Cajun Shrimp and Tomato Risotto
This Cajun Shrimp and Tomato Risotto is a bold, one-pan meal that’s easy to make yet packed with flavor. As a recipe developer who prioritizes high-quality ingredients, I love using my homemade Cajun seasoning to create the perfect balance of smoky heat and savory depth. Ready in under 30 minutes, this dish is a simple way to bring restaurant-quality flavor to your table!
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Juicy, seasoned shrimp pair perfectly with fluffy, spice-infused rice, making every bite rich and satisfying. This dish is naturally gluten-free and dairy-free and can easily be adjusted for spice preference, so you can make it as mild or as fiery as you like. Serve it on its own for a hearty meal, or pair it with a fresh salad or roasted veggies for a well-rounded dinner.
Cajun Shrimp Risotto
- Shrimp - Medium sized wild shrimp are best. I prefer to purchase them deveined but if yours are not make sure to do that at home.
- Fire roasted tomatoes - Diced tomatoes will work too but you might want to add a little more seasoning.
- Broth - Any broth like chicken, vegetable, or bone will work.
- Arborio rice - This is a type of Italian short-grain rice. It’s higher in starch than other varieties, which allows it to become soft and creamy once cooked.
- Cajun seasoning - I prefer homemade so it's super fresh!
How to Make Tomato Risotto with Cajun Shrimp
Step 1 : Cook the shrimp. Coat the shrimp with the cajun seasonings and cook in a skillet with olive oil over medium heat until cooked through. Transfer the shrimp to a separate plate and set aside.
Step 2 : Saute the aromatics. Cook the onion and garlic in a skillet with olive oil until fragrant.
Step 3 : Add the tomatoes. Spoon the tomato paste into the skillet and stir into the onions until the paste turns a dark red color. Pour in the fire roasted tomatoes and stir to incorporate.
Step 4 : Cook the rice. Add the arborio rice to the skillet and stir slightly before adding the broth to the skillet in ½ cup increments. Keeping the skillet at a low simmer, continue to stir the risotto adding the broth in ½ cup increments every 2 - 3 minutes until the rice has soaked up the majority of the liquid.
Step 5 : Add the shrimp. Transfer the shrimp back to the skillet and gently stir into the risotto. Serve while warm and enjoy!
Tips
- I prefer to cook the shrimp with shells and tails removed which makes it easier to serve.
- Stir the risotto consistently to prevent burning. It will take about 20 minutes to cook all the way.
- Risotto should have a bit of a bite to it so it's not mushy. When it's served it should spread out on the plate a little and not keep a shape like mashed potatoes.
How to Store Cajun Shrimp Risotto
Allow the dish to cool down before transferring it to an airtight container. When ready to serve, heat up a serving in the microwave or on the stove with another splash of broth or water to loosen it up.
Frequently Asked Questions
Yes brown rice will work well but the cooking time will vary. Refer to this cajun shrimp rice skillet recipe specifically for brown rice.
Yes this dish will have some heat to it. You can calm it down but using less cayenne pepper.
Be sure to check out more one-skillet recipes:
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Recipe
Cajun Shrimp with Tomato Risotto
Ingredients
- 1 ½ lbs shrimp
- 2 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2 tablespoon olive oil - divided
- 1 white onion - small, diced
- 2 cloves garlic
- 2 tablespoon tomato paste
- 14 oz fire roasted tomatoes
- 1 cup arborio rice
- 4 cup broth - I used chicken but vegetable or bone will work too
Instructions
- Sprinkle the cajun seasonings over the shrimp and mix well to coat. Heat a large skillet over medium heat with 1 tablespoon of the olive oil and cook the shrimp until pink on all sides (about 2 - 3 minutes per side). Transfer the shrimp to a plate and set aside.1 ½ lbs shrimp, 2 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon sea salt, ½ teaspoon pepper, 2 tablespoon olive oil
- Add the remaining 1 tablespoon olive oil to the skillet and cook the diced onions until soft. Add the garlic and cook until fragrant.1 white onion, 2 cloves garlic
- Spoon the tomato paste into the skillet and mix into the onions until it turns a darker red. Pour the fire roasted tomatoes into the skillet and gently stir to combine.2 tablespoon tomato paste, 14 oz fire roasted tomatoes
- Pour the arborio rice into the skillet and gently mix to toast the rice for 1 -2 minutes. Gradually add the broth in ½ cup increments, allowing the rice to come to a low boil to soak up the liquid. Continue to add the broth until all 3 ½ cups have been added. With the last ½ cup of broth, add the shrimp back to the skillet and gently stir to combine. The consistency of risotto should be like grits, it should be slightly thick but not enough to hold a shape on a plate.1 cup arborio rice, 4 cup broth
- Serve the risotto warm and enjoy!
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