Shrimp Dirty Rice Skillet
Intro
Dirty rice is a classic Cajun comfort dish, traditionally made with rice, meat, and bold spices. This Shrimp Dirty Rice Skillet is a lighter seafood twist that’s just as hearty and flavorful. Juicy shrimp are cooked with Cajun-seasoned rice, peppers, onions, celery, and garlic for that signature “holy trinity” of Creole cooking. Everything comes together in one skillet, making it easy, quick, and perfect for a weeknight dinner that still feels special.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
1 lb (450g) medium shrimp, peeled & deveined
2 tbsp olive oil or butter (divided)
1 cup long-grain white rice (uncooked)
2 ¼ cups chicken broth (or seafood stock)
1 small onion, finely diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tbsp Cajun seasoning (plus extra for shrimp)
½ tsp smoked paprika
½ tsp thyme (dried or fresh)
Salt & black pepper, to taste
2 green onions, sliced (for garnish)
2 tbsp fresh parsley, chopped (for garnish)
Optional: a splash of hot sauce for serving
Instructions
Season & Cook the Shrimp:
Pat shrimp dry and season lightly with Cajun seasoning.
Heat 1 tbsp oil in a large skillet over medium heat.
Sear shrimp for 2 minutes per side until just cooked through. Remove and set aside.
Cook the Vegetables:
In the same skillet, add remaining oil.
Sauté onion, bell pepper, and celery for 4–5 minutes until softened.
Stir in garlic and cook 1 more minute.
Toast the Rice:
Add uncooked rice to the skillet. Stir to coat in oil and vegetables for about 2 minutes.
Simmer the Rice:
Stir in chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer for 18 minutes, until rice is tender and liquid is absorbed.
Finish with Shrimp:
Fluff rice with a fork.
Stir shrimp back into the skillet and cook for 2 minutes to warm through.
Serve:
Garnish with green onions, parsley, and a dash of hot sauce if desired.
Serve hot straight from the skillet.
Tips & Variations
For extra depth, add cooked sausage (like andouille) with the vegetables.
If you like heat, use Cajun hot sauce or extra cayenne.
Swap shrimp for chicken, crawfish, or a mix of proteins.
Leftovers keep well in the fridge for 2–3 days; reheat in a skillet with a splash of broth.