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Cajun shrimp with tomato risotto in a skillet.
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5 from 1 vote

Cajun Shrimp with 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!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Cajun
Keyword: cajun shrimp risotto, cajun shrimp with tomato risotto
Servings: 6 servings
Calories: 290kcal
Author: Ansley Beutler

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
US Customary - Metric

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
    Cast iron skillet with cajun shrimp.
  • 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
    Fire roasted tomatoes in a skillet.
  • 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
    Cajun shrimp about to be mixed into tomato risotto.
  • Serve the risotto warm and enjoy!
    Cajun shrimp with tomato risotto in a skillet.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1245mg | Potassium: 378mg | Fiber: 2g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 3mg