I still remember the first time I made this Cajun Shrimp Fried Rice—the kitchen filled with aromatic spices that transported me straight to New Orleans! This recipe holds a special place in my heart because it combines my love for Southern flavors with a quick weeknight dinner solution.

Growing up in my grandmother’s kitchen, I learned that the best meals often come from combining cultural traditions. This Cajun Shrimp Fried Rice is exactly that—a beautiful marriage between Louisiana spice and Asian cooking techniques. The story behind this dish began during a family reunion where I needed to feed a crowd quickly but wanted something with a flavor punch that would make everyone smile.

The sizzle of jumbo shrimp hitting the hot pan, the colorful vegetables adding brightness, and that wonderful aroma of Cajun seasoning—it all comes together in a dish that’s both comforting and exciting.I’ve made this countless times when friends drop by unexpectedly or when I need to transform leftover rice into something spectacular, similar to our easy Baked Garlic Butter Shrimp and Rice recipe.

What I love most about sharing this recipe is watching people’s surprise when they taste how these seemingly different culinary worlds blend so perfectly together. Ready to bring some Louisiana heat to your dinner table? Let’s get cooking!

Why You’ll Love This Spicy Shrimp Rice Dish

When I first created this Cajun Shrimp Fried Rice recipe, I was looking for a way to bring Southern comfort to my weeknight dinner rotation. This dish combines the heartwarming spices of Louisiana with the convenience of a quick stir-fry technique.

Quick and satisfying – From start to finish in just 25 minutes, making it perfect for busy weeknights when you’re craving something flavorful.
One-pan wonder – I love that everything cooks in a single skillet, meaning less cleanup and more time enjoying your meal with loved ones.
Perfectly balanced flavors – The spicy Cajun seasoning pairs beautifully with the subtle sweetness of shrimp and vegetables.
Versatile and forgiving – In my kitchen, I’ve made this with different vegetables depending on what’s in my fridge, and it always turns out delicious!
Great for using leftover rice – I actually prefer using day-old rice because it creates that perfect slightly crispy texture that makes fried rice so wonderful.

This Cajun Shrimp Fried Rice is more than just a meal—it’s a hug on a plate with just enough spice to make your taste buds dance, much like our Spicy Shrimp Stir Fry.

Ingredient Note List

Shrimp: I always recommend using fresh, wild-caught shrimp when possible for the sweetest flavor, but good quality frozen shrimp work wonderfully too—just make sure they’re fully thawed and patted dry.

Jasmine Rice: Day-old rice is my secret to perfect fried rice because the grains have had time to dry out slightly, preventing mushiness and helping each grain stay separate.

Cajun Seasoning: This spice blend is the heart and soul of this dish, bringing that authentic Louisiana heat and depth—I love making my own blend, but a good store-bought version works beautifully too.

Bell Pepper: The sweetness and crunch of bell peppers provide the perfect contrast to the spicy shrimp and rice—I usually reach for red or orange peppers for their vibrant color and slightly sweeter taste.

Green Onions: These add a fresh, mild onion flavor that brightens the entire dish—I separate the white parts for cooking and save the green tops for garnish.

Soy Sauce: Just a touch brings that savory umami flavor that ties everything together—I prefer using low-sodium varieties so I can control the saltiness of the final dish.

Frozen Peas and Carrots: These add color, nutrition, and sweetness that balances the heat of the Cajun spices—plus, using frozen means they’re always ready in my freezer for a quick Cajun shrimp fried rice!

Fresh Parsley: I love finishing this dish with fresh herbs for a pop of color and brightness that cuts through the richness of the fried rice.

How to Cook Cajun Shrimp Fried Rice?

Step 1. I always start by preparing my shrimp, tossing them in a bowl with Cajun seasoning until they’re well-coated—this direct contact with the spices infuses them with so much more flavor than adding seasoning later.

Step 2. In my favorite large skillet, I heat up some vegetable oil until it’s nice and hot before adding those seasoned shrimp—my grandmother taught me that a properly heated pan is the secret to getting that perfect sear without overcooking the delicate shrimp.

Step 3. I’ve found that cooking the shrimp for just 2-3 minutes per side gives the best results—they turn that beautiful pink color while staying juicy and tender inside.

Step 4. After setting aside the cooked shrimp, I use the same flavorful pan to sauté my onions and bell peppers—this way, they soak up all those wonderful spices left behind from the shrimp.

Step 5. When adding the garlic, I always watch it carefully—my mother-in-law taught me that garlic can go from perfectly fragrant to bitter in seconds if it burns.

Step 6. I’ve learned through trial and error that frozen peas and carrots can go straight into the pan without thawing—they release just the right amount of moisture while cooking through quickly.

Step 7. The secret to great fried rice, in my experience, is adding the day-old rice to a very hot pan and then letting it sit for about 30 seconds before stirring—this creates those delicious crispy bits that make homemade fried rice so special.

How to Store & Reheat

I usually store any leftover Cajun Shrimp Fried Rice in an airtight container in the refrigerator, where it stays fresh for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day!

For freezing, I’ve found that separating into individual portions works best. I wrap each portion in plastic wrap before placing in a freezer-safe container—this way, the rice and shrimp maintain their texture for up to 2 months, and you can thaw just what you need.

When it comes to reheating, I prefer using a skillet with a splash of water or broth to bring moisture back to the rice. Just 3-4 minutes over medium heat while stirring occasionally does the trick. If you’re in a hurry, the microwave works too—I cover the dish with a damp paper towel and heat in 30-second intervals, stirring between each to ensure even warming.

What to Serve with Cajun Shrimp Fried Rice

Southern-Style Collard Greens: In my family gatherings, we love balancing the spicy rice with tender, smoky collard greens—the slight bitterness cuts through the richness of the fried rice beautifully.

Buttery Cornbread: There’s something magical about using warm cornbread to scoop up the last bits of this spicy rice dish—the sweetness of the cornbread creates a perfect contrast to the Cajun heat.

Simple Cucumber Salad: When I want something cool and refreshing alongside this spicy dish, I toss together thinly sliced cucumbers with a splash of vinegar and a pinch of sugar—or I serve our Din Tai Fung Cucumber Salad for extra flavor.

Fried Plantains: The sweet caramelized flavor of fried plantains pairs wonderfully with the spicy Cajun seasonings—this combination is a nod to the Caribbean influences in Southern Louisiana cooking that my grandmother always appreciated.

Or pair it with our vibrant Healthy Aesthetic Bowl for a modern contrast, or end your meal with a creamy treat like our Shrimp and Grits or rich Creamy Shrimp Alfredo.

FAQs

Can I use a different type of rice for this recipe?

I recommend sticking with jasmine or long-grain rice as they maintain their structure best, but basmati works well too—just make sure it’s cooled completely before frying.

How can I adjust the spice level?

You can easily control the heat by adjusting the amount of Cajun seasoning—I sometimes add a splash of hot sauce at the end for extra kick or use a milder Cajun blend for family meals.

Can I make this with chicken instead of shrimp?

Absolutely! I’ve made this with diced chicken thighs many times—just cook them a bit longer than you would the shrimp until they’re completely done.

Why is my rice sticking together?

Day-old rice is the secret—if your rice is clumping, it’s likely too fresh or too wet, so try spreading it on a baking sheet to dry out for 30 minutes before cooking.

What if I don’t have Cajun seasoning?

I’ve been in a pinch before and made my own by mixing paprika, garlic powder, onion powder, cayenne, dried oregano, and thyme—it works beautifully and lets you control the heat level!