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Cajun Shrimp Cauliflower Rice Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined (medium or large)
  • 1 tablespoon Cajun seasoning (plus more to taste)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 12–16 ounces riced cauliflower (fresh or frozen)
  • 1/2 teaspoon smoked paprika (if your Cajun blend isn’t very smoky)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1/2 cup low-sodium chicken broth (or seafood stock)
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice, plus wedges for serving
  • Optional: 4–6 ounces sliced andouille sausage, browned
  • Optional garnish: hot sauce

Method
 

  1. Season the shrimp: Pat the shrimp dry. Toss with 1 teaspoon of the Cajun seasoning and a pinch of salt. Set aside while you prep the veggies.
  2. Heat the skillet: Warm 1 tablespoon oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer.
  3. Sear the shrimp: Cook 1–2 minutes per side until just opaque and lightly browned. Transfer to a plate. Do not overcook—they’ll finish in the sauce later.
  4. Sauté the aromatics: Add remaining 1 tablespoon oil. Stir in onion, bell pepper, and celery. Cook 4–5 minutes until softened and slightly charred at the edges. Add garlic and cook 30 seconds.
  5. Bloom the spices: Stir in remaining Cajun seasoning, smoked paprika, thyme, cayenne (if using), salt, and black pepper. Cook 30 seconds to release aroma.
  6. Add tomato paste: Stir in the tomato paste until the vegetables are coated and it darkens slightly, about 1 minute.
  7. Deglaze: Pour in the broth, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
  8. Add cauliflower rice: Stir in the riced cauliflower. Spread it out and cook 5–7 minutes, stirring occasionally, until tender but not mushy and most of the liquid has evaporated.
  9. Finish with shrimp: Return shrimp (and any juices) to the skillet. Add lemon juice, half the green onions, and half the parsley. Toss 1–2 minutes to warm through and meld flavors. Taste and adjust salt, pepper, and Cajun seasoning.
  10. Serve: Top with remaining green onions and parsley. Finish with a squeeze of lemon and a few dashes of hot sauce if you like heat.