Cajun Shrimp Fried Rice

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 4

• Difficulty: Easy

• Cuisine: Southern Fusion / Cajun-Asian

• Dish Type: Main Course

• Great For: Weeknight dinners, meal prep, leftovers

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Ingredients

For the Shrimp

• 1 lb (450 g) medium or large shrimp, peeled and deveined

• 1 tablespoon Cajun seasoning (store-bought or homemade)

• 1 tablespoon olive oil or butter

For the Fried Rice

• 2 tablespoons vegetable oil (or butter)

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 bell pepper, chopped (any color)

• 1 celery stalk, diced (optional for more Cajun flair)

• 1 cup frozen peas and carrots (thawed)

• 4 cups cooked, cold jasmine or long-grain rice

• 2 eggs, lightly beaten

• 3 tablespoons low-sodium soy sauce

• 1 teaspoon hot sauce (like Crystal or Tabasco – optional)

• 2 green onions, sliced

• Salt and black pepper, to taste

• Fresh parsley or cilantro, for garnish

• Lemon wedges, for serving (optional)

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Instructions

Step 1: Season and Cook the Shrimp (5 minutes)

Pat the shrimp dry with paper towels. Toss with Cajun seasoning and a pinch of salt if needed.

Heat 1 tablespoon of oil or butter in a large skillet or wok over medium-high heat. Sear the shrimp for 1–2 minutes per side, until just cooked through and pink. Remove and set aside.

Tip: Don’t overcrowd the pan—cook shrimp in batches if needed to get a good sear.

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Step 2: Cook the Aromatics and Veggies (5 minutes)

In the same pan, add 2 tablespoons of oil. Add the chopped onion, garlic, celery, and bell pepper. Sauté for 3–4 minutes until soft and fragrant.

Stir in the peas and carrots and cook for another minute. Season lightly with salt and pepper.

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Step 3: Scramble the Eggs (2 minutes)

Push the veggies to one side of the pan. Pour in the beaten eggs on the empty side and scramble until just set. Mix the eggs into the vegetables.

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Step 4: Add Rice and Sauce (3–4 minutes)

Add the cold, cooked rice to the skillet. Break up any clumps with your spatula and toss everything together.

Pour in the soy sauce and optional hot sauce. Stir-fry everything for 2–3 minutes, letting the rice get a little crispy at the bottom.

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Step 5: Finish and Serve (2–3 minutes)

Return the shrimp to the pan and toss to combine. Sprinkle in green onions and stir well. Taste and adjust seasoning if needed (more soy sauce, Cajun spice, or hot sauce).

Garnish with fresh parsley or cilantro and serve with lemon wedges for brightness.

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Serving Suggestions

Pair your Cajun Shrimp Fried Rice with:

• A crisp side salad with vinaigrette

• Cornbread or garlic toast

• A cold beer or sparkling water with lime

• Roasted okra or sautéed greens for a Southern twist

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Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 1 month.

• Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave in 30-second bursts.

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Nutritional Info (Per Serving – Approximate)

• Calories: 420 kcal

• Protein: 28g

• Carbs: 38g

  • Fiber: 3g

  • Sugars: 3g

• Fat: 18g

  • Saturated Fat: 4g

• Cholesterol: 220mg

• Sodium: 900mg (adjust with low-sodium soy sauce)

Note: Nutrition may vary based on shrimp size, rice type, and added sauces.