Description
This Cajun Shrimp & Rice Skillet brings the bold flavors of Louisiana to your kitchen in a quick and easy one-pot meal. Packed with tender shrimp, aromatic spices, and the classic “holy trinity” of Cajun vegetables, this skillet recipe is perfect for busy weeknights. Customize it with fresh ingredients and enjoy a vibrant, flavorful dinner that’s sure to impress!
Ingredients
1 lb large shrimp, peeled and deveined
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium onion, diced
1 bell pepper (red or green), diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies, undrained
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon olive oil
Salt and pepper, to taste
1 cup corn (fresh, frozen, or canned)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sauté for 3–4 minutes until softened.
Stir in minced garlic and cook for 1 more minute until fragrant.
Add the shrimp to the skillet. Sprinkle Cajun seasoning, smoked paprika, salt, and pepper over the shrimp. Cook for 4–5 minutes until pink, stirring occasionally. Remove shrimp and set aside.
Add rice to the same skillet and toast for 2 minutes, stirring frequently.
Pour in chicken broth and undrained diced tomatoes with green chilies. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid absorbed.
Stir in corn and reserved shrimp, heat through for 2–3 minutes.
Garnish with chopped green onions and parsley. Serve with lemon wedges.
Notes
Use fresh or frozen shrimp depending on preference.
Adjust Cajun seasoning to taste for spicier or milder flavor.
Can substitute rice with cauliflower rice for a low-carb version.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
