Description
A quick, one-pan Cajun shrimp and rice dish loaded with bold spices, tender shrimp, and fluffy rice, all cooked together for a flavorful, hearty, and easy weeknight dinner.
Ingredients
1⅓ cups uncooked long grain white rice
2⅔ cups chicken broth
1 pound large or jumbo shrimp, peeled and de-veined
4 tablespoons butter, melted and divided
1 teaspoon minced garlic
1½ teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cracked black pepper
½ teaspoon onion powder
½ teaspoon dried oregano (or Italian herb blend)
½ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
Chopped parsley, for garnish
Instructions
- In a small bowl, whisk together paprika, salt, garlic powder, black pepper, onion powder, oregano, cayenne pepper, and crushed red pepper flakes to make the Cajun seasoning.
- In a large skillet over medium heat, melt 2 tablespoons butter. Stir in minced garlic, half the Cajun seasoning, and the rice.
- Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring once or twice.
- Meanwhile, toss shrimp with the remaining 2 tablespoons melted butter and the rest of the Cajun seasoning.
- After 15 minutes, stir shrimp into the rice. Cover and cook for 3–5 minutes, until shrimp are pink and opaque.
- Garnish with chopped parsley and serve immediately.
Notes
- Swap shrimp for chicken or andouille sausage for variety.
- Add diced bell peppers or zucchini when starting the rice for extra vegetables.
- Increase cayenne or add hot sauce for more heat.
- Use brown rice, adjusting cooking time to 40–45 minutes.
- Mix a larger batch of Cajun seasoning to store for future use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg
