Hey there, friend! So, let me tell you about this delicious Cajun Shrimp and Rice Skillet that has been a lifesaver for me on countless busy weeknights. It all started when I was trying to impress my (now very impressed) in-laws. We were all tired of the usual spaghetti dinners, and I wanted something that would make me look like I knew what I was doing in the kitchen. Spoiler alert: it worked, and it’s been a staple ever since!
Why You’ll Love This Dish
I whip this up whenever I need a quick dinner that still feels special. My family goes nuts for it because, well, who doesn’t like shrimp? (Except my weird cousin who thinks shrimp are ‘sea bugs’ but let’s not get into that). It’s spicy, hearty, and honestly, it’s a one-pan wonder—fewer dishes, more praises. Even when I’m feeling a bit ‘meh’ about cooking, this dish never disappoints.
Ingredients You’ll Need
- 1 pound shrimp, peeled and deveined (if you’re in a pinch, frozen works just fine)
- 2 tablespoons olive oil (my grandma swears by butter, but olive oil is a lighter choice)
- 1 onion, chopped
- 1 bell pepper, chopped (any color will do, but I love the red ones for a pop of color)
- 2 garlic cloves, minced
- 1 cup long-grain rice (sometimes I use brown rice because… health)
- 2 cups chicken broth (homemade if you’re feeling fancy, but boxed is totally okay)
- 2 teaspoons Cajun seasoning (I make my own blend, but store-bought is totally great)
- Salt and pepper to taste
- Chopped parsley for garnish, optional
How to Get This Dish Just Right
- Heat the olive oil in a large skillet over medium heat. Toss in the onion and bell pepper, and let them mingle for about 5 minutes until they’re soft. (This is where I usually have a sip of wine.)
- Add the garlic and stir for a minute. Don’t let it burn! Just a heads-up, it’s a fine line between fragrant and burnt.
- Throw in the shrimp and cook until they’re pink. Remove them from the pan. They’ll come back later, I promise.
- Add rice to the skillet, letting it soak up all those flavors for about a minute. Stir in the chicken broth and Cajun seasoning. Bring it to a boil, then lower the heat, cover, and simmer for 15-20 minutes. (Trust me, patience here is key!)
- Once the rice is tender, return the shrimp to the skillet. Mix everything together and season with salt and pepper to taste.
- Garnish with parsley if you’re feeling fancy, and serve hot!
My Notes and Tips
So, here’s the thing—brown rice takes longer to cook, so if you’re going that route, add a bit more broth and give it more time. And if you accidentally make it too spicy (ahem, guilty), a dollop of sour cream can really save the day.
Let’s Talk Variations
I’ve tried adding some sausage to this dish, and it was a huge hit! Once, I thought about adding pineapple for a tropical twist, but let’s just say that wasn’t my best idea. 😂 Oh, and sometimes I swap the shrimp for chicken when I’m feeling rebellious.
The Gear You’ll Need
All you really need is a good skillet. If you don’t have one, a large pot will work too. I once used a random frying pan, and it did the trick—kind of.
How to Store Leftovers
Store any leftovers in an airtight container. It keeps in the fridge for about 3 days, though honestly, in my house, it never lasts more than a day!
How to Serve This Delight
I usually pair this with a simple green salad or some crusty bread. My kids love when I make it with a side of cornbread, because carbs are life, right?
Learnt the Hard Way
I once tried rushing the simmering process, and regretted it because the rice was crunchy—not in a good way. So, lesson learned: patience is key.
FAQs
Can I use other types of seafood? Oh, totally! Scallops or even a mix of seafood can be a great twist.
What if I don’t have Cajun seasoning? You can make your own with a mix of paprika, garlic powder, onion powder, cayenne, and a bit of thyme. It’s surprisingly easy!
Is this dish freezer-friendly? You can freeze it, but the texture of the rice might change a bit. Still tastes good, though!