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Best & Easy Cajun Shrimp and Rice

A quick and flavorful one-pan meal featuring tender, spice-kissed shrimp and nutty brown rice cooked in savory bone broth. This easy Cajun shrimp and rice recipe is great for weeknight dinners and comes together with a homemade Cajun seasoning blend.
Pin for Later Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings

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.