Smoky Cajun Shrimp and Rice Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A bold Cajun-spiced shrimp and rice skillet dish with smoky paprika and a medley of peppers, perfect for a quick and flavorful weeknight meal. This southern american-inspired seafood ready in about 35 minutes pairs medium shrimp, peeled and deveined, long grain white rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 1 cup long grain white rice
• 3 tbsp olive oil
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 5 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup long grain white rice to the skillet and stir to coat the rice with the spices and vegetables.
4. Step 4: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until the rice is tender and liquid absorbed.
5. Step 5: While rice cooks, heat the remaining 1 tbsp olive oil in a separate pan over medium-high heat. Add 1 lb peeled and deveined medium shrimp and cook for 2 minutes per side until pink and firm.
6. Step 6: Remove rice from heat, gently fold in the cooked shrimp, and 2 tbsp chopped fresh parsley.
7. Step 7: Serve hot with lemon wedges on the side to squeeze over the dish for brightness.