Shrimp Dirty Rice Skillet is a bold, one-pan Southern-style meal that’s spicy, smoky, and loaded with flavor. It’s made with juicy shrimp, seasoned rice, sautéed vegetables, and classic Cajun spices—all cooked together in a single skillet. I love how easy it is to make and how satisfying every bite is, with tender shrimp and rich, savory rice in perfect harmony.
Why You’ll Love This Recipe
I love this recipe because it brings big flavor with minimal effort. The Cajun seasoning gives the dish a bold, smoky depth, while the shrimp cook quickly and soak up all the flavor from the rice. It’s quick enough for a weeknight dinner but exciting enough to feel like a treat. And since it’s a one-skillet meal, cleanup is a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large shrimp (peeled and deveined)
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Cooked white or brown rice (day-old works best)
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Andouille sausage (optional, for extra flavor)
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Olive oil or butter
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Onion (chopped)
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Green bell pepper (chopped)
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Celery (chopped)
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Garlic (minced)
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Cajun or Creole seasoning
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Paprika
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Salt and black pepper
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Chicken or seafood broth (as needed to moisten rice)
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Fresh parsley or green onions (for garnish)
Directions
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I heat oil in a large skillet over medium heat and sauté the chopped onion, bell pepper, and celery until softened.
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I stir in garlic and cook for another minute until fragrant.
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If using sausage, I add it now and let it brown slightly for extra smoky flavor.
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I add the shrimp to the skillet and season everything with Cajun seasoning, paprika, salt, and pepper. I cook until the shrimp turn pink and are just cooked through, about 3–4 minutes.
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I stir in the cooked rice and mix everything together, adding a splash of broth to keep it moist and help loosen any flavorful bits from the bottom of the pan.
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I cook for another few minutes until everything is heated through, then garnish with parsley or green onions before serving.
Servings and timing
This recipe serves 4 and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook—making it perfect for busy weeknights.
Variations
Sometimes I skip the sausage and just use shrimp, or I swap the shrimp for chicken or crawfish. I’ve added diced tomatoes for a saucier version or a handful of spinach at the end for a veggie boost. For a spicier kick, I toss in a pinch of cayenne or a few dashes of hot sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water and warm it on the stovetop or in the microwave, stirring occasionally to make sure it heats evenly without drying out.
FAQs
Can I use raw rice instead of cooked?
This recipe works best with pre-cooked rice because it prevents mushiness. If I want to cook rice from scratch, I do it separately and let it cool slightly before adding.
Is this dish spicy?
It can be, depending on the Cajun seasoning. I adjust the spice level by adding more or less seasoning or including hot sauce.
Can I use frozen shrimp?
Yes, I thaw them completely and pat them dry before cooking so they sear instead of steam.
What’s the best rice to use?
I usually use long-grain white rice or jasmine rice. Day-old rice works best because it’s firmer and holds up well in the skillet.
Can I make this ahead of time?
Yes, I cook everything and reheat when ready to serve. I just freshen it up with a splash of broth or a squeeze of lemon before serving.
Conclusion
Shrimp Dirty Rice Skillet is one of those quick, flavor-packed meals that never fails to impress. It’s spicy, savory, and full of Southern charm—all made in a single pan. Whether I’m feeding the family or just craving something bold and hearty, this skillet dinner is always a winner in my kitchen.
