Cajun-Spiced Shrimp with Tomato and Bell Pepper Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Spicy Cajun-seasoned shrimp served atop a colorful rice pilaf with diced tomatoes and bell peppers. This latin american-inspired seafood ready in about 35 minutes pairs medium shrimp peeled and deveined, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb medium shrimp peeled and deveined
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 cup, drained diced tomatoes
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 small, finely chopped onion
• 2 cloves minced garlic
• 2 tbsp chopped for garnish fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 small chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent.
2. Step 2: Stir in the rinsed rice, 2 cups chicken broth, 1 cup drained diced tomatoes, 1 diced red bell pepper, and 1 diced yellow bell pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
3. Step 3: While rice cooks, toss 1 lb peeled and deveined shrimp with 2 tbsp Cajun seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until shrimp are opaque and slightly charred.
4. Step 4: Fluff the rice with a fork and plate. Top with the Cajun shrimp and garnish with 2 tbsp chopped fresh parsley. Serve with lemon wedges for squeezing over the top.