Go Back
Quick Spicy Cajun Shrimp and Rice Bowl Recipe

Spicy Cajun Shrimp & Rice Bowl

There's something so comforting about a well-made bowl of shrimp and rice. It reminds me of cozy dinners spent with family, where laughter fills the air and the flavors dance on your palate. Today, I'm excited to share with you my Spicy Cajun Shrimp & Rice Bowl recipe, which is both easy and quick to whip up. You’ll love how this dish brings a little taste of Louisiana to your kitchen!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
For the Rice
  • 1 cup long-grain rice classic base for this dish
  • 2 cups chicken broth adds richness to the rice
  • 1 medium bell pepper diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounces, drained
  • 1 cup corn fresh, frozen, or canned
For Serving
  • to taste salt always adjust to your liking
  • to taste pepper always adjust to your liking
  • 1 bunch fresh parsley chopped, for garnish
  • as needed lemon wedges for serving

Equipment

  • Large skillet
  • Large bowl
  • Lid

Method
 

  1. Step 1: In a bowl, toss the shrimp with Cajun seasoning until evenly coated. Set aside.
  2. Step 2: In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, and sauté until softened, about 5 minutes.
  3. Step 3: Add the garlic and cook for an additional minute until fragrant.
  4. Step 4: Stir in the rice, cooking for 2 minutes to lightly toast it.
  5. Step 5: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
  6. Step 6: After 15 minutes, stir in the diced tomatoes and corn. Place the seasoned shrimp on top, cover, and cook for an additional 5-7 minutes, or until the shrimp are opaque and cooked through.
  7. Step 7: Season with salt and pepper to taste. Remove from heat and let sit for a few minutes.
  8. Step 8: Serve the shrimp and rice in bowls, garnished with fresh parsley and lemon wedges.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove. Just add a splash of water or broth to loosen things up if it gets a bit dry.