Description
A bold and flavorful Cajun shrimp and rice skillet made in one pan, featuring tender shrimp, seasoned rice, and smoky spices for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 pound (225 g) shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning (plus more to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion, finely chopped
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Season shrimp with Cajun seasoning, paprika, salt, and pepper.
- Cook shrimp for 2–3 minutes per side until pink, then remove and set aside.
- In the same skillet, cook chopped onion until softened.
- Add bell peppers and cook until slightly tender.
- Stir in garlic and cook briefly until fragrant.
- Add rice and toast lightly for about 1 minute.
- Pour in chicken broth and add thyme, oregano, and cayenne pepper if using.
- Bring to a gentle simmer, cover, and cook on low heat for 15–18 minutes until rice is tender and liquid is absorbed.
- Return shrimp to the skillet and mix well.
- Cook for an additional 2–3 minutes until shrimp are heated through.
- Garnish with fresh parsley and serve warm.
Notes
- Add sliced sausage for a heartier version.
- Include diced tomatoes for extra flavor and color.
- Reduce cayenne pepper for a milder dish.
- Use brown rice for a nuttier taste, adjusting liquid and cooking time.
- Add a splash of broth when reheating to prevent dryness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
