This One-Pot Cajun Shrimp and Rice recipe is spicy, satisfying and perfect for busy weeknights! Ready to eat in just 30 minutes.
You are going to love this hearty, Louisiana-style dish made with succulent shrimp, vegetables and rice. All of the ingredients get cooked together in one pot, which means minimal cleanup is required to prepare this quick, flavor-packed meal.
The recipe begins by sautéing a vegetable medley of chopped onion, celery and bell pepper, also known as “the holy trinity of Cajun cuisine”, which provides the flavor base for the dish. Next, a blend of Cajun spices is added and lightly cooked until fragrant. Rice and a bit of broth are stirred in and left to cook until all the liquid is absorbed. Next, shrimp is added into the pot and allowed to cook for a few minutes until it is pink, curled and opaque. A final squeeze of lemon adds a bit of brightness and helps balance out the heat from the Cajun seasoning.
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- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup white rice
- 2 cups vegetable broth
- 1 pound shrimp, peeled and deveined
- 1 tablespoon lemon juice
- In a medium pot, heat oil and butter over medium heat.
- Add onion, celery and bell pepper. Sauté for 4 - 5 minutes until softened.
- Add garlic, paprika, oregano, thyme, cayenne pepper and crushed red pepper flakes. Cook for another minute until fragrant.
- Stir in rice and broth. Season generously with salt and pepper.
- Increase heat to high and bring mixture to a boil. Reduce heat to low, cover and cook for about 10 minutes or until most of the liquid is absorbed and the rice is almost cooked through.
- Stir in the shrimp. Cover and cook for about 5 minutes until shrimp is pink and opaque. Stir in the lemon juice and serve.
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