Description
A quick one-pan dinner with bold spices, tender shrimp, and seasoned rice.
Ingredients
- 1 and 1 half teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 half teaspoon black pepper
- 1 half teaspoon onion powder
- 1 half teaspoon dried oregano
- 1 half teaspoon