There are nights when I want something that feels a little special, but I absolutely don’t have the time or energy for a complicated recipe. That’s exactly where this Cajun Shrimp and Rice comes in. It all cooks in one skillet, uses simple pantry spices, and still tastes like a meal you’d be happy to serve to friends.
What I like most about this recipe is how many everyday problems it solves at once. Need a balanced dinner with protein, whole grains, and flavor that isn’t boring? This does it. Trying to use up that bag of brown rice that always takes “too long” to cook? Here, it simmers right in seasoned broth so every minute actually counts. Want shrimp that isn’t rubbery or bland? A quick homemade Cajun seasoning handles that.
If you’re new to cooking shrimp, this recipe is especially forgiving. The shrimp cook first, fast, and in a single layer so you can clearly see when they’re done. Then they rest while the rice cooks, which means you’re not juggling a bunch of pans or timings. You just build flavor in the same skillet step by step, and everything comes back together at the end.
I also like that the Cajun seasoning is mixed from basic spices you might already have: smoked paprika, garlic powder, onion powder, and a few dried herbs. You can control the heat level by tweaking the cayenne, so it’s easy to keep it kid-friendly or make it spicier for adults.
If you’ve ever felt intimidated by “one-skillet” recipes or worried that brown rice takes too long, this is a nice starting point. You’ll learn how to rinse and toast the rice so it cooks more evenly, how to tell when shrimp are done, and how to layer spices so the whole dish tastes bold without being overwhelming. Once you’ve made this once, you’ll probably keep the basic method in your back pocket for busy weeknights.
Best & Easy Cajun Shrimp & Rice in Minutes
Gather These
- 1 1/2 cups brown rice
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons grass-fed butter or ghee, divided
- 3 cups chicken bone broth
- Fresh cilantro or parsley leaves, chopped (for garnish)
Cajun seasoning:
- 1 tablespoon smoked paprika
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (reduce for milder heat)
Putting It All Together
- Rinse the brown rice under cold running water using a fine-mesh strainer for about 1 minute, until the water runs mostly clear. Let it drain well so you’re not adding extra water to the pan. This helps remove excess starch and encourages separate, fluffy grains.
- Pat the shrimp dry with paper towels. Dry shrimp sear better and pick up more seasoning instead of steaming in the pan. Set aside.
- In a small bowl, whisk together all the Cajun seasoning ingredients until the mixture looks evenly blended with no clumps of herbs or paprika.
- Place a large skillet over medium heat and add 2 tablespoons of the butter or ghee. Once melted and lightly sizzling (but not smoking), add the shrimp in a single layer. Avoid crowding; cook in batches if needed.
- Sprinkle half of the Cajun seasoning evenly over the shrimp. Cook for about 2 minutes per side, until the shrimp turn pink and opaque and start to curl into a loose “C” shape. Once they’re opaque all the way through, stop cooking so they don’t turn rubbery. Transfer the shrimp to a plate and cover loosely.
- In the same skillet, add the remaining 1 tablespoon butter. Stir in the drained brown rice and the rest of the Cajun seasoning. Toast the rice for about 1 minute, stirring often, until it’s well coated and smells nutty. This quick toast helps deepen flavor and improves texture.
- Pour in the chicken bone broth and stir, scraping the bottom of the skillet to release any browned bits from the shrimp and spices. Bring the mixture up to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice cook for about 22–25 minutes. Stir once or twice during cooking and check the liquid level. If the pan looks dry before the rice is tender, add a splash of hot water or broth.
- Check a few grains of rice near the 22-minute mark. When they’re tender but still hold their shape and most of the liquid is absorbed, turn off the heat. If the rice is still firm in the center, continue cooking a few more minutes with a bit more liquid.
- Gently stir the cooked shrimp and chopped cilantro or parsley into the hot rice. The residual heat will warm the shrimp through without overcooking them. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Serve hot, topped with extra fresh herbs if you like. Let the pan sit for 5 minutes off heat before serving if the rice needs to settle and steam a bit more.
Why You’ll Crave This Cajun Skillet
This Cajun shrimp and rice skillet hits a nice balance between comfort food and something you can feel good about eating often. You get lean protein from the shrimp and fiber from the brown rice, all wrapped in bold, smoky spice instead of heavy sauces. Everything cooks in one pan, so cleanup is minimal, and the method teaches core skills: how to toast grains, how to season effectively, and how to avoid overcooking seafood. The homemade Cajun blend also means you control the salt and heat, which can be tricky with premade mixes.
Prepping this Cajun Shrimp & Rice Recipe in advance
If evenings are busy, a little prep ahead makes this dish even easier. You can mix the Cajun seasoning up to a week in advance and store it in a small airtight jar. Rinse and drain the rice earlier in the day and keep it in the fridge so it’s ready to go. Shrimp can be peeled and deveined up to 24 hours ahead; just pat them dry again before cooking. You can also cook the rice separately in a rice cooker or on the stovetop, then quickly sauté the seasoned shrimp right before serving and fold everything together. This approach shortens the active cooking time when you walk into the kitchen.
