Pappadeaux-Inspired Cajun Shrimp and Rice Bowl

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A festive and hearty shrimp bowl with bold Cajun spices and fluffy rice, drawing inspiration from a scratch seafood kitchen. This American Cajun-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, cajun seasoning, long grain white rice 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, peeled and deveined shrimp
• 2 tbsp cajun seasoning
• 1 cup, uncooked long grain white rice
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 medium, diced yellow bell pepper
• 1 medium, diced green bell pepper
• 1 small, diced onion
• 3, minced garlic cloves
• 2 stalks, chopped green onions
• for serving lemon wedges
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Rinse 1 cup uncooked long grain white rice under cold water until clear. In a medium pot, bring 2 cups chicken broth to a boil, add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
2. Step 2: While rice cooks, toss 1 lb peeled and deveined shrimp with 2 tbsp Cajun seasoning until evenly coated.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
5. Step 5: In the same skillet, add 1 diced small onion, 1 diced yellow bell pepper, and 1 diced green bell pepper. Sauté over medium heat for 5 minutes until vegetables are softened and edges begin to caramelize.
6. Step 6: Return shrimp to the skillet with vegetables, stir to combine and heat through for 1 minute. Season with salt and black pepper to taste.
7. Step 7: Serve the shrimp and vegetable mixture over the cooked rice, garnish with 2 chopped green onions and lemon wedges on the side.