Half-Hour Cajun Shrimp and Rice Skillet

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A quick and flavorful one-skillet meal featuring spicy Cajun-seasoned shrimp served over fluffy rice. This American Southern-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 large shrimp, peeled and deveined
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 medium yellow onion
• 1 medium green bell pepper
• 3 garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Dice 1 medium yellow onion and 1 medium green bell pepper into 1/2-inch pieces; mince 3 garlic cloves finely.
2. Step 2: Heat 2 tbsp olive oil over medium-high heat in a large skillet. Add diced onion and bell pepper, sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup long grain white rice, coating the grains in oil and vegetables for 1 minute.
4. Step 4: Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
5. Step 5: Meanwhile, toss 1 lb peeled and deveined shrimp with 2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Step 6: When rice is cooked, nestle the seasoned shrimp over the rice, cover, and cook for 5-6 minutes until shrimp turn pink and opaque.
7. Step 7: Remove from heat, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges to squeeze over the top.