Easy Cajun Shrimp & Rice

This easy Cajun shrimp and rice recipe brings bold and smoky flavors to a weeknight dinner that feels special without being complicated. The combination of tender brown rice and perfectly spiced shrimp makes for a comforting and satisfying meal that your whole family will enjoy.

I first made this recipe on a busy weeknight when I needed something fast but flavorful. Now it’s one of my go-to meals when I want something quick that feels like a treat.

Ingredients

• Brown rice: 1 1/2 cups, provides a hearty, nutty base that holds up well to the spices, rinse well to remove excess starch
• Large shrimp: 1 pound peeled and deveined, use fresh or thawed frozen for the best texture, pat dry to ensure a good sear
• Grass-fed butter or ghee: 3 tablespoons divided, adds richness and helps the spices bloom, ghee works great if you want a deeper flavor and higher smoke point
• Chicken bone broth: 3 cups, richly flavored liquid to cook the rice and infuse it with savory depth
• Fresh cilantro or parsley leaves: chopped, brightens the finished dish with fresh herbal notes
• Cajun seasoning blend: see seasoning components
• Smoked paprika: 1 tablespoon, adds smoky warmth, Spanish paprika is ideal for authenticity
• Fine sea salt: 1 teaspoon, enhances all flavors without being harsh
• Ground black pepper: 1/2 teaspoon, adds mild heat and complexity
• Garlic powder: 1 teaspoon, brings umami and savory depth
• Onion powder: 1 teaspoon, complements the garlic with mellow sweetness
• Dried oregano: 1 teaspoon, lends a subtle earthy note
• Dried basil: 1 teaspoon, balances the herbs with gentle floral tones
• Dried thyme: 1 teaspoon, adds aromatic woodsy flavor
• Cayenne pepper: 1/2 teaspoon, delivers the signature kick with controlled heat

Step-by-Step Instructions

Rinse the Brown Rice:

Rinse the rice under cold water using a fine mesh strainer for about one minute or until the water runs clear. This removes excess surface starch to prevent the rice from becoming gummy. Let it drain well so it won’t clump while cooking.

Pat the Shrimp Dry:

Using paper towels, gently pat the raw shrimp dry. This is key to getting a nice sear and prevents the shrimp from steaming instead of browning.

Whisk the Cajun Seasoning:

In a small bowl, whisk together smoked paprika, salt, black pepper, garlic powder, onion powder, oregano, basil, thyme, and cayenne pepper until evenly combined.

Melt Butter and Cook Shrimp:

Preheat a large skillet over medium-high heat. Melt 2 tablespoons of butter and then add the shrimp in a single layer. Sprinkle with half the Cajun seasoning blend. Cook for about 2 minutes on each side until shrimp turn pink and opaque. Remove shrimp and keep covered to stay warm.

Toast Rice with Butter and Seasoning:

In the same skillet, add the remaining tablespoon of butter and the rinsed brown rice. Sprinkle with the remaining Cajun seasoning. Toast the rice for approximately one minute, stirring frequently to coat each grain with butter and spice. This enhances the flavor before cooking.

Add Broth and Cook Rice:

Pour in the chicken bone broth and bring the mixture to a boil. Immediately reduce the heat to low and cover the skillet. Cook the rice gently for 22 to 25 minutes until tender. Stir occasionally and if the rice seems dry before fully cooked, add a splash more broth or water.

Stir in Shrimp and Herbs:

Once the rice is tender, gently fold the cooked shrimp back into the pan along with the chopped cilantro or parsley. Let everything warm through for a minute. Serve immediately while hot.

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My favorite ingredient has to be the smoked paprika because it transforms simple ingredients into something smoky and complex without overpowering the dish. One family dinner, a storm knocked out power so I cooked this on a gas stove. That smoky aroma filled the kitchen and still reminds me of cozy evenings together.

Storage Tips

Refrigerate leftovers in an airtight container and consume within 3 to 4 days. Reheat gently on the stove or in a microwave with a splash of broth to keep the rice from drying out. This dish also freezes well. Thaw overnight in the fridge before reheating for best texture.

Ingredient Substitutions

You can swap brown rice for white rice if you prefer shorter cooking time but keep in mind the flavor and fiber content will be different. Use vegetable broth instead of chicken bone broth to make this vegetarian friendly. If you want to avoid butter, olive oil or avocado oil are good replacements for sautéing.

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Serving Suggestions

Serve this Cajun shrimp and rice with a simple green salad tossed in lemon vinaigrette or steamed green beans for a complete meal. A wedge of lime on the side brightens the bold spices nicely. For a little extra indulgence, spoon a dollop of cooling sour cream or Greek yogurt on top.

Recipe FAQs

→ What type of rice works best for this dish?

Brown rice is ideal here because its nutty flavor complements the smoky Cajun spices well, while offering a hearty texture.

→ How do you prepare the shrimp for cooking?

Ensure the shrimp are peeled, deveined, and patted dry to get a good sear and prevent steaming during cooking.

→ Can I adjust the spice level in this dish?

Yes, you can reduce or omit cayenne pepper to lower heat or add extra smoked paprika for milder smokiness.

→ What is the purpose of toasting the rice before simmering?

Toasting the rice briefly in butter deepens its flavor and helps maintain a firm texture after cooking.

→ Why use chicken bone broth instead of water?

Bone broth adds savory richness and depth that water lacks, enriching the rice's natural flavor.