Q1: Can I use frozen shrimp in this recipe?

Yes, but it’s best to thaw the shrimp first for even cooking. Run them under cold water or thaw overnight in the fridge for best results.

Q2: How spicy is this Cajun Shrimp and Rice Skillet dish?

It has a medium kick thanks to cayenne and red pepper flakes. You can easily adjust the spice level by reducing or omitting those ingredients.

Q3: What type of rice works best?

Long-grain white rice is ideal because it cooks evenly and stays fluffy. You can substitute with brown rice, but increase the cooking time and liquid slightly.

Cajun Shrimp and Rice Skillet

Name: Cajun Shrimp and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/3 cups uncooked long grain white rice; 2 2/3 cups chicken broth; 1 pound large or jumbo shrimp – peeled and de-veined; 4 tablespoons butter – melted, divided; 1 teaspoon minced garlic; 1 1/2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon cracked black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano (or Italian herb blend); 1/2 teaspoon cayenne pepper; 1/4 teaspoon crushed red pepper flakes

Description

This Cajun Shrimp and Rice Skillet is a flavorful, quick, and beginner-friendly recipe perfect for a healthy weeknight dinner in just 30 minutes.

Ingredients

Scale

1 1/3 cups uncooked long grain white rice
2 2/3 cups chicken broth
1 pound large or jumbo shrimp – peeled and de-veined
4 tablespoons butter – melted, divided
1 teaspoon minced garlic
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cracked black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano (or Italian herb blend)
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes

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Instructions

Whisk together all Cajun seasoning ingredients in a small bowl and set aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add garlic, half of the Cajun seasoning, and rice. Stir to coat rice evenly.
Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally.
While the rice cooks, mix the remaining 2 tablespoons melted butter with the rest of the Cajun seasoning. Toss shrimp in this mixture until well coated.
After 15 minutes, stir shrimp into the rice. Cover again and cook for an additional 5–7 minutes, until shrimp are pink and opaque.
Remove from heat, garnish with chopped parsley if desired, and serve hot.

Notes

To achieve browned shrimp, sauté them separately before adding to the rice.
Reduce cayenne and red pepper flakes for a milder flavor.
Use thawed shrimp for best texture and even cooking.
Store leftovers in the fridge for up to 3 days and reheat with a splash of broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 453 kcal
Sugar: 1 g
Sodium: 2174 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 1 g
Protein: 29 g
Cholesterol: 286 mg