Description
This Cajun Shrimp and Rice Skillet recipe is a flavorful, one-pan meal that combines tender shrimp with aromatic Cajun spices and perfectly cooked white rice. Bursting with a blend of smoked paprika, thyme, and a hint of cayenne, this dish delivers a spicy kick balanced by sautéed bell peppers and onions. Ideal for a quick, satisfying dinner, it’s gluten-free and packed with protein and vibrant colors, making it both nourishing and delicious.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning
Vegetables and Aromatics
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 green onions, sliced
- Fresh parsley, chopped (for garnish)
Rice and Spices
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season the Shrimp: Toss the shrimp with 1 tablespoon of olive oil and the Cajun seasoning in a bowl. Set aside to let the flavors marinate.
- Sauté Vegetables: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for 3–4 minutes until they become soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until it’s aromatic but not browned.
- Toast the Rice: Add the white rice to the skillet. Stir well to coat the rice in the oil and blend it with the vegetables.
- Add Liquids and Spices: Pour in the low-sodium chicken broth, then add smoked paprika, dried thyme, cayenne pepper (if using), salt, and black pepper. Stir thoroughly to combine all ingredients.
- Cook the Rice: Bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Cook the Shrimp: Remove the lid, gently fluff the rice, and evenly layer the seasoned shrimp on top. Cover again and cook for an additional 5–7 minutes until the shrimp turn pink and are cooked through.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sliced green onions and chopped fresh parsley over the dish. Serve warm and enjoy your Cajun shrimp and rice skillet.
Notes
- For a milder dish, reduce or omit the cayenne pepper.
- You can substitute brown rice; however, increase cooking time and broth slightly to ensure proper cooking.
- For added flavor and protein, consider adding andouille sausage to the skillet.
