Cajun Shrimp and Rice
This easy Cajun shrimp and rice is all made in one pan and is ready to eat in 30 minutes! You can easily customize how spicy it is.
Servings: 4 servings
Ingredients
Cajun Seasoning
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
Shrimp and Rice
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deviened
- 1 tablespoon cajun seasoning
- 1/2 cup diced yellow onion
- 1 red bell pepper diced
- 1/2 teaspoon garlic grated or minced
- 1 tablespoon cajun seasoning
- 1 cup uncooked Jasmine or basmati rice rinsed under cold water and drained
- 2 cups low sodium chicken broth
- Scallions for topping optional
Instructions
- Combine all of the ingredients for the Cajun seasoning in a small bowl.
- Add a tablespoon of olive oil to a deep 12" skillet with a lid, Dutch oven or pot over medium-high heat. Add in the onion, celery, and pepper and sauté until soft, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
- Stir in the rice and Cajun seasoning then pour in the chicken broth. Stir and bring it to a low boil. Once boiling cover with the lid and turn the heat down to low. Cook for 10 minutes.
- While the rice cooks, pat the shrimp dry with paper towels. Put them in a bowl and toss together with a tablespoon of the Cajun seasoning. Dump the shrimp on top of the rice, spread it into a single layer, and cover with the lid again.
- Cook for another 5 minutes or until the shrimp are opaque and the rice is tender. Be careful not to overcook the shrimp. Taste for seasoning, then top with sliced scallions and serve.
Nutrition
Calories: 341kcal | Carbohydrates: 48g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 1123mg | Fiber: 4g | Sugar: 3g