Cajun Shrimp and Rice Skillet
This Cajun shrimp and rice skillet is a simple, flavorful dish that's perfect for any occasion, whether it's a quick weeknight dinner or a cozy weekend meal. With its bold spices, juicy shrimp, and hearty rice, it’s sure to become a favorite in your recipe collection.
Equipment
- Large Skillet or Cast-Iron Pan
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Sharp Knife and Cutting Board
- Tongs
- Lid for the Skillet
- Fine-Mesh Strainer
- Citrus Juicer optional
Ingredients
- 1 lb 450g shrimp (peeled and deveined, tails on or off)
- 1 tablespoon Cajun seasoning store-bought or homemade
- 1 tablespoon olive oil or butter
- 1 cup uncooked long-grain rice white or brown
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil or butter
- 1 small onion finely chopped
- 1 bell pepper chopped, any color
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/2 cup diced tomatoes fresh or canned, drained
- 1/2 cup frozen peas or corn optional
- 1 tablespoon fresh parsley or green onions chopped, for garnish
Instructions
Season and cook the shrimp:
- In a bowl, toss the shrimp with Cajun seasoning until well coated.
- Heat 1 tablespoon olive oil (or butter) in a large skillet over medium-high heat.
- Add the shrimp and cook for 2-3 minutes on each side until they turn pink and slightly charred. Remove from the skillet and set aside.
Sauté the vegetables:
- In the same skillet, add another tablespoon of olive oil (or butter).
- Sauté the chopped onion and bell pepper for 3-4 minutes, until softened.
- Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the rice and seasonings:
- Stir in the uncooked rice, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Toast the rice for 1-2 minutes, allowing it to absorb the flavors.
Cook the rice:
- Pour in the chicken or vegetable broth and diced tomatoes. Stir everything together and bring to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes (or according to the rice package instructions), until the rice is tender and the liquid is absorbed.
Add shrimp and finish:
- Once the rice is cooked, stir in the cooked shrimp and any juices from the plate.
- Add frozen peas or corn (if using) and cook for another 2-3 minutes until heated through.
Garnish and serve:
- Remove the skillet from heat and sprinkle with fresh parsley or green onions for garnish. Serve warm and enjoy this flavorful one-pan Cajun shrimp and rice skillet!
Notes
Nutritional Value (per serving, approximate)
- Calories: 400-450 kcal
- Protein: 25-30g
- Carbohydrates: 45-50g
- Fiber: 3-5g
- Sugars: 3-5g
- Fat: 15-20g
- Saturated fat: 3-4g
- Cholesterol: 150-200mg
- Sodium: 500-700mg
- Potassium: 500-600mg
- Vitamin A: 15-20% of daily value
- Vitamin C: 25-30% of daily value
- Iron: 10-12% of daily value