Shrimp Dirty Rice Skillet

Shrimp dirty rice skillet is a bold, one-pan dish packed with juicy shrimp, tender rice, and deeply savory Cajun flavors. It’s a satisfying Southern-inspired meal that’s full of spice, texture, and richness. I love how easy it is to make and how it brings a whole lot of flavor with just one skillet to clean up afterward.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, flavorful, and comes together in just one pan. The shrimp cook quickly and soak up the bold Cajun spices, while the rice carries all the savory goodness from the vegetables, seasonings, and optional ground meat. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Plus, it’s easy to customize with whatever I have on hand.

Ingredients

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

• Medium or large shrimp, peeled and deveined

• Cooked white rice (day-old rice works best)

• Olive oil or butter

• Onion, finely chopped

• Celery, diced

• Bell pepper, diced

• Garlic, minced

• Ground sausage or ground beef (optional, for a more traditional “dirty” rice)

• Cajun or Creole seasoning

• Paprika

• Salt and pepper

• Chicken broth (as needed to moisten the rice)

• Green onions, for garnish

• Fresh parsley (optional)

Directions

1. I heat oil or butter in a large skillet and sauté the onion, bell pepper, and celery until softened.

2. If I’m using ground sausage or beef, I cook it now until browned, breaking it into crumbles.

3. I stir in the garlic and cook until fragrant, then add Cajun seasoning, paprika, and a pinch of salt and pepper.

4. I mix in the cooked rice and stir well, adding a splash of broth if it looks too dry.

5. I add the shrimp last, nestling them into the rice, and cook just until they turn pink and opaque—about 3–4 minutes.

6. I finish by tossing everything together, then sprinkle chopped green onions and parsley over the top before serving.

Servings and timing

This recipe makes about 4 servings and takes roughly 10 minutes to prep and 20 minutes to cook. I usually have it ready and on the table in under 35 minutes total.

Variations

Sometimes I swap shrimp for diced chicken or andouille sausage, depending on what I have. I’ve also made a vegetarian version by skipping the meat and shrimp and adding mushrooms or black beans instead. For extra heat, I add cayenne pepper or a few dashes of hot sauce. I’ve even stirred in a handful of frozen peas or corn for a little sweetness and color.

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 reheats well in the microwave—I just cover it to avoid drying out the shrimp.

FAQs

What makes this dish “dirty” rice?

Dirty rice gets its name from the browned bits and color the meat and seasonings give the rice. I usually add sausage or beef to keep it traditional, but even with just shrimp, the spices and vegetables give it a rich, “dirty” flavor.

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time. I just thaw them fully and pat them dry before adding to the skillet so they cook evenly and don’t water down the dish.

What type of rice works best?

Day-old white rice works best for me because it’s firmer and holds up well in the skillet. Freshly cooked rice can be used too—I just make sure to fluff and cool it slightly first.

Can I make it less spicy?

Absolutely. I control the heat by reducing the amount of Cajun seasoning and skipping the hot sauce. I also use a mild sausage or no sausage at all when I want it on the milder side.

Is this a full meal on its own?

Yes, it’s got protein, veggies, and grains all in one dish. But sometimes I serve it with a simple side salad or some cornbread if I want to stretch the meal.

Conclusion

This shrimp dirty rice skillet is one of my favorite one-pan meals when I want something bold, filling, and fast. It’s packed with flavor, incredibly versatile, and always hits the spot. Whether I’m cooking for a crowd or just spicing up my weeknight dinner routine, this dish delivers every time.

Shrimp Dirty Rice Skillet

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Shrimp dirty rice skillet is a bold and hearty one-pan dish made with seasoned shrimp, rice, vegetables, and Cajun spices. Inspired by Southern cuisine, it’s full of flavor and quick to make—perfect for busy weeknights or casual entertaining.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: Southern
• Diet: Halal

Ingredients

• 1 lb medium or large shrimp, peeled and deveined
• 3 cups cooked white rice (preferably day-old)
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1/2 lb ground sausage or ground beef (optional)
• 1 tablespoon Cajun or Creole seasoning
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/4 cup chicken broth (as needed)
• 2 green onions, chopped (for garnish)
• 2 tablespoons fresh parsley, chopped (optional)

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Instructions

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add onion, celery, and bell pepper; sauté until softened, about 5 minutes.
3. If using ground sausage or beef, add it now and cook until browned, breaking into crumbles. Drain excess fat if needed.
4. Stir in the minced garlic and cook until fragrant, about 1 minute.
5. Add Cajun seasoning, paprika, salt, and pepper. Stir to coat the vegetables and meat evenly.
6. Mix in the cooked rice and stir well, breaking up any clumps. Add a splash of chicken broth to moisten if needed.
7. Add shrimp, nestling them into the rice. Cook for 3–4 minutes or until shrimp are pink and opaque.
8. Toss everything together and cook for 1 more minute to blend flavors.
9. Garnish with chopped green onions and parsley before serving.

Notes

• Use thawed, patted-dry frozen shrimp for convenience.
• Substitute shrimp with chicken or andouille sausage for variety.
• Adjust spice level by changing the amount of Cajun seasoning or adding hot sauce.
• Add mushrooms, peas, or corn for extra texture and flavor.
• Day-old rice works best for texture, but fresh rice can be cooled and fluffed before using.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 430
• Sugar: 3g
• Sodium: 690mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 165mg