Cajun Shrimp and Rice
Cajun Shrimp and Rice are packed with flavor with juicy shrimp, veggies and fluffy rice. A spicy, aromatic one-pot meal that takes less than 30 minutes from stove to table.
All I have to say about Cajun Shrimp and Rice is, it is BIG BIG on flavor. Golden juicy shrimps, perfectly seasoned rice along with colorful peppers, this one pot dinner has exciting flavours. There is no rice dish that I don’t love, and this is no different. Spicy, smokey Cajun seasoning instantly jazzes up the rice, and I have a thing for anything spicy.
Reasons you will make this on rotation
What you need
- Shrimp – Fresh, deveined shrimp is the best. But frozen shrimp is always convenient. Look for medium shrimps as it will be distributed evenly.
- Rice – long grain white rice or basmati rice is what I prefer because it ensure light fluffy grains. You could use short grain rice in a pinch. Brown rice just doesn’t go well in this recipe because of the texture.
- Cajun seasoning – To control the heat and slat, homemade Cajun seasoning is always the best. It is easy to make with basic herbs and spices. However there are good brands available in supermarkets with pretty good flavor.
- Oil – Any neutral oil will do. I do use butter sometimes.
- Onion and garlic – for the base. Finely chopped onion and minced garlic
- Tomatoes – tomatoes adds a beautiful tang and balances the heat from Cajun seasoning. Use tomato paste instead.
- Peppers – blend of colorfully peppers for pop of colour.
- Chicken stock – go for low sodium stock. You can also use water.
How to Make Cajun Shrimp and Rice
Begin with gathering all the ingredients for the recipe. Fresh and frozen shrimp would both work for this recipe. If using Frozen Shrimp, thaw them and remove any extra liquid. Add some Cajun seasoning and let it rest for 10 minutes.
Heat Oil in a pan. Add Shrimp to the hot pan and cook each side for 2-3 minutes. Remove from the pan and set aside.
Add chopped onion and minced garlic to the same pan. Once the onion starts to brown, add tomatoes. Cook further for 5-6 minutes till everything come together. Add chopped bell pepper, soaked rice, and Cajun Spice mix. Add warm stock, cover, and let it cook on low heat.
When rice is cooked 3/4th, add shrimp and let it cook for another 8-10 minutes. Switch off the flame and let it rest for 10 minutes before serving using a fork, gently separate rice grains.
Tips For Making Cajun Shrimp and Rice
- If using Frozen shrimp, thaw it really well and pat it dry to get all the water out.
- Store brought Cajun seasoning has considerably amount of salt. Also chicken stock has salt in it. Add salt accordingly.
- Too small a pan and rice will not get cooked evenly.
- Rice to water ratio is important for fluffy rice grains.
- Addin warm stock to the already toasted rice helps each rice grain to say separate and also reduces the cooking time.
- Don’t rush and let the Cajun Shrimp and rice rest for 10 minutes for the rice grains to settle.
Storing Cajun Shrimp & Rice?
It can easily be refrigerated like any other rice dish. You can divide it into small portions and do the meal prep.
More Flavourful Rice Recipes
Cajun Shrimp and Rice
Ingredients
- 500 grams Medium Shrimp (1 pound) Cleaned and deveined
- 1+1/4 cups Long grain White rice
- 2-3 tablespoon Cajun Spice mix ref note 1
- 2 tablespoon Oil / Butter
- 1 large onion chopped
- 1 tbsp Minced garlic
- 2-3 Medium ripe tomatoes (about 1 cup) ref note 2
- 1 cup bell pepper diced
- 2.5 cups chicken stock
- Salt to taste ref note 3
Instructions
- Pat dry the cleaned shrimp well. Toss with a tablespoon of Cajun seasoning
- Heat 1 tablespoon oil/butter in a pan. Arrange seasoned shrimps in a single layer. Cook on medium-high heat for not more than 2 minutes on each side. Remove from pan and keep aside.
- Add remaining butter and Oil to the same pan. Add chopped onions and minced garlic. Cook until onion is softened.
- Add rice to the pan. Toast rice in low-medium heat for 2 minutes, stirring in between. At the end of this step rice should look slightly toasty.
- Add Chopped red bell pepper, tomato and remaining Cajun seasoning. Give everything a good mix.
- Add warm stock. Check seasoning, and add more salt if required. Cover and cook untill the rice is cooked 3/4th.
- Stir in shrimp. Cover and let it cook another 5-6 minutes on low flame or until the rice is cooked through.
- Let it rest for 10 minutes before opening the lid. Using a fork gently separate the rice grain.
- Garnish with fresh cilantro/parsley.
Video
Notes
- I make my own Cajun seasoning. I have used a little more than 3 tablespoons of Cajun Spice mix. You can adjust the quantity as per your taste.
- You can use fresh ripe tomatoes or canned diced tomatoes in this recipe.
- Store-bought Cajun mix already has salt in it. And also the stock will have some amount of salt. Check the seasoning and add more salt towards the end Â
- The amount of stock varies depending on the rice used. So add more warm stock if it feels the rice is still not done but there is hardly any liquid left in the pan.Â
Easy to make and it was so good!!! Will be making it again.
It was way too spicy for my liking and we only did 2 tablespoons of cajun for the recipe, we didnt have avocado and lemon to have with. My fiance liked it but all he eats is hot stuff with his food.
Hi, Is there anyway you can use minute rice?
I have not tried the recipe with one minute rice
I made this last night, it will go into the menu rotation as we all liked it!! I actually added a little celery too…always trying to get more veg in where I can, lol! I love recipes in a single skillet and this was definitely a very good one!!
Awesome recipe. Made it twice this month already.
My daughter and I are it for 2 days.
Thanks Deen. Glad that you had liked it.
Hi Subhasmita. What side would you pair this with?
I missed the part where you’re supposed to soak the rice and for how long. Maybe that was just assumed. If my rice is covered how do I know when it’s 3/4 done? Mine is cooking right now but I didn’t soak the rice. Hope it turns out ok bec the recipe sounds delicious.
Curious to know how yours turned out! I didn’t soak either as that never crossed my mind but still hoping mine turns out. Much like your review mine is currently on the stove lol!
Very simple to make! Great flavor. A tad too salty for me so I would probably cut back a bit on the cajun seasoning. All over though, very tasty.
Thank you for trying. Yes because Cajun seasoning has already salt in it, while adding extra salt we need to be careful. And also the stock has salt in it.