Cajun Shrimp and Rice Skillet
This shrimp and rice skillet recipe is packed with bold Cajun flavor, juicy shrimp, and fluffy rice, all in just 30 minutes.
Equipment
- Large skillet with lid
- wooden spoon or spatula
- knife and cutting board
- measuring cups and spoons
Ingredients
- 1 pound shrimp (peeled, deveined, tails on)
- 4 tablespoons Cajun seasoning (divided)
- 3 tablespoons olive oil (or butter)
- 1 large onion, chopped
- 1½ cups long grain rice (uncooked)
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- Optional: lemon slices and fresh parsley
Instructions
- Pat shrimp dry and toss with 2 tablespoons Cajun seasoning and 1 tablespoon oil.
- Sear shrimp in a hot skillet for 2 minutes per side. Remove and set aside.
- Add oil and onions to the skillet. Cook 3–4 minutes until soft.
- Stir in garlic, remaining seasoning, and rice. Toast for 1 minute.
- Pour in broth, diced tomatoes, and tomato paste. Stir and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Turn off heat, return shrimp to the pan, and cover for 1–2 minutes.
- Garnish with lemon and parsley before serving.
Notes
To add variety, stir in corn, bell peppers, or black beans.
Store leftovers in the fridge for up to 5 days or freeze for 1 month.
Reheat with a splash of broth to keep rice soft and shrimp tender.
Nutrition
Calories: 460kcalCarbohydrates: 36gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 170mgSodium: 820mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 8mgCalcium: 100mgIron: 3mg