One-Pot Cajun Shrimp
Equipment
- 1 Large Skillet with a Lid
Ingredients
Rice Base
- 2 Cups rice
- 32 ounces chicken broth You might want to throw in an extra ounce or two of broth or water to make up for evaporation
- 2-3 Tablespoons canola or vegetable oil
Shrimp
- 1 pound large or jumbo shrimp I use pre-peeled, already deveined shrimp
- 1 Tablespoon canola or vegetable oil
Cajun Seasoning
- 2¼ teaspoons paprika
- 1¼ teaspoons salt
- 1½ teaspoons garlic powder
- ¾ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon oregano
- ¼-½ teaspoon cayenne pepper ¼ for mild, ½ for spicy
Optional Garnishes
- Fresh Parsley
- Lemon Wedges
Instructions
Prep Work
- If you don't have Cajun seasoning on hand, mix together the parpika, salt, garlic powder, black pepper, onion poweder, oregano, and cayenne pepper in a small bowl.
- Give your shrimp a quick rinse and check for any missed veins or shells. Drain them well and place them in a medium bowl.
- Wash the rice until the water runs clear to remove excess starch. Place the rice in a large, deep skillet or pot. Add chicken broth, 2-3 tablespoons of oil, and about half of the Cajun seasoning (around 1½ tablespoons). Stir well and bring to a boil.
Cooking
- Once the rice is boiling, put the lid on the skillet and cook on low heat for about 15 minutes, stirring halfway through. While the rice is cooking, add 1 tablespoon of oil to the bowl of shrimp with the remaining Cajun seasoning (about 2 teaspoons), and toss until the shrimp are evenly coated.
- Once the rice is nearly done, remove the lid and stir in the shrimp. If the rice is sticking to the bottom of the pan or looks a little dry, add a splash of water before adding the shrimp. Then replace the lid and cook for 3-5 minutes more, until the shrimp has an internal temperature of 145℉.
- Top with fresh parsley and a squeeze of lemon, and pair with your favorite green vegetable.
