Description
This Creamy Cajun Shrimp Rice is a flavor-packed one-pan dinner that combines succulent shrimp, perfectly cooked rice, and a rich, spiced cream sauce with just the right amount of Louisiana heat. Ready in 30 minutes, it’s perfect for busy weeknights or impressive enough for entertaining.
Ingredients
Scale
For the Shrimp:
- 1 ½ pounds large shrimp, peeled and deveined (16-20 count)
- 2 tablespoons Cajun seasoning, divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Rice:
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 ½ cups long-grain white rice
- 2 ½ cups chicken or seafood stock
- 1 cup heavy cream
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon cayenne pepper (optional, for extra heat)
For Garnish:
- Fresh parsley, chopped
- Green onions, sliced
- Lemon wedges
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with 1 tablespoon of Cajun seasoning and black pepper until evenly coated. Set aside while you prepare the rice base.
- Sear the shrimp: Heat olive oil in a large, deep skillet over medium-high heat. Once shimmering, add the seasoned shrimp in a single layer. Cook for 2 minutes per side until they just turn pink and start to curl (they don’t need to be fully cooked). Transfer shrimp to a plate and set aside.
- Build the flavor base: In the same skillet, reduce heat to medium and add butter. Once melted, add diced onion and bell peppers. Sauté for 4-5 minutes until vegetables are softened and onions are translucent.
- Add aromatics: Stir in minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
- Toast the rice: Add the rice to the skillet, stirring to coat each grain with the butter and vegetable mixture. Toast for 1-2 minutes, stirring frequently, until rice becomes slightly translucent at the edges.
- Add liquids and seasonings: Pour in the chicken stock and heavy cream. Stir in the remaining 1 tablespoon Cajun seasoning, paprika, thyme, salt, and cayenne pepper (if using). Bring to a boil, then immediately reduce heat to low.
- Simmer the rice: Cover the skillet with a tight-fitting lid and simmer for 15-18 minutes without lifting the lid, until rice is tender and has absorbed most of the liquid. If rice seems too thick, add a splash of stock or cream.
- Return the shrimp: Once rice is cooked, nestle the partially cooked shrimp into the rice, cover, and cook for an additional 2-3 minutes until shrimp are fully cooked through (opaque and pink).
- Final touches: Remove from heat and let stand covered for 2-3 minutes. Fluff the rice gently with a fork, mixing in the shrimp throughout.
- Serve: Garnish generously with fresh chopped parsley and sliced green onions. Serve with lemon wedges on the side for brightness.
Notes
- Shrimp sizing: Larger shrimp work best for this recipe as they won’t overcook during the final simmer with the rice.
- Rice texture: Don’t lift the lid while rice is cooking – this releases steam and can result in unevenly cooked rice.
- Spice level: Start with less Cajun seasoning and cayenne if you’re sensitive to heat. You can always add more at the table.
- Dairy-free option: Substitute coconut cream for heavy cream for a delicious dairy-free version with subtle tropical notes.
- Make it healthier: Use brown rice (adjust cooking time to 40-45 minutes) and substitute half-and-half for heavy cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun/Creole, American
Nutrition
- Serving Size: 1 ¼ cups (approximately ¼ of recipe)
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 310mg