Juicy Cajun-seasoned shrimp served over rich, creamy corn rice make this Cajun Shrimp and Creamy Corn Rice an easy dinner packed with bold flavor. The shrimp are quickly seared until golden, while the rice cooks until tender and creamy with sweet corn, garlic, Parmesan, and a touch of cream.
Everything comes together in about 35 minutes, making it perfect for an easy weeknight dinner that still looks impressive enough to serve to guests.
Why You’ll Love This Recipe
- Easy 35-minute dinner: Simple enough for a weeknight.
- Juicy Cajun shrimp: Smoky, garlicky and slightly spicy.
- Creamy corn rice: Rich and comforting without hiding the individual grains of rice.
- One-pan friendly: The shrimp and rice can be prepared in the same skillet.
- Beautiful presentation: Golden shrimp, pale creamy rice, yellow corn and fresh green herbs create great contrast.
- Easy to adjust: Make it mild for the family or add extra Cajun seasoning for more heat.
Recipe Information
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Cajun-Inspired American
Ingredients
For the Cajun Shrimp
- 1½ lb large shrimp, peeled and deveined
- 1½ tablespoons Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lime juice
For the Creamy Corn Rice
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2¼ cups low-sodium chicken broth
- 1½ cups corn kernels, fresh or frozen
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley or cilantro
- Lime wedges, for serving
Instructions
1. Season the shrimp
Pat the shrimp thoroughly dry with paper towels. This is important because dry shrimp will sear rather than steam.
Place them in a bowl and add the Cajun seasoning, smoked paprika, garlic powder and black pepper.
Toss until every shrimp is lightly coated.
2. Sear the Cajun shrimp
Heat the olive oil and butter in a large skillet over medium-high heat.
Once the skillet is hot, arrange the shrimp in a single layer.
Cook for approximately 1–2 minutes on the first side, until golden and lightly charred around the edges.
Flip and cook for another 1–2 minutes, just until the shrimp are opaque and cooked through.
Don’t overcook them.
Add the lime juice, toss briefly and transfer the shrimp to a plate.
3. Start the creamy rice
Reduce the heat to medium.
In the same skillet, add 1 tablespoon butter.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and cook for about 30 seconds, just until fragrant.
4. Toast the rice
Add the uncooked rice directly to the skillet.
Stir for approximately 1 minute, coating the grains in the butter and aromatics.
This gives the finished rice more flavor and helps preserve some texture.
5. Cook the rice and corn
Pour in the chicken broth.
Add the corn, Cajun seasoning, salt and black pepper.
Stir well and bring to a gentle boil.
Reduce the heat to low and cover the skillet.
Cook for approximately 15–18 minutes, or according to the cooking time of your rice, until the rice is tender and most of the broth has been absorbed.
Avoid stirring repeatedly while the rice cooks.
6. Make it creamy
Once the rice is tender, reduce the heat to low.
Stir in the heavy cream and Parmesan.
Cook uncovered for another 2–3 minutes, stirring gently, until creamy.
The finished rice should be creamy but not soupy or mashed.
If it’s too thick, add a small splash of chicken broth. If it’s too loose, simmer uncovered for another minute or two.
7. Return the shrimp
Arrange the cooked Cajun shrimp over the creamy corn rice.
Don’t stir them completely into the rice — keeping them on top makes the dish much more appealing and prevents the shrimp from overcooking.
Warm everything together for about 1 minute.
8. Finish and serve
Sprinkle with chopped green onions and parsley or cilantro.
Add freshly cracked black pepper and lime wedges.
Serve immediately with an extra squeeze of fresh lime juice.
Ingredient Notes
Shrimp: Large or jumbo shrimp work best. They’re easier to sear without overcooking and give the finished dish a more substantial appearance.
Cajun seasoning: Different brands contain different amounts of salt and cayenne. Taste yours before adding extra salt.
Rice: Long-grain white rice or jasmine rice works well. Avoid instant rice because it can become too soft in the creamy sauce.
Corn: Fresh corn is wonderful during summer, but frozen corn makes this recipe easy year-round. There’s no need to thaw it first.
Heavy cream: You only need enough to make the rice creamy. The goal isn’t to turn it into a heavy cream sauce.
Parmesan: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
Tips for the Best Cajun Shrimp
Dry the shrimp first. Moisture prevents good browning.
Use a hot skillet. You want those little browned Cajun edges visible on the shrimp.
Don’t overcrowd the pan. Cook the shrimp in two batches if your skillet isn’t large enough.
Don’t overcook them. Shrimp cook incredibly quickly and can become rubbery.
Add the shrimp at the end. They’re already cooked, so they only need enough time to warm through.
Variations
Spicy Cajun Shrimp and Rice
Add ¼ teaspoon cayenne pepper to the shrimp or a few sliced jalapeños to the finished dish.
Cajun Chicken and Creamy Corn Rice
Replace the shrimp with thin pieces of chicken breast or boneless chicken thighs. Adjust the cooking time until the chicken reaches 165°F (74°C) internally.
Cajun Shrimp and Sausage Rice
Add sliced andouille sausage. Brown it before cooking the shrimp, remove it from the pan, then return it with the shrimp at the end.
Lighter Creamy Corn Rice
Replace the heavy cream with half-and-half. The finished rice will be slightly less rich.
Extra-Lemony Version
Although lime works beautifully with Cajun shrimp, you can replace it with fresh lemon juice.
What to Serve with Cajun Shrimp and Rice
This is already a complete dinner, so it doesn’t need much on the side. A simple green salad, roasted asparagus, green beans, garlic bread or roasted broccoli are all good choices.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best texture, store the shrimp separately from the rice when possible.
Reheat the rice gently on the stovetop over medium-low heat with a splash of chicken broth or cream.
Add the shrimp only during the final minute of reheating so they don’t become tough.
I wouldn’t recommend freezing the completed dish because creamy rice can change texture after thawing.
Frequently Asked Questions
Is Cajun shrimp very spicy?
Not necessarily. Cajun seasoning is flavorful and smoky, but the heat varies considerably by brand. Start with a moderate amount and add cayenne if you want a spicier dinner.
Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry before seasoning and cooking.
Can I use frozen corn?
Absolutely. Add frozen corn directly to the skillet; there’s no need to thaw it.
Why is my creamy rice too thick?
Rice continues absorbing liquid as it sits. Stir in a little warm chicken broth or cream until you reach your preferred consistency.
Can I make this without Parmesan?
Yes. The Parmesan adds richness and savory flavor but isn’t essential. You can leave it out and add a little extra cream or butter.
Can I make Cajun Shrimp and Creamy Corn Rice ahead?
The rice can be prepared ahead, but the shrimp are best cooked immediately before serving. Reheated shrimp can become rubbery.
Conclusion
This Cajun Shrimp and Creamy Corn Rice is the kind of dinner that looks impressive without requiring complicated ingredients or hours in the kitchen. The juicy, smoky Cajun shrimp balance beautifully with the mild, creamy rice and sweet corn, while fresh lime and herbs keep the dish bright.
It’s an easy 35-minute shrimp dinner that’s equally suited to a busy weeknight or a relaxed weekend meal.
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