Creamy Cajun Shrimp and Rice Skillet

Tender rice, juicy shrimp and a smooth, creamy Cajun-spiced sauce come together in one skillet in this comforting weeknight dinner. The shrimp are seared first for flavor, then set aside while the rice cooks in the same pan, so they stay plump and juicy instead of turning rubbery.

The finished dish is creamy rice with distinct, tender grains coated in sauce, with plenty of shrimp folded through. It's not soupy, and it's not a mushy risotto.

Why You'll Love This Recipe

• One skillet. The shrimp, vegetables, rice and sauce all cook in the same pan.
• Juicy shrimp. They cook for just a couple of minutes, wait on the side and go back in at the end.
• Properly cooked rice. Regular long-grain white rice simmers covered in broth, so the grains cook through evenly.
• Creamy, not heavy. A modest amount of heavy cream turns the rice silky.
• Flavor you can control. Clear guidance on salt and heat, so you can make it mild for kids or spicy for grown-ups.

Ingredients and Notes

Exact amounts are in the ingredient list above. A few notes:

Large shrimp (26/30 count). The count means 26 to 30 shrimp per pound. The 1 pound in this recipe is the weight after peeling. If you buy shell-on shrimp, buy about 1¼ pounds and peel, devein and remove the tails yourself. Raw shrimp only; precooked shrimp toughens when heated again. If your shrimp are frozen, thaw them in the refrigerator overnight, or seal them in a bag and submerge it in cold water.

Cajun seasoning that contains salt. Most standard Cajun seasonings do, and in this recipe the seasoning is the main source of salt. That's why there's no added salt. Blends vary a lot, so check the label:

• If salt is listed first, the blend is saltier. Use 2 teaspoons in total: ½ teaspoon on the shrimp and 1½ teaspoons in the rice.
• If your blend is salt-free, use the full tablespoon and add ½ teaspoon of fine salt with the rice. Taste at the end and add more only if needed.

Unsalted butter. One tablespoon sears the shrimp and the rest softens the vegetables and flavors the rice. Sear over medium heat, not high, so the butter browns lightly instead of burning. Unsalted butter keeps the salt under your control.

Onion, red bell pepper and garlic. Chop the onion and pepper finely, about ¼ inch, so they melt into the rice.

Long-grain white rice. Use regular, uncooked long-grain white rice. Rinse it in a fine-mesh strainer until the water runs mostly clear; this removes surface starch so the grains stay separate. Don't swap in instant, parboiled or brown rice, which each need a different amount of liquid and time (see the FAQ).

Low-sodium chicken broth. It cooks the rice and adds flavor without piling on salt. Regular broth plus a salted Cajun seasoning can make the dish too salty.

Heavy cream. Heavy cream (about 36% fat) is the most stable choice for a smooth sauce. Letting it lose its chill while the rice cooks helps it blend in smoothly.

Optional garnishes (not part of the core recipe): sliced green onions, chopped fresh parsley, lemon wedges and hot sauce.

Equipment

• A 12-inch deep skillet or a 5-quart braiser with a tight-fitting lid. The lid is required: the rice cooks in trapped steam. The pan needs sides at least 2½ inches tall to hold the broth. If your lid is loose, lay a sheet of foil over the pan before covering it.
• A fine-mesh strainer for rinsing the rice.
• A plate for holding the cooked shrimp.
• Measuring cups and spoons. The rice-to-liquid ratio matters, so measure carefully.

Recipe Notes

• Times at a glance: 15 minutes of prep and about 45 minutes of cooking: about 4 minutes to sear the shrimp, about 7 minutes for the vegetables and rice, a few minutes to come to a boil, 18 to 20 minutes covered, 5 minutes standing, then about 5 minutes to add the cream and return the shrimp. Total time is about 1 hour.
• Yield: 4 servings.
• Rice ratio: 1 cup of uncooked long-grain white rice to 2 cups of broth.
• Salt: the Cajun seasoning provides the salt. There's no added salt unless your blend is salt-free.
• One skillet: everything cooks in one pan; the shrimp just wait on a plate.

How to Tell When the Shrimp and Rice Are Done

Shrimp. The FDA says shrimp is done when the flesh is pearly and opaque, and it turns firm as it cooks. Raw shrimp are gray and translucent. Cooked shrimp are pink on the outside and opaque white all the way through; cut the thickest one in half to check. The FDA's general target for seafood is 145°F, which you can check with an instant-read thermometer in the thickest shrimp.

Large shrimp cook in only 3 to 4 minutes in total. Take them out as soon as they're opaque. They go back in at the end only to warm through, so they don't need to cook any longer.

Rice. After 18 to 20 minutes covered, tilt the pan slightly: there should be no liquid pooling at the bottom. Taste a few grains from the center. They should be tender all the way through, with no chalky or hard center. If they aren't, add 2 to 3 tablespoons of hot water or broth, cover and cook on low for 3 to 5 minutes more. Only add the cream once the rice is fully tender, because the rice won't soften further once the sauce goes in.

This is what you're looking for before the shrimp go back in: tender, separate grains coated in a smooth, creamy sauce, with the seared shrimp waiting on the side.

Serving Suggestions

These extras are optional and not part of the recipe:

• Garnish with sliced green onions, chopped parsley and lemon wedges.
• Green vegetables: steamed green beans, roasted broccoli or a crisp green salad balance the creamy rice.
• Bread: warm crusty bread or cornbread for the plate.

For more shrimp and seafood dinners, try the Garlic Butter Shrimp Skillet or Seared Scallops with Spicy Cajun Cream Sauce. If you love creamy Cajun flavors, see Cheesy Cajun Alfredo Chicken, Creamy Cajun Sausage Ravioli and Creamy Cajun Chicken Stuffed Shells. For a cozy Cajun-spiced soup, there's Cajun Potato Soup.

Storage and Reheating

Refrigerator. Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F). Spread them in shallow, airtight containers so they cool quickly, and use within 3 to 4 days.

Reheating and loosening the sauce. The rice keeps absorbing the cream in the refrigerator, so leftovers thicken. For each serving, add 1 to 2 tablespoons of broth, water or milk.

• Stovetop: warm in a covered skillet over low heat, stirring gently, until hot.
• Microwave: cover and heat at medium power, stirring every minute.

Reheat leftovers to 165°F. Gentle heat keeps the shrimp from toughening and the sauce from separating.

Freezing. It's best enjoyed fresh. USDA lists 3 months for frozen fish and shellfish leftovers, but cream sauces can turn grainy and shrimp can turn rubbery after freezing. If you do freeze it, thaw it overnight in the refrigerator and reheat gently with extra liquid.