This Cajun Shrimp Rice is such a great comforting seafood dish that is made with white wine, rice and shrimp.
This one pot recipe is amazing and makes clean up that much easier. There are so many variations to a Cajun Shrimp rice dish like adding vegetables like bell pepper and celery, or even tossing in some andouille sausage. Feel free to make any variation you prefer. The combination of the shrimp with the white wine and the rice is everything you have been dreaming about. It is a simple recipe as long as you prep everything beforehand. I can’t stress this enough!
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil
- Cajun Seasoning
- White wine
- Chicken Broth
See recipe card for quantities.
Combine the shrimp, olive oil, parsley, and lemon juice into a bowl and stir. Marinate for 15 minutes.
In a large pot over medium high heat, add butter and wait for it to shimmer. Add onion and garlic and cook until soft, about 3-5 minutes. Deglaze the pot by adding the white wine. Keep cooking on medium-high heat, until the wine has cooked off. Pour in the rice and chicken broth, and season with salt and pepper.
Reduce heat, cover and cook for 8-10 minutes. Add in the marinated shrimp to the pot, cover, and cook for 4-5 minutes, until the shrimp is pink and opaque.
Sprinkle with fresh lemon juice, lemon zest, and lemon slices if you please.
Hint: Prep all ingredients beforehand since the shrimp cooks quickly.
Shrimp: Make sure to buy shrimp that haven’t been previously frozen for best quality, although you totally can use previously frozen shrimp. Ask the fish monger to devein your shrimp before to make your life easier.
Onion: I used white onion for this recipe, although you could use yellow or red onion as well.
Olive oil: I used good quality extra virgin olive oil.
Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and arranged them at the end.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add bell pepper, celery, or andouille sausage.
- Kid friendly - Serve with breaded shrimp instead.
Check out this Lemon Butter Halibut.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days, or frozen for up to three months.
Prep all ingredients beforehand since shrimp cooks quickly.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove