Description
Spicy Cajun-seasoned shrimp paired with seasoned rice in a one-pan skillet dish. Full of bold flavors, it’s a quick and satisfying meal that’s perfect for busy nights.
Ingredients
For the Cajun Shrimp & Rice Skillet:
- 1 lb large shrimp, peeled and deveined (fresh or frozen)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 1 bell pepper, chopped (red or green)
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (or jasmine rice for extra fragrance)
- 2 ½ cups chicken broth (low-sodium preferred)
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for added heat)
- Salt and pepper, to taste
- 1 teaspoon lemon juice (optional, for extra brightness)
- Fresh parsley, chopped (for garnish)
Instructions
If you’re using frozen shrimp, start by thawing them. Place the shrimp in a bowl of cold water and let them sit for about 10-15 minutes to defrost, or thaw them in the refrigerator overnight. Once thawed, pat the shrimp dry with paper towels to remove any excess moisture, ensuring they sear well in the pan.
If the shrimp are already peeled and deveined, you can skip that step. If they still have their shells on, peel and devein them to ensure they cook evenly.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
Add the minced garlic to the pan and cook for an additional 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
Once the vegetables are softened and the garlic is fragrant, add the rice to the skillet. Stir to combine, allowing the rice to toast slightly in the butter and oil for about 1-2 minutes. This step helps bring out the nutty flavor of the rice and adds an extra layer of depth to the dish.
Next, pour in the chicken broth and add the Cajun seasoning, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Stir to combine everything evenly. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let the rice cook for about 15 minutes, or until the liquid has been absorbed and the rice is tender. Make sure to check the rice near the end of cooking to prevent it from burning or sticking to the bottom of the skillet.
While the rice is cooking, season the shrimp with a pinch of Cajun seasoning, smoked paprika, salt, and pepper. Heat a separate pan or use the same skillet if there’s enough room, and cook the shrimp over medium-high heat. Add a little oil to the pan and cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcooking the shrimp, as they can become tough and rubbery. Remove the shrimp from the pan and set them aside.
Once the rice is cooked, gently fluff it with a fork to separate the grains. If you find that the rice is too dry, you can add a splash of chicken broth or a little more butter to give it extra moisture.
Add the cooked shrimp on top of the rice, then drizzle with a bit of lemon juice for a pop of brightness (optional). Stir gently to combine the shrimp with the rice, making sure the shrimp is evenly distributed throughout the skillet.
Remove the skillet from the heat and garnish the dish with freshly chopped parsley for a burst of color and added freshness. Serve the Cajun Shrimp & Rice Skillet immediately, paired with a simple side salad, cornbread, or steamed vegetables. The dish is also great on its own for a satisfying one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g