Description
This Cajun Shrimp and Rice Skillet recipe delivers a flavorful, Southern-inspired meal that combines tender shrimp coated in a spicy Cajun seasoning with fluffy white rice cooked in savory chicken broth. Ready in just 30 minutes, this one-pan dish is perfect for a quick weeknight dinner packed with bold flavors and minimal cleanup.
Ingredients
Scale
Rice and Broth
- 1 â…“ cups uncooked long grain white rice
- 2 â…” cups chicken broth
Shrimp and Butter
- 1 pound large or jumbo shrimp, peeled and de-veined
- 4 tablespoons butter, melted, divided
- 1 teaspoon minced garlic
Cajun Seasoning
- 1 ½ teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried oregano (may substitute an Italian herb blend or Herbs de Provence)
- ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare Cajun Seasoning: Whisk together paprika, salt, garlic powder, cracked black pepper, onion powder, dried oregano, cayenne pepper, and crushed red pepper flakes until well combined to create the flavorful Cajun seasoning blend.
- Cook Rice: In a skillet, stir the uncooked rice and minced garlic with half of the melted butter, then add chicken broth. Bring the mixture to a boil, reduce heat to a simmer, cover, and cook the rice for about 15 minutes, stirring occasionally to prevent sticking, until the rice is tender and liquid is absorbed.
- Prepare Shrimp: While the rice is cooking, toss the peeled and de-veined shrimp in the remaining melted butter and the prepared Cajun seasoning until evenly coated with the spices.
- Combine Shrimp and Rice: Stir the seasoned shrimp into the cooked rice in the skillet. Cover again and cook for an additional 3 to 5 minutes or until the shrimp turns pink and opaque, indicating it is fully cooked.
- Serve: Optionally garnish with chopped fresh parsley, then serve the Cajun shrimp and rice hot for a delicious, spicy meal.
Notes
- For a milder version, reduce or omit the cayenne pepper and crushed red pepper flakes.
- If you prefer a gluten-free dish, ensure the chicken broth is certified gluten-free.
- Shrimp cooks quickly; avoid overcooking to keep them tender.
- You can substitute fresh parsley with cilantro or green onions for garnish.
- Leftovers keep well refrigerated for up to 2 days and reheat nicely in a skillet or microwave.
