Cajun Shrimp Rice Skillet

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 2 teaspoons Cajun seasoning
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 14.5-ounce can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season shrimp with 1 teaspoon of Cajun seasoning and set aside.
3. 3 Add onion, bell pepper, and garlic to the skillet; cook until softened, about 5 minutes.
4. 4 Stir in rice, diced tomatoes, chicken broth, smoked paprika, cayenne, and remaining Cajun seasoning.
5. 5 Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. 6 After 10 minutes, add the shrimp to the skillet, gently stirring to combine.
7. 7 Cover and cook until rice is tender and shrimp are opaque, about 5 more minutes.
8. 8 Remove from heat, let sit covered for 5 minutes, then fluff with a fork and garnish with parsley.

Nutrition

Tips

• For extra heat, add more cayenne pepper to taste.
• Use pre-cooked shrimp to cut down on cooking time.
• Serve with a side of cornbread for a complete Southern meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying out.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a slice of warm cornbread.
• A squeeze of fresh lemon adds brightness to the dish.

FAQ