Cajun Shrimp and Rice
, Updated Aug 24, 2025
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This Cajun Shrimp Rice recipe is a one-pan wonder packed with bold Creole spices, juicy shrimp, and fluffy rice. Ready in under 40 minutes, it’s the ultimate weeknight dinner with restaurant-worthy flavor.
Cajun shrimp and rice is a delicious, healthy meal that can be made in under 30 minutes. This dish is perfect for those nights when you want something tasty but don’t want to spend hours in the kitchen!
And what’s even better this easy shrimp and rice dish cooks all in a single pot – after all, who wants the hassle of cleaning up multiple pots and pans?
Cajun Shrimp and Rice Ingredients
You will need a large lidded pan for this recipe – I adore this all-in-one pan from Amazon.
- Chorizo or any spicy sausage adds tons of flavor and is the backbone of this recipe. If you want to make this recipe a slimming friendly then choose a lean sausage with under 5% fat
- Shallots or diced onion
- Bell peppers – I used one green and one red
- Garlic and chili
- Cajun Seasoning – I love using this wonderful blend of spices to add yumminess to a variety of dishes!
- Easy cook long grain rice
- Chicken stock
- Raw shrimp – shelled and deveined. If using frozen shrimp you can easily thaw them by soaking in cold water.
- Parsley or oregano for a touch of green!
How To Make One-Pot Shrimp and Rice
- Heat olive oil in a pan and pan fry the chorizo for a couple of minutes or until it releases some of its spicy oil.
- Add the diced shallots, garlic, chili and Cajun Seasoning and stir over medium-low heat for five minutes or until the shallots have softened.
- Stir in the diced peppers and long grain rice, until the rice is coated in the oil and spices. Add hot chicken stock (using a stock cube is fine) and bring to a simmer. Lower the heat, cover and cook for 12 minutes.
- Take the lid off and stir in the shrimp, topping the pan with a little water if it is becoming dry. Add salt and pepper, cover and cook for a further five minutes or until the shrimp have turned pink.
- Check the seasoning and adjust to your taste. Add chopped fresh or dried parsley and serve!
Slimming-Friendly Tweaks
If you are following popular slimming plans like Slimming World, or simply reducing your calorie intake, the follow these tweaks.
- Use a low calorie cooking spray instead of the olive oil.
- Choose a lean sausage instead of the chorizo.
- Replace the rice with easy cook brown rice for extra fibre (you might need to adjust the cooking time).
If you love cooking with Cajun seasoning as much as I do, then make sure to check out these popular recipes!
I hope you love this bold and comforting One-Pot Spiced Shrimp and Rice recuoe as much as my family does! It’s one of those one-pan dinners that always gets empty plates and happy smiles. If you give it a try, let me know in the comments below – I love hearing from you. Don’t forget to snap a photo and tag me on
on @Instagram and TikTok so I can see your creations.
Cajun Shrimp and Rice
Video
Ingredients
- 2 tbsp olive oil or using olive oil spray
- 1 cup (150g) diced chorizo or any spicy sausage
- 4 shallots or 1 yellow onion finely diced
- 2 garlic cloves minced
- 1 red chili finely diced
- 1 tbsp Cajun Seasoning
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 2 cups (360g) easy cook long grain rice
- 3 cups (720ml) chicken stock use a stock cube
- 3 cups (360g) raw shrimp shelled and cleaned
- salt and pepper to taste
- 1 tsp fresh or dried parsley to season
Instructions
- Heat olive oil in a pan and pan fry the chorizo for a couple of minutes or until it releases some of its spicy oil.2 tbsp olive oil, 1 cup (150g) diced chorizo
- Add the diced shallots, garlic, chili and Cajun Seasoning and stir over medium-low heat for five minutes or until the shallots have softened.4 shallots or 1 yellow onion, 2 garlic cloves, 1 red chili, 1 tbsp Cajun Seasoning
- Stir in the diced peppers and long grain rice, until the rice is coated in the oil and spices. Add hot chicken stock (using a stock cube is fine) and bring to a simmer. Lower the heat, cover and cook for 12 minutes.1 red bell pepper, 1 green bell pepper, 2 cups (360g) easy cook long grain rice, 3 cups (720ml) chicken stock
- Take the lid off and stir in the shrimp, topping the pan with a little water if it is becoming dry. Add salt and pepper, cover and cook for a further five minutes or until the shrimp have turned pink.3 cups (360g) raw shrimp
- Check the seasoning and adjust to your taste. Add chopped fresh or dried parsley and serve!salt and pepper, 1 tsp fresh or dried parsley
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Good recipe
Loved it! I don’t eat pork so substituted it for some spicy beef sausage and my parents loved it! I definitely wouldn’t have added any salt cause everything was salty already from the chicken stock and cajun seasoning, other than that great!