What to serve with Cajun Shrimp and Rice
This skillet is fairly complete on its own, but a couple of simple sides round it out nicely. A crisp green salad with lemony dressing helps balance the warm spices. Lightly sautéed or roasted vegetables—like broccoli, green beans, or zucchini—add more texture and color. For something cool, serve with sliced cucumbers or a tomato salad. If you want more volume without a lot of extra work, spoon the Cajun shrimp and rice over a bed of shredded lettuce or baby spinach. The heat from the rice softens the greens slightly without needing extra cooking.
Storing & Reheating Cajun Shrimp and Rice
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the shrimp from overcooking when you reheat, reheat gently. On the stovetop, add a tablespoon or two of water or broth to a skillet, then add the rice and shrimp and warm over low heat, stirring occasionally, until just hot. In the microwave, cover loosely and heat in short 45–60 second bursts, stirring in between and adding a splash of liquid if it seems dry. Avoid very high heat, which can make the shrimp tough and the rice hard around the edges.
Garnishing, and Easy Variations
Fresh herbs make a big difference here. A handful of chopped cilantro or parsley adds brightness and a fresh finish to the smoky spices. For extra color and crunch, top each bowl with sliced green onions or a squeeze of fresh lemon or lime juice. To change things up, you can swap the brown rice for cooked quinoa or cauliflower rice (added at the end and just heated through). Try stirring in diced bell peppers or celery when you toast the rice for more veggies. If you prefer milder flavor, cut the cayenne in half and use sweet paprika instead of smoked.
Frequently Asked Questions:
Can I use white rice instead of brown rice in this recipe?
Yes, you can use white rice, but you’ll want to adjust the cooking time and liquid slightly. White rice generally cooks faster than brown, so start checking around 15 minutes. Because white rice absorbs a bit less liquid, you may need closer to 2 1/2 cups broth instead of 3. Keep the skillet covered and use low heat so the rice doesn’t scorch on the bottom. Stop cooking as soon as the grains are tender and the liquid is mostly absorbed to avoid mushy rice.
How do I avoid making the shrimp rubbery when reheating leftovers?
The key is gentle, low heat and a little added moisture. Shrimp are already fully cooked in this dish, so reheating is just about warming them through. Add a small splash of water or broth to the rice, cover, and warm over low heat on the stovetop or in the microwave in short intervals. Stir between bursts and stop as soon as everything is hot. If you’re very concerned, you can even remove the shrimp, reheat the rice first, then stir the shrimp back in at the end to warm briefly.
Can I make this Cajun Shrimp & Rice dish less spicy without losing flavor?
Definitely. The heat mostly comes from cayenne pepper, so you can reduce it to a pinch or leave it out and still have plenty of flavor from smoked paprika, garlic, and herbs. To keep it interesting without heat, you can add a little extra smoked paprika and a squeeze of lemon at the end. Taste the seasoning blend before using it, then adjust salt and herbs as needed. Serving with a cooling side like yogurt-based coleslaw also helps if some diners prefer less spice.
What if my rice is still firm after the recommended cooking time?
If the rice is still firm in the center, don’t worry—that’s fixable. First, check if there’s any liquid left in the pan. If it’s dry, add 1/4 cup hot water or broth, stir, and cover again. Continue cooking over low heat, checking every 5 minutes. Avoid turning up the heat too high, which can burn the bottom before the grains soften. Once the rice is just tender, turn off the heat and let it sit covered for another 5–10 minutes to finish steaming.
Can I use frozen shrimp, and do I need to thaw them first?
Frozen shrimp work well here as long as you thaw them properly. Place the frozen shrimp in a bowl of cold water for about 15–20 minutes, changing the water once if needed, until they’re fully thawed. Then drain and pat them very dry before seasoning. Don’t cook shrimp from frozen in this recipe, because they’ll release too much water and won’t sear well, which affects both texture and flavor in the finished dish.
Best & Easy Cajun Shrimp and Rice
Equipment
- large skillet
- fine mesh strainer
Ingredients
- 1 1/2 cups brown rice
- 1 lb large shrimp peeled and deveined
- 3 Tbsps grass-fed butter or ghee divided
- 3 cups chicken bone broth
- fresh cilantro or parsley leaves chopped
Cajun seasoning:
- 1 Tbsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
Instructions
- Gather ingredients and have a large skillet and a fine-mesh strainer ready.
- Place the brown rice in a fine-mesh strainer and rinse under cold running water until it runs clear, then let it drain well.
- Pat the shrimp dry with paper towels to remove excess moisture so they sear properly.
- Whisk together smoked paprika, sea salt, black pepper, garlic powder, onion powder, oregano, basil, thyme, and cayenne in a small bowl to make the Cajun seasoning.
Cook Shrimp:
- Heat the skillet over medium-high heat and melt 2 tablespoons of the butter. Arrange the shrimp in a single layer, sprinkle with half of the Cajun blend, and cook until pink and opaque—about 2 minutes per side. Remove and keep covered while you prepare the rice.
Cook Rice:
- In the same skillet, add the remaining 1 tablespoon of butter and the drained brown rice; stir and toast the rice for about 1 minute to develop flavor.
- Pour in the chicken bone broth, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 22–25 minutes until the rice is tender, stirring occasionally and adding a little extra liquid if it begins to dry out.
- Once the rice is cooked, fold the reserved shrimp and chopped cilantro or parsley into the rice, taste and adjust seasoning if needed, and serve immediately while hot.