Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 30 mins | Servings: 4
This is an amazing one-pot dinner loaded with delicious flavour! Mouthwatering skillet meal with fluffy rice and juicy shrimps that looks nice and tastes superb!
Ingredients
2 tbsp Butter
1 tsp cooking oil
500 g. Shrimp Cleaned and deveined
1 tablespoon minced garlic
2-3 tbsp Cajun Spice mix
1 c. White Jasmine Rice
1 large onion chopped
2-3 Medium ripe tomatoes (about 1 c.)
3 c. chicken stock
avocado For serving
Fresh coriander (for garnish)
Lemon Wedges (for serving)
Salt to taste
1 c. bell pepper
How to make Cajun Shrimp and Rice Skillet
Step 1: In a pan, heat 1 tbsp butter. Once the butter has melted, add the shrimps to the pan with a tbsp Cajun seasoning. Cook the shrimp for not more than 2 to 3 minutes per side over medium-high heat. Set the cooked shrimp aside once done.
Step 2: In the same pan, add the rest of the butter and oil. Add the chopped onions along with the minced garlic and cook until the onion has softened.
Step 3: To the pan, add the rice and toast for about 3 to 4 minutes over low-medium heat, stirring in between until the rice is a little toasty.
Step 4: Now, add the chopped red bell pepper to the pan along with the tomato and the rest of the Cajun seasoning. Stir well, then pour in the warm stock. Put the lid on and continue to cook until the rice is cooked.
Step 5: Add the shrimp, stir, and cover the pan again. Continue to cook for 8 to 10 minutes more over low heat until the rice is completely cooked.
Step 6: Before taking the lid off, allow the rice to rest for at least 10 minutes. Uncover and gently separate the rice grain with a fork.
Step 7: Serve garnished with some fresh cilantro. Enjoy the Cajun Shrimp and Rice Skillet with avocado and lemon wedges on the side. Enjoy!
Notes:
Feel free to adjust the quantity of the Cajun spice mix to suit your taste.
For this recipe, you can use either fresh ripe tomatoes or canned diced tomatoes.
Keep in mind that the amount of stock to use depends on the rice. If the rice is not done, simply add more stock to the pan.
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
- 2 tbsp Butter
- 1 tsp cooking oil
- 500 g. Shrimp Cleaned and deveined
- 1 tablespoon minced garlic
- 2-3 tbsp Cajun Spice mix
- 1 c. White Jasmine Rice
- 1 large onion chopped
- 2-3 Medium ripe tomatoes (about 1 c.)
- 3 c. chicken stock
- avocado For serving
- Fresh coriander (for garnish)
- Lemon Wedges (for serving)
- Salt to taste
- 1 c. bell pepper
Instructions
Step 1: In a pan, heat 1 tbsp butter. Once the butter has melted, add the shrimps to the pan with a tbsp Cajun seasoning. Cook the shrimp for not more than 2 to 3 minutes per side over medium-high heat. Set the cooked shrimp aside once done.
Step 2: In the same pan, add the rest of the butter and oil. Add the chopped onions along with the minced garlic and cook until the onion has softened.
Step 3: To the pan, add the rice and toast for about 3 to 4 minutes over low-medium heat, stirring in between until the rice is a little toasty.
Step 4: Now, add the chopped red bell pepper to the pan along with the tomato and the rest of the Cajun seasoning. Stir well, then pour in the warm stock. Put the lid on and continue to cook until the rice is cooked.
Step 5: Add the shrimp, stir, and cover the pan again. Continue to cook for 8 to 10 minutes more over low heat until the rice is completely cooked.
Step 6: Before taking the lid off, allow the rice to rest for at least 10 minutes. Uncover and gently separate the rice grain with a fork.
Step 7: Serve garnished with some fresh cilantro. Enjoy the Cajun Shrimp and Rice Skillet with avocado and lemon wedges on the side. Enjoy!
Notes
Feel free to adjust the quantity of the Cajun spice mix to suit your taste. For this recipe, you can use either fresh ripe tomatoes or canned diced tomatoes. Keep in mind that the amount of stock to use depends on the rice. If the rice is not done, simply add more stock to the pan.
