A one-pan wonder bursting with bold Cajun flavors, this Shrimp Dirty Rice Skillet is the ultimate comfort food for weeknight dinners and family gatherings. Imagine juicy shrimp, seasoned ground beef, and savory sausage tossed with tender rice and vegetables—all simmered together in a skillet until every bite is smoky, hearty, and absolutely irresistible. This dish takes classic dirty rice and elevates it with the sweet brininess of shrimp for a Southern-inspired comfort meal you’ll want on repeat.
If you love easy weeknight dinners, this skillet recipe will quickly become one of your favorites. Not only does it deliver a rich balance of flavors, but it also comes together in one pan, making cleanup a breeze. Whether you’re cooking for family, meal-prepping for the week, or hosting friends, this dirty rice with shrimp is filling, flavorful, and guaranteed to impress.
Why You’ll Love This Shrimp Dirty Rice Skillet
One-pan meal – Less cleanup, more flavor.
Packed with protein – A hearty blend of shrimp, sausage, and beef keeps you full.
Authentic Cajun flavors – Seasoned with paprika, cumin, thyme, and just the right touch of spice.
Family-friendly – Easily customizable for spice levels and dietary needs.
Perfect for meal prep – Stores and reheats beautifully, making it ideal for busy weeks.
Crowd-pleasing comfort food – A dish that works for both casual weeknight dinners and entertaining.
Ingredient Breakdown
Shrimp: Adds a sweet, briny flavor that balances the richness of the meat.
Ground beef: Provides a hearty, savory base that makes the dish filling.
Pork sausage: Infuses the rice with smoky, spiced flavors. Can be swapped with chicken or turkey sausage.
Cooked long-grain rice: The foundation of dirty rice—light, fluffy, and perfect for soaking up flavor.
Onion, bell peppers, celery (the Cajun “holy trinity”): Build the aromatic base with sweetness and depth.
Garlic: Elevates the savory notes.
Smoked paprika, cumin, thyme, cayenne: Key spices that create the smoky, slightly spicy Cajun flavor profile.
Chicken or beef broth: Helps the rice absorb richness and ties everything together.
Green onions or parsley: Adds freshness and color for the perfect finish.
Pro Tips for the Best Shrimp Dirty Rice Skillet
Use leftover rice: Cold, day-old rice keeps the dish fluffy and prevents clumping.
Don’t overcook shrimp: They cook fast, so remove as soon as they turn pink.
Deglaze the pan: After browning the meat, scrape up flavorful bits with broth for extra depth.
Balance the spice: Adjust cayenne and black pepper to your family’s spice tolerance.
Go heavy on the garnish: Fresh parsley or scallions brighten the rich, smoky flavors.
Ingredient Swaps or Variations
Protein swaps: Replace beef with ground turkey, or use all shrimp for a lighter version.
Rice alternatives: Try brown rice, quinoa, or cauliflower rice for a healthier twist.
Cheesy version: Stir in shredded cheddar or pepper jack cheese just before serving.
Veggie boost: Add zucchini, mushrooms, or spinach for extra nutrients.
Seafood lovers: Add crab meat or crawfish tails alongside the shrimp for a Louisiana-inspired twist.
Serving Suggestions
Pair with a crisp green salad for freshness.
Serve with cornbread or garlic bread to soak up the flavors.
Add a side of roasted vegetables or coleslaw for balance.
For gatherings, offer hot sauce, sour cream, or ranch as toppings.
Make Ahead + Storage Tips
Make ahead: Chop veggies and cook rice in advance to save time.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in a skillet with a splash of broth or in the microwave.
Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating.
Cultural Notes
Dirty rice is a traditional Cajun and Creole dish from Louisiana, originally made with chicken livers to give the rice a “dirty” appearance. This modern twist adds shrimp for a coastal influence while keeping the deep, smoky, and savory notes that make it a true Southern comfort food classic.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp? Yes, just thaw and pat dry before cooking to avoid excess moisture.
Do I need to use sausage? No—if you prefer, skip the sausage and increase the beef or shrimp.
What’s the best rice for this recipe? Long-grain white rice works best, but jasmine or basmati are also good.
How spicy is this dish? It has a mild to medium heat level. Adjust cayenne to taste or omit for a kid-friendly version.
Can I make this gluten-free? Yes, this recipe is naturally gluten-free as long as your sausage and broth are certified gluten-free.
Emily
Shrimp Dirty Rice Skillet
A hearty one-pan meal loaded with seasoned ground beef, sausage, shrimp, rice, and the classic trinity of onion, peppers, and celery. Bold Cajun-inspired spices make this skillet dish flavorful and satisfying.
1lbpork sausage (or chicken/turkey sausage as substitute)
12mediumshrimp, peeled and deveined
2cupscooked long-grain rice
1mediumonion, diced
2stalkscelery, diced
3clovesgarlic, minced
2tbspvegetable oil or butter
1tspsmoked paprika
1tspground cumin
1tspblack pepper
1/2tspcayenne pepper (optional)
1tspdried thyme
1bay leaf (optional)
1 1/2cupschicken or beef broth
Salt, to taste
Chopped green onions or parsley, for garnish
Equipment
Large skillet
Wooden spoon or spatula
knife and cutting board
Measuring cups and spoons
Method
Heat 1 tbsp oil in a large skillet. Season shrimp with salt and pepper, then cook until pink (2–3 minutes). Remove and set aside.
In the same skillet, add ground beef and sausage. Cook until browned and crumbly. Drain excess fat if needed.
Stir in onion, peppers, celery, and garlic. Cook 5 minutes until softened and fragrant.
Add smoked paprika, cumin, black pepper, cayenne, thyme, and bay leaf. Stir, then pour in broth. Let simmer for 10 minutes.
Add cooked rice, stirring until fully combined and coated with flavor.
Top with cooked shrimp and garnish with chopped green onions or parsley. Serve hot.
Notes
Adjust the spice level by reducing or omitting cayenne. For extra Cajun flavor, use andouille sausage. Leftovers reheat well and can also be frozen for up to 2 months.
