Cajun Shrimp and Rice
User Reviews
5.0
3 reviews
Excellent
Cajun Shrimp and Rice
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A quick and easy shrimp and rice recipe that's ready from start to finish in about 30 minutes!
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Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 large rib celery, diced (about ½ cup)
- ½ of a small yellow onion, diced (about ½ cup)
- ½ of a green bell pepper, seeded and diced (about ½ cup)
- 2 cloves garlic minced (about 2 teaspoons)
- 1 lb. large shrimp, peeled and deveined
- 1 teaspoon Cajun Seasoning
- ½ teaspoon smoked paprika (or sub with regular paprika)
- ¼ teaspoon sugar
- Kosher salt and ground black pepper, to taste
- 1 (15 ounce) can diced tomatoes, not drained
- ¼ cup chicken broth (or more as needed)
- 1 tablespoon lemon juice
- 2 cups cooked rice
- Garnish: sliced green onions; chopped fresh parsley; lemon wedges
Instructions
- In a large skillet over medium-high heat, heat the olive oil and butter until the butter melts. Add the celery, onion, and bell pepper. Saute until the veggies are soft, about 4 to 5 minutes. Add the garlic and cook for 30 more seconds.
- Add the shrimp, Cajun seasoning, paprika, and sugar. Cook until the shrimp are just barely pink and opaque, about 2 to 3 minutes per side.
- Stir in the diced tomatoes with their juices, broth, and lemon juice, scraping any browned bits from the bottom of the pan with a wooden spoon. Simmer for about 1 to 2 more minutes. Reduce the heat to low, stir in the rice, and cook just until the rice is heated through, about 1 to 2 more minutes. Add a splash of extra chicken broth to thin the mixture, if desired. Taste and season with additional salt and pepper if necessary.
- Garnish with sliced green onions, chopped fresh parsley, and lemon wedges if desired.
Notes
- Start with any variety of cooked rice. Leftovers from a previous meal work great, or you can use microwaveable rice pouches for a shortcut.
- I use this Cajun seasoning, but any similar variety of Cajun seasoning or Creole seasoning will work. Since different seasoning blends have different amounts of salt and different levels of heat, it's important to taste the dish and adjust the seasoning as you go.
- Any size shrimp will work. I've shown large shrimp here, but you can adjust the total cooking time to accommodate larger or smaller shrimp. Leave the tails on or take them off before cooking -- whatever you prefer.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
220kcal
(11%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
267mg
(11%)
Potassium
353mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
810IU
(16%)
Vitamin C
28mg
(31%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 220kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 267mg | 11% |
| Potassium | 353mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 28mg | 31% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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