By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
412 cal · 20 min
Cajun Shrimp and Rice
Recipe GLPRfe63ab5372995d
A vibrant one-skillet Cajun dish featuring succulent shrimp sautéed with aromatic garlic and warm spices, then combined with fresh tomatoes, scallions, and fluffy white rice. This quick and flavorful meal comes together in under 20 minutes and is finished with fresh parsley and bright lemon wedges.
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Ingredients
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground black pepper to taste
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
1/4 cup water
3 tablespoons chopped fresh parsley
Lemon wedges for serving
Directions
Warm the butter and olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 1 minute until the mixture becomes fragrant. Stir in the Cajun seasoning and add the shrimp.
Cook the shrimp, stirring occasionally, for about 1 minute until they begin to curl and change color. Season the shrimp with salt and pepper to taste.
Add the chopped tomatoes and scallions to the skillet and stir to combine. Cook for about 1 minute.
Add the cooked white rice and water to the skillet, stirring well to combine all ingredients evenly. Continue cooking for about 3 minutes, stirring occasionally, until the rice is heated through and the shrimp are fully opaque throughout, indicating they have reached a safe internal temperature.
Remove from heat and fold in the fresh parsley. Divide the shrimp and rice mixture among four serving bowls and serve immediately with lemon wedges on the side.
Comments
Every ingredient is standard stock at any of the six major chains in Charlotte, with shrimp being a reliable coastal staple in North Carolina. The 20-minute claim requires clarification: if using pre-cooked shrimp and uncooked rice, you're looking at 35 minutes because white rice alone takes 18-20 minutes; if the recipe expects instant rice, it should say so. Cost runs about $3.50 per serving, driven by shrimp at $8-10 per pound and rice being negligible. This dish reheats reasonably well in a skillet and works for a weeknight family meal without fussy technique or constant stirring.
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