Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
This is the perfect recipe for juicy and flavorful shrimp and fluffy rice. Incredibly easy to make and ready in just thirty minutes. A super appetizing skillet meal that your whole family will surely love!
Ingredients
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500g Shrimp, cleaned and deveined
1 c. White Jasmine Rice
2-3 tbsp Cajun Spice mix
2 tbsp Butter
1 tsp cooking oil
1 large onion chopped
1 tablespoon minced garlic
2-3 Medium ripe tomatoes (about a cup)
1 c. bell pepper
3 c. chicken stock
Salt to taste
Fresh coriander For Garnishing
avocado For serving
Lemon Wedges For Serving
How to make Cajun Shrimp and Rice Skillet
Step 1: In a pan, melt a tbsp butter. Once melted, add the shrimps and a tbsp Cajun seasoning. Cook for not more than 2 to 3 minutes per side over medium-high heat. Set the cooked shrimp aside when done cooking.
Step 2: To the pan, add the rest of the butter and oil. Saute the chopped onions and minced garlic until the onion is soft.
Step 3: To the same pan, add the rice and toast for about 3 to 4 minutes, stirring in between over low-medium heat until slightly toasted.
Step 4: Stir in the chopped red bell pepper, tomato, and the rest of the Cajun seasoning.
Step 5: Pour in the warm stock, then cover the pan, and continue to cook until the rice is about 3/4 cooked.
Step 6: Add in the shrimp and stir. Cover again and cook for 8 to 10 minutes more over low heat until the rice is cooked through.
Step 7: Before opening the lid, allow the shrimp and rice to rest for at least 10 minutes. Remove the cover and gently separate the rice grain using a fork.
Step 8: If desired, garnish with cilantro, avocado, and lemon wedges. Serve and enjoy!
Notes:
For this recipe, I used a little more than 3 tbsp Cajun Spice mix but you feel free to adjust according to taste.
Use either fresh ripe tomatoes or canned diced tomatoes.
Remember that the Cajun mix and stock already have some salt in them so adding more salt towards the end is advisable.
Adjust the amount of stock depending on the rice used.
Nutrition Facts:
Serving: 1serving, Calories: 390kcal | Carbohydrates: 48g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 193mg | Sodium: 802mg | Potassium: 388mg | Fiber: 1g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 44.8mg | Calcium: 138mg | Iron: 2.5mg
Ingredients
- 500g Shrimp, cleaned and deveined
- 1 c. White Jasmine Rice
- 2-3 tbsp Cajun Spice mix
- 2 tbsp Butter
- 1 tsp cooking oil
- 1 large onion chopped
- 1 tablespoon minced garlic
- 2-3 Medium ripe tomatoes (about a cup)
- 1 c. bell pepper
- 3 c. chicken stock
- Salt to taste
- Fresh coriander For Garnishing
- avocado For serving
- Lemon Wedges For Serving
Instructions
Step 1: In a pan, melt a tbsp butter. Once melted, add the shrimps and a tbsp Cajun seasoning. Cook for not more than 2 to 3 minutes per side over medium-high heat. Set the cooked shrimp aside when done cooking.
Step 2: To the pan, add the rest of the butter and oil. Saute the chopped onions and minced garlic until the onion is soft.
Step 3: To the same pan, add the rice and toast for about 3 to 4 minutes, stirring in between over low-medium heat until slightly toasted.
Step 4: Stir in the chopped red bell pepper, tomato, and the rest of the Cajun seasoning.
Step 5: Pour in the warm stock, then cover the pan, and continue to cook until the rice is about 3/4 cooked.
Step 6: Add in the shrimp and stir. Cover again and cook for 8 to 10 minutes more over low heat until the rice is cooked through.
Step 7: Before opening the lid, allow the shrimp and rice to rest for at least 10 minutes. Remove the cover and gently separate the rice grain using a fork.
Step 8: If desired, garnish with cilantro, avocado, and lemon wedges. Serve and enjoy!
Notes
For this recipe, I used a little more than 3 tbsp Cajun Spice mix but you feel free to adjust according to taste. Use either fresh ripe tomatoes or canned diced tomatoes. Remember that the Cajun mix and stock already have some salt in them so adding more salt towards the end is advisable. Adjust the amount of stock depending on the rice used.
