Cajun Shrimp and Rice Skillet with Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 1/2 tablespoons Cajun seasoning, divided
• 1/4 teaspoon cayenne pepper (more to taste)
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice, rinsed and drained
• 3 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes with juices
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons sliced green onions

Do This

• 1. Toss shrimp with 1 1/2 tablespoons Cajun seasoning, cayenne, and 1 tablespoon olive oil; set aside. Chop all vegetables.
• 2. In a large deep skillet, melt 1 tablespoon butter over medium-high heat. Sear shrimp 1–2 minutes per side until just turning opaque. Transfer to a plate.
• 3. In the same skillet, add remaining 1 tablespoon butter and 1 tablespoon olive oil. Sauté onion, bell peppers, and celery 5–6 minutes until softened. Add garlic and remaining 1 tablespoon Cajun seasoning; cook 30 seconds.
• 4. Stir in rinsed rice and toast 1–2 minutes. Add broth, diced tomatoes, bay leaf, salt, and black pepper. Bring to a boil.
• 5. Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and most liquid is absorbed. If needed, cook uncovered a few extra minutes to evaporate excess liquid.
• 6. Nestle shrimp and any juices into the rice. Dot with remaining 1 tablespoon butter and an extra pinch of cayenne if desired. Cover and cook 3–4 minutes on low until shrimp are cooked through. Finish with lemon juice, parsley, and green onions. Serve hot.

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Why You’ll Love This Recipe

• One-skillet meal with bold Cajun flavor and very little cleanup.
• Juicy, plump shrimp, tender rice, and colorful veggies all in one hearty dish.
• Easy to customize the heat level, from mild to fiery.
• Perfect for weeknights but impressive enough for guests.

Grocery List

• Produce: 1 medium yellow onion, 1 small red bell pepper, 1 small green bell pepper, 2 ribs celery, 3 cloves garlic, 1 lemon, fresh parsley, green onions.
• Dairy: Unsalted butter.
• Pantry: Large shrimp (fresh or frozen), Cajun seasoning, cayenne pepper, long-grain white rice, low-sodium chicken broth, 1 (14.5-ounce) can diced tomatoes, olive oil, bay leaf (optional), kosher salt, black pepper.

Full Ingredients

For the Cajun shrimp

• 1 1/2 pounds large shrimp (16–20 count), peeled and deveined (tails on or off)
• 1 1/2 tablespoons Cajun seasoning
• 1/4 teaspoon cayenne pepper (use up to 1/2 teaspoon for extra heat)
• 1 tablespoon olive oil

For the rice and vegetables

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 small red bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice, rinsed under cold water and drained
• 3 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes with their juices
• 1 tablespoon Cajun seasoning
• 1 bay leaf (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

To finish and garnish

• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice (about 1/2 lemon), plus lemon wedges for serving (optional)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons thinly sliced green onions
• Extra pinch of cayenne or Cajun seasoning, to taste (optional)

Step-by-Step Instructions

Step 1: Prep the shrimp and vegetables

Peel and devein the shrimp if they are not already cleaned, leaving tails on for a more rustic presentation or removing them for easier eating. Pat the shrimp dry thoroughly with paper towels; dry shrimp sear better and stay juicier.

In a medium bowl, combine the shrimp, 1 1/2 tablespoons Cajun seasoning, cayenne pepper, and 1 tablespoon olive oil. Toss until the shrimp are evenly coated. Set aside while you prepare the vegetables; this brief rest lets the spices cling to the shrimp.

Dice the onion, red bell pepper, green bell pepper, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the rice under cold water until the water runs mostly clear, then drain well; this helps prevent the rice from becoming gummy.

Step 2: Sear the Cajun shrimp

Heat a large, heavy skillet (ideally 12-inch cast iron or stainless steel) over medium-high heat. Add 1 tablespoon of the unsalted butter. When the butter is melted and just starting to foam, add the seasoned shrimp in a single layer. Work in two batches if your pan is crowded; you want the shrimp to sear, not steam.

Cook the shrimp for 1–2 minutes on the first side, until you see a golden edge and the underside looks opaque. Flip and cook for another 1–2 minutes, just until the shrimp are mostly opaque but not fully cooked through; they will finish cooking later with the rice. Transfer the shrimp and any flavorful juices to a plate and set aside.

Step 3: Sauté the Cajun “trinity” and aromatics

Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon unsalted butter and 1 tablespoon olive oil. Once the butter has melted, stir in the diced onion, red and green bell peppers, and celery. Scrape up any browned bits left from the shrimp; those add great flavor.

