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Cajun Shrimp Rice

  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


This Cajun Shrimp Rice has bell pepper, celery, cajun seasoning, white wine, tomatoes, parsley and lots of lemon.



Shrimp Marinade:

  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley chopped
  • Juice of ½ lemon


  • 2 tablespoons butter
  • 2 celery stalks, chopped
  • 1 bell pepper, diced
  • ½ onion, diced
  • 1 cup jasmin rice
  • 3 garlic cloves, minced
  • 1 tablespoon Cajun seasoning
  • ¼ cup white wine
  • 1 1/2 cups chicken broth
  • 1 (14 oz) can fire roasted tomatoes


  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup fresh parsley, chopped


  1. Combine the shrimp, olive oil, parsley, and lemon juice into a bowl and stir. Marinate for 15 minutes.
  2. In a large pot over medium high heat, add butter and wait for it to shimmer. Add the celery stalks, bell pepper and onion and cook until soft, about 3-5 minutes. Add the garlic and wait until fragrant, about one minute. 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, tomatoes 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.

  3. Sprinkle with fresh parsley, lemon juice, lemon zest, and lemon slices if you please.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Cajun


  • Serving Size: 1
  • Calories: 625
  • Sodium: 942 mg
  • Fat: 21.9 g
  • Carbohydrates: 69.5 g
  • Protein: 33.7 g
  • Cholesterol: 190.4 mg