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Homemade Cajun Shrimp and Rice Bowls recipe photo

Cajun Shrimp and Rice Bowls

These Cajun Shrimp and Rice Bowls are bold, flavorful, and quick to make! Perfectly seasoned shrimp paired with fluffy rice and fresh veggies for an easy weeknight meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Cajun
Keyword: Easy, One-Pan, Quick, Seafood, Spicy
Servings: 4 servings

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes halved
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

Directions: Cajun Shrimp and Rice Bowls

  • Start by rinsing 1 cup of long-grain rice under cold water until the water runs clear. In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until all liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
  • While the rice cooks, dice the bell pepper and onion. Halve the cherry tomatoes and mince the garlic cloves. Set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened and fragrant, about 5 minutes. Add the minced garlic and cook for another 30 seconds until aromatic.
  • Add the peeled and deveined shrimp to the skillet with the veggies. Sprinkle 1 tablespoon of Cajun seasoning evenly over the shrimp. Stir well to coat everything in the seasoning. Cook for 2-3 minutes on each side, until the shrimp turn pink and are cooked through.
  • Stir in the halved cherry tomatoes and cook for an additional 2 minutes just until they begin to soften. Taste and season with salt and pepper as needed.
  • Spoon a generous serving of fluffy rice into each bowl. Top with the Cajun shrimp and sautéed vegetables. Garnish with freshly chopped parsley for a pop of color and freshness.

Equipment

  • Large Skillet or Sauté Pan
  • Medium pot with lid
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or spatula
  • Measuring cups and spoons

Notes

  • Use vegetable broth instead of chicken broth for a vegetarian or vegan version.
  • Adjust the Cajun seasoning to control the spice level to your liking.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain shrimp texture.
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