side, flipping once, until the shrimp turn pink and opaque. Shrimp cook very quickly — once they curl into a “C” shape and look pink all the way through, they’re done.
STEP 8: Serve
Remove the pot from heat right away to avoid overcooking. Fluff the shrimp gently into the rice. Garnish with chopped parsley, green onions, or a squeeze of lemon juice. Serve hot.
Homemade Cajun Seasoning (Optional)
If you don’t have Cajun seasoning at home, it’s easy to mix your own with pantry spices. This lets you control the heat and salt level.
- 2 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
This blend makes about 2 Tbsp — enough for this recipe with a little extra to save for later. Store leftovers in a small jar or spice container.
Recipe Tips
- Don’t overcook shrimp: Pull them off the heat as soon as they’re pink and opaque.
- Rice type matters: Minute rice keeps this fast; long-grain rice works too but needs 5–10 more minutes.
- Add celery if you can: It’s part of the Cajun “holy trinity” with onion and bell pepper.
- Homemade Cajun seasoning: Mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper. Adjust spice level to your family’s taste.
- Brighten with lemon: A squeeze of fresh lemon before serving really lifts the flavors.
Fun Serving Ideas
- Top with fresh parsley or green onions.
- Add hot sauce on the side for spice lovers.
- Serve with cornbread, garlic bread, or a green salad.
How To Store Leftovers
- Refrigerate: In an airtight container for 2–3 days.
- Reheat: Warm in skillet with a splash of broth or water. Avoid microwaving shrimp too long.
- Not freezer-friendly: Rice + shrimp tend to get mushy after freezing.
FAQs
Yes, just thaw fully and pat dry so they cook properly.
Minute rice for speed, long-grain for more texture. Adjust cook time if using non-instant rice.
It depends on your Cajun seasoning. Start mild, then add cayenne or hot sauce for more heat.
Yes, just use a larger pot and increase cook time slightly for the rice.
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Ingredients
- ¼ cup salted butter - divided
- 1 cup diced onion
- 1 cup diced green bell pepper - about 1 large pepper
- 3 garlic cloves - minced
- 1 cup Minute rice
- 3 tsp Cajun seasoning - divided
- 2 cups chicken broth
- 1 lb raw large shrimp - peeled and deveined
Instructions
- Thaw your shrimp completely and pat them dry with paper towels. You don’t want any excess moisture when cooking them.
- In a large pot, heat 2 Tbsp of butter over medium-high heat. Once melted, add 1 cup diced onion and 1 cup diced green bell pepper (about 1 large pepper). Cook for 2 minutes, stirring occasionally, until the veggies begin to soften.
- Add 3 minced garlic cloves to the pot and cook for about 30 seconds, until fragrant.
- Stir in 1 cup Minute rice and 2 tsp of Cajun seasoning. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
- Pour in 2 cups of chicken broth, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-18 minutes, or until the rice has absorbed all the liquid. Don’t stir during this step—let the rice cook undisturbed for the best texture.
- Remove the pot from heat and let it sit, covered, for 5 minutes. After that, fluff the rice with a fork.
- While the rice is resting, melt the remaining 2 Tbsp of butter in the microwave. Stir in 1 tsp of Cajun seasoning and pour the mixture over the shrimp in a bowl. Toss the shrimp well to coat them evenly in the buttery Cajun seasoning.
- Once the rice is done, heat the pot over medium-high heat. Add the seasoned shrimp to the pot and cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Don’t overcook them—shrimp cook quickly!
- Remove from heat as soon as the shrimp are done and scoop onto plates to serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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