This spicy Cajun shrimp with rice pilaf dish is pure comfort food and I couldn't be happier about that. This dish is just simply so GOOD. Bold flavors but not too overpowering, perfectly cooked and seasoned rice, just not one bad thing about it!
At first I was nervous about diving into Cajun spices as I don't have much experience with them, but MAN am I happy that I did. Honestly, Cajun seasoning is one of my favorites and it brings such delicious flavor to any dish. I haven't been able to stop using it!
I bought my Cajun seasoning from a local market, but there are many many recipes on the internet if you'd like to make it from scratch. It's made with spices you more than likely have in your pantry!
Plus, this spicy Cajun shrimp with rice pilaf dish is perfect for a quick and easy weeknight meal. You can marinate the shrimp while you get the rice started, then when the rice is close to done, start the shrimp. In my opinion, one of the many wonderful things about shrimp is how quickly it cooks, so the timing here is just perfect.
Lastly, if you're just looking for a stand alone rice pilaf recipe, this one is definitely a great base. So feel free to use this recipe just for that!
Spicy Cajun Shrimp with Rice Pilaf
- 1 lb fresh shrimp
- 1 tablespoon Cajun seasoning
- ½ teaspoon red pepper flakes
- 3 cloves garlic minced
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon butter
- ½ cup orzo
- ½ cup uncooked white rice rinsed (very important to rinse your rice!)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- Fresh chopped parsley to serve
- In a zip-top bag, combine the shrimp, Cajun seasoning, red pepper flakes, garlic, and olive oil. Place in the fridge and let marinate for at least 15 minutes, but up to 3 hours.
- To make the rice pilaf, melt the butter on medium heat. Add the orzo and sauté until toasted and (a light tan color) - about 5 minutes. Add the rice, onion powder, garlic powder, salt, pepper, and chicken broth. Bring to a boil, then reduce to a simmer and let cook until tender - about 20 minutes.
- While the rice is cooking, melt the butter for the shrimp in a cast iron pan (or any pan) on medium heat. Add the shrimp with the marinade mixture and cook about 3 minutes on each side, until fully cooked through.
- Serve the shrimp over the rice with fresh chopped parsley.