Cook, stirring often, for 5–6 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and 1 tablespoon Cajun seasoning. Stir constantly for about 30 seconds, just until fragrant; do not let the garlic brown, or it will taste bitter.

Step 4: Toast the rice and build the base

Add the rinsed and drained rice to the skillet. Stir well to coat the grains in the buttery, spicy vegetable mixture. Toast the rice for 1–2 minutes, stirring frequently, until many of the grains look slightly translucent at the edges. This step deepens the flavor and helps the rice stay pleasantly separate.

Pour in the chicken broth and the entire can of diced tomatoes with their juices. Add the bay leaf (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine, ensuring no rice is stuck to the bottom of the pan. Increase the heat to medium-high and bring the mixture to a lively simmer.

Step 5: Simmer the rice until tender

Once the liquid is simmering, reduce the heat to low and cover the skillet tightly with a lid. Let the rice cook undisturbed for 18–20 minutes. Try not to lift the lid during this time; keeping the steam trapped is key to evenly cooked rice.

After 18 minutes, quickly peek under the lid. The rice should be tender and most of the liquid absorbed. If the rice is still a bit firm and there is a lot of liquid, cover and cook for another 3–5 minutes. If the rice is tender but there is a thin layer of liquid on top, remove the lid and let it simmer on low for a few minutes to evaporate excess moisture.

Step 6: Add the shrimp and buttery cayenne finish

When the rice is just cooked, remove and discard the bay leaf. Nestle the partially cooked shrimp and any accumulated juices into the hot rice, spacing them evenly across the skillet. Dot the top with the remaining 1 tablespoon unsalted butter.

If you like extra heat, sprinkle on a small pinch of cayenne or additional Cajun seasoning. Cover the skillet again and cook over low heat for 3–4 minutes, just until the shrimp are fully opaque and firm and the butter has melted into the rice, giving it a rich, silky sheen.

Step 7: Brighten, garnish, and serve

Turn off the heat. Drizzle the lemon juice over the skillet and gently fluff the rice with a fork, folding the shrimp and vegetables through so everything is evenly distributed but the grains stay light and separate.

Sprinkle the chopped parsley and sliced green onions over the top for a fresh, vibrant finish. Taste and adjust seasoning with a little more salt, black pepper, or cayenne if needed. Serve the Cajun shrimp and rice hot, straight from the skillet, with lemon wedges on the side for squeezing over each serving.

Pro Tips

• Do not overcook the shrimp. Shrimp turn rubbery quickly. Sear them just until they start to turn opaque in Step 2, then finish them gently on low heat with the rice.
• Use long-grain white rice for the best texture. Other rice types hold more or less liquid and may turn mushy or undercooked. If you swap in brown rice, increase the simmer time and liquid.
• Adjust the heat level easily. Use a mild Cajun seasoning and just 1/4 teaspoon cayenne for gentle heat. For spicier results, use a hot Cajun blend and increase cayenne to 1/2 teaspoon or more to taste.
• Watch the liquid toward the end of cooking. If the rice looks dry before it is tender, stir in 1/4 cup hot broth or water, cover, and cook a bit longer. If it is too wet when tender, cook uncovered for a few minutes.
• Homemade Cajun seasoning option. If you prefer to make your own, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4–1/2 teaspoon cayenne. Use as directed.

Variations

• Shrimp and sausage skillet: Add 6–8 ounces sliced andouille sausage in Step 2, browning it after searing the shrimp. Leave the sausage in the pan while you cook the vegetables for extra smoky flavor.
• Extra-vegetable version: Stir in 1 cup frozen peas or corn during the last 5 minutes of rice cooking, or fold in a few handfuls of baby spinach when you add the shrimp.
• Creamy Cajun twist: For a richer dish, stir in 1/4 to 1/3 cup heavy cream when the rice is done simmering, just before adding the shrimp back to the pan.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of chicken broth or water to loosen the rice, stirring occasionally until hot. You can also reheat individual portions in the microwave, covered, at 50–70 percent power to help keep the shrimp tender. For longer storage, freeze in airtight containers or freezer bags for up to 2 months; thaw overnight in the refrigerator before reheating. For meal prep, you can chop all vegetables and mix your Cajun seasoning in advance. You can also peel and season the shrimp up to 1 day ahead; keep them covered and refrigerated until ready to cook.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 620 calories; 38 g protein; 64 g carbohydrates; 22 g fat; 9 g saturated fat; 2.5 g fiber; 1,150 mg sodium (will vary based on broth and Cajun seasoning used). These numbers are estimates and should be used as a general guide only.