This Cajun Shrimp with Rice is a great weeknight meal. It comes together quickly, is really tasty, and is nice and healthy. Also,you’ll find a great recipe for a homemade Cajun Spice Blend.
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Impressive and easy to make
It’s even nice enough to serve to guests.
I think I’ll serve this at the next family dinner we have at my house.
It easily doubles (or quadruples). I’ll serve it with extra plain rice on the side for the moms who don’t care for too much spice. (Mix the plain into the Cajun spiced rice, and you’ll get a milder dish.)
Part of what makes this dish so quick is the precooked rice. When I make rice, I like to make a big batch. It keeps well for leftovers. I love to have some with veggies for lunch. And, it makes a super simple and pretty healthy little sweet dessert with a sprinkle of sugar and a small pat of butter.
So, there’s often a bit of rice in the fridge. I also make the batch of rice with half brown rice and half white rice. The husband doesn’t mind it that way, but if I serve all brown rice, he notices!
You can make up this Cajun spice mix, or use a bottle of Cajun spices if you already have one in your cupboard. Just be sure to taste the dish for salt, as the amount of salt will vary based on your spice mix.
If you mix up this recipe, there’ll be more mix than you need for this recipe, but it’s got great flavor, so use it as a steak rub or a flavoring for mashed potatoes, or anything else you want a little Cajun kick in.
You can use the leftover spice mix in Blackened Shrimp Pasta or Cajun Seafood Chowder.
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Cajun Shrimp with Rice Recipe
Cajun Shrimp with Rice
Ingredients
Spice mix:
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon cayenne pepper
- ¾ teaspoon dried oregano leaves
- ¾ teaspoon dried ground thyme
Shrimp and rice:
- 1 teaspoon olive oil
- 1 medium zucchini chopped in ½-inch chunks
- 1 tablespoon butter
- 4 green onions chopped
- 2 garlic cloves finely chopped
- 2 teaspoons Cajun seasoning
- 2 cups cooked rice
- 1/2 pound cooked jumbo shrimp 25-21 per pound
- 1 tablespoon finely chopped fresh parsley
Instructions
Mix spices together
- Mix all spice blend ingredients together, and set aside. Store in a jar with a tight-fitting lid.2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon garlic powder, ¾ teaspoon black pepper, ¾ teaspoon onion powder, ¾ teaspoon cayenne pepper, ¾ teaspoon dried oregano leaves, ¾ teaspoon dried ground thyme
Shrimp and rice:
- Heat oil in a large nonstick skillet over medium-high heat. Once oil is hot, add chopped zucchini and sauté until lightly browned, about 5-7 minutes. Add butter to skillet, and let it melt. Add green onions and garlic, and continue to cook until garlic is fragrant, about 30 seconds. Stir in 2 teaspoons of the Cajun seasonings.1 teaspoon olive oil, 1 medium zucchini chopped in ½-inch chunks, 1 tablespoon butter, 4 green onions chopped, 2 garlic cloves finely chopped, 2 teaspoons Cajun seasoning
- Stir in cooked rice, parsley, and shrimp. Cover and cook until thoroughly heated, about 3-5 minutes. Serve hot and enjoy!2 cups cooked rice, 1/2 pound cooked jumbo shrimp, 1 tablespoon finely chopped fresh parsley
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Love this quick and easy recipe so much I liked you on Facebook. Thanks for visiting me, as well!
I could eat this cajun shrimp ALL day long 🙂
Wow, this is easy and it does sound delicious – I love the mix of spices and how healthful the recipe is. Thanks so much for sharing with Made with Love Mondays and feel free to add others!
My step father was from New Orleans and I grew up eating Cajun. This brings back memories… looks delicious!
substitute basil for the oregano…now you have paul prudhomme’s recipe!! (K-Pauls in New Orleans)
Though I’d guess that Prudhomme would probably have put a stick of butter in with the shrimp. LOL!
This looks really good Deb. We make larger batches of rice too. Especially with brown rice, it is just so much easier to do it that way. I pinned this for later to try. Can’t wait.
I love this recipe and you are a master Cajun chef. Let the good times roll!
A delicious Mardi Gras recipe!
This sounds just great, love rice with a little kick!
I never made cajun shrimps but your recipe looks very tempting!
This is still a winner of a recipe, love all the flavors and it’s so easy!
Hey friend! I’m probably totally missing it in the recipe but how much shrimp do you use and what size?
Julie, no you didn’t miss it. It wasn’t there! Wow! Thanks for catching that for me and letting me know. I’ve updated the recipe card now. For 2 servings, I like to make 1/2 pound shrimp. This dish was so quick and easy because I made it with cooked shrimp. So, make it with 1/2 pound shell removed 21-25 per pound jumbo shrimp. Really, if you can’t find jumbo shrimp, large or medium shrimp will also work, and shell and tail on or off will work as well. Again, thanks for the heads up!