Description
A one-skillet wonder loaded with bold Cajun spices, tender shrimp, and fluffy rice perfect for a quick, comforting, and flavor-packed dinner.
Ingredients
Units
Scale
- 1 1/3 cups uncooked long grain white rice
- 2 2/3 cups chicken broth
- 1 pound large or jumbo shrimp, peeled and de-veined
- 4 tablespoons butter, melted (divided)
- 1 teaspoon minced garlic
- Cajun Seasoning:
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano (or Italian herb blend)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- In a small bowl, whisk together paprika, salt, garlic powder, black pepper, onion powder, oregano, cayenne, and red pepper flakes to make the Cajun seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter. Stir in the minced garlic, half of the Cajun seasoning, and the uncooked rice.
- Add chicken broth, stir, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- While rice cooks, combine remaining 2 tablespoons of melted butter with the rest of the Cajun seasoning. Pour over shrimp and toss to coat.
- Stir the shrimp into the rice mixture. Cover and cook for 3–5 more minutes, or until shrimp turn pink and opaque.
- Fluff the rice, garnish with chopped parsley if desired, and serve hot.
Notes
For dairy-free, swap butter with olive oil. Use a heavy-bottomed skillet to prevent sticking. Store leftovers in the fridge for up to 3 days. Reheat gently on stovetop or in microwave with a splash of broth.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 1g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg
