Cajun Shrimp and Rice Skillet Recipe
Cajun shrimp and rice is one of the easiest, flavorful recipes you can make in just 30 minutes. Cooked in a tomato based sauce in one pot, it's a perfect busy weeknight dinner.
Servings 4 servings
Calories 525kcal
Ingredients
- 1 pound shrimp deveined, peeled with tails on
- 4 tablespoons cajun seasoning divided
- 3 tablespoons olive oil divided, or butter
- 1 large onion roughly chopped
- 1 ½ cups long grain rice uncooked
- 4 garlic cloves minced
- 2 cups chicken broth
- 14.5 ounces diced tomatoes 1 can
- 2 tablespoons tomato paste
Instructions
- Pat the shrimp dry with paper towels to remove any excess water.1 pound shrimp
- Add to a medium sized bowl and sprinkle with 2 tablespoons of cajun seasoning and 1 tablespoon of olive oil. Toss to coat.3 tablespoons olive oil, 4 tablespoons cajun seasoning
- In a medium sized skillet, heat a tablespoon of olive oil over medium high heat. Add the seasoned shrimp and cook for 2 minutes on each side. Then remove from the skillet and set aside.
- Add the last tablespoon of olive to the skillet along with the chopped onions and cook for 3-4 minutes over medium heat until the onion starts to soften.1 large onion
- Stir in the remaining Cajun seasoning, rice, and garlic and cook for an additional minute, stirring constantly, until garlic is fragrant.1 ½ cups long grain rice, 4 garlic cloves
- Add the chicken broth, diced tomatoes and tomato paste and stir together thoroughly. Bring to a slow boil2 cups chicken broth, 14.5 ounces diced tomatoes, 2 tablespoons tomato paste
- Then reduce the heat to simmer, cover and cook for 20 minutes. (Add lemon slices if using)
- Turn off the heat and add the shrimp back into the skillet. Cover and cook for an additional 1-2 minutes to heat the shrimp.
- Garnish with lemon and parsley if desired.
Notes
1Add some veggies and beans to your dish. Corn, black beans, green bell pepper, red bell pepper, green onions, celery, etc.
2. Add in some diced chicken or andouille sausage.
3. Remember to rinse your rice. I usually do this with a fine mesh strainer just to get rid of any excess starch so it stays nice and fluffy.
4. To quickly thaw shrimp, if you're using frozen, place the bag in a bowl of cold water and switch out the water every 10 minutes until the shrimp has thawed. It shouldn't be more than about 30 minutes. Store leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze: Allow to cool down and freeze in an airtight container for 1 month.
Reheat in the microwave or in a skillet on the stovetop until heated through.
2. Add in some diced chicken or andouille sausage.
3. Remember to rinse your rice. I usually do this with a fine mesh strainer just to get rid of any excess starch so it stays nice and fluffy.
4. To quickly thaw shrimp, if you're using frozen, place the bag in a bowl of cold water and switch out the water every 10 minutes until the shrimp has thawed. It shouldn't be more than about 30 minutes. Store leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze: Allow to cool down and freeze in an airtight container for 1 month.
Reheat in the microwave or in a skillet on the stovetop until heated through.
Nutrition
Serving: 1serving | Calories: 525kcal | Carbohydrates: 71g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 254mg | Potassium: 981mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3691IU | Vitamin C: 15mg | Calcium: 162mg | Iron: 4mg
