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Flavorful Cajun Butter Shrimp Skillet Recipe Easy One-Pan Dinner with Corn and Sausage Over Rice

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A quick and easy one-pan Cajun butter shrimp skillet with smoked sausage, corn, and rice, delivering bold Southern flavors in under 30 minutes.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined (medium or large size)
  • 8 ounces smoked Andouille sausage, sliced (kielbasa works too)
  • 1 cup fresh or frozen corn kernels
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon Cajun seasoning blend
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked white rice (long grain or jasmine preferred)
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Prepare 2 cups of white rice according to package instructions or use a rice cooker. Set aside and keep warm.
  2. Slice the sausage into 1/4-inch rounds. Peel and devein the shrimp if not already done. Mince garlic and finely chop the onion.
  3. Place a large skillet over medium heat and add 1 tablespoon of butter. Once melted and foamy, add the sliced sausage. Cook until browned and slightly crispy on edges, about 4-5 minutes, stirring occasionally.
  4. Push the sausage to one side of the pan. Add the remaining 2 tablespoons of butter, then add the chopped onion and minced garlic. Cook until fragrant and translucent, about 2-3 minutes, avoiding browning the garlic.
  5. Stir in the corn kernels, Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, salt, and pepper. Cook for another 2 minutes to bloom the spices and heat the corn.
  6. Add the shrimp to the skillet, spreading them out evenly. Cook without stirring for about 2 minutes until they start turning pink and slightly opaque. Flip and cook another 1-2 minutes until fully pink and firm but not rubbery.
  7. Gently stir everything to coat shrimp and sausage in the buttery, spiced sauce. Taste and adjust seasoning if needed.
  8. Spoon the shrimp, sausage, and corn mixture over warm rice. Garnish with chopped parsley or green onions and serve immediately.

Notes

Do not overcook shrimp to avoid rubbery texture. Use real butter for richness and better spice blooming. Cook sausage first for smoky flavor. Use a large skillet to avoid steaming ingredients. For dairy-free, substitute butter with olive oil or vegan butter. To loosen sauce, add a splash of chicken broth or water. Leftovers keep well for 2 days refrigerated; reheat gently with added liquid.

Nutrition

Keywords: Cajun shrimp, butter shrimp skillet, one-pan dinner, shrimp and sausage, Cajun seasoning, quick dinner, easy skillet recipe

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