Stir-Fried Cajun-Spiced Shrimp with Bell Peppers and Rice

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant stir-fry featuring succulent shrimp tossed in Cajun spices with crisp bell peppers, served over fluffy white rice. This Latin American-inspired seafood recipe, ready in about 25 minutes, pairs raw shrimp, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 raw shrimp
• 2 tsp Cajun seasoning
• 2 tbsp olive oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 1 small, sliced yellow onion
• 2 cloves, minced garlic cloves
• 3 cups cooked white rice
• 2 tbsp, chopped fresh parsley
• 4 lemon wedges

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb peeled and deveined raw shrimp with 2 tsp Cajun seasoning until evenly coated. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 small sliced yellow onion and 2 minced garlic cloves, stir-frying for 2 minutes until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper to the skillet, stir-frying for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Push vegetables to the side, add seasoned shrimp to the center of the skillet, cooking for 2-3 minutes per side until pink and opaque.
5. Step 5: Combine shrimp and vegetables, stir to mix well. Serve over 3 cups cooked white rice, garnished with 2 tbsp chopped fresh parsley and 4 lemon wedges for squeezing.