Shrimp Dirty Rice Skillet

Shrimp Dirty Rice Skillet is a bold, flavorful one-pan meal made with juicy shrimp, seasoned rice, and sautéed vegetables. Inspired by classic Cajun dirty rice, this version brings a delicious seafood twist while keeping everything simple and easy to clean up. It’s spicy, savory, and packed with southern-style comfort in every bite.

Why You’ll Love This Recipe

I love this dish because it delivers so much flavor with just one skillet and basic pantry ingredients. The shrimp cook quickly and soak up the spices perfectly, while the rice gets infused with all the rich, savory goodness from the seasonings and veggies. It’s the kind of meal that’s quick enough for weeknights but exciting enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled and deveined)

• Long-grain white rice (cooked)

• Bell peppers (any color), diced

• Celery, finely chopped

• Onion, diced

• Garlic, minced

• Cajun seasoning

• Paprika

• Salt and black pepper

• Olive oil or butter

• Chicken broth (optional, for moisture)

• Green onions (for garnish)

• Optional: hot sauce or cayenne pepper for extra heat

Directions

1. I season the shrimp with a little salt, pepper, and Cajun seasoning, then set them aside.

2. In a large skillet, I heat olive oil and sauté the onion, celery, and bell peppers until soft—about 5–7 minutes.

3. I add garlic and cook for another minute until fragrant.

4. I stir in the cooked rice, breaking up any clumps, and season it with more Cajun seasoning, paprika, salt, and pepper.

5. I add a splash of chicken broth if the rice seems too dry and stir well to combine all the flavors.

6. I push the rice to one side and add the shrimp to the skillet, cooking for 2–3 minutes per side until pink and cooked through.

7. I stir everything together and cook for another minute to blend the flavors.

8. I garnish with sliced green onions and serve hot, with hot sauce on the side if I want a little kick.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so it’s ready in 30 minutes total.

Variations

• I use andouille sausage or ground beef along with the shrimp for extra richness.

• I swap white rice for brown rice or cauliflower rice for a different base.

• I add diced tomatoes or tomato paste for a deeper flavor and color.

• I finish with a squeeze of lemon juice for brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to keep it moist. It also microwaves well in short bursts, stirring in between.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking so they sear nicely and don’t release too much water.

Is dirty rice supposed to be spicy?

It has a mild to medium heat depending on the Cajun seasoning. I adjust the spice to my taste or add hot sauce if I want more kick.

Can I use leftover rice?

Absolutely. This recipe is perfect for using up leftover rice from the fridge—just break it up before adding it to the skillet.

What vegetables can I add?

I sometimes add corn, peas, or chopped spinach for color and texture. It’s very flexible based on what I have on hand.

How do I keep the shrimp from overcooking?

I cook them just until they turn pink and opaque—usually 2–3 minutes per side. Overcooked shrimp can get rubbery quickly.

Conclusion

Shrimp Dirty Rice Skillet is a quick, one-pan wonder that brings spicy, southern-style flavor right to the dinner table. I love how easy it is to make and how deeply flavorful each bite is. Whether I’m cooking for a crowd or just want a fast, satisfying dinner, this recipe delivers every time with minimal cleanup and maximum flavor.

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