Texan-Inspired Cajun Shrimp and Rice Skillet

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A one-pan Cajun shrimp and rice dish with bold spices and tender shrimp, inspired by the flavors of Texas and the Gulf Coast. This American-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, olive oil, yellow onion 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 large shrimp
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced bell pepper
• 1, diced celery stalk
• 3 cloves, minced garlic cloves
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion, 1 medium diced bell pepper, and 1 diced celery stalk. Sauté for 5 minutes until vegetables soften and become fragrant.
2. Step 2: Stir in 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup long grain white rice and toast it in the skillet for 2 minutes, stirring frequently.
3. Step 3: Pour in 2 cups chicken broth, sprinkle 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
4. Step 4: Meanwhile, season 1 lb peeled and deveined large shrimp with a pinch of salt and pepper. In a separate pan, quickly sauté the shrimp over medium-high heat for 2-3 minutes per side until pink and opaque.
5. Step 5: Gently fold the cooked shrimp into the rice mixture. Sprinkle 2 tbsp chopped fresh parsley over the top and serve immediately with lemon wedges on the side for squeezing.