Heat a non-stick skillet over medium heat and add butter. Once butter is melted, add rice to skillet and stir until lightly toasted, about 2-3 minutes.
Stir in the Cajun seasoning and salt followed by the water. Cover and let simmer for 10 minutes, stirring occasionally, until the water is about ⅔ absorbed.
Stir in the corn, place the shrimp on top, cover and allow to cook for 3-5 more minutes, until the shrimp are cooked through and the rice is tender.
Serve immediately.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave with a splash of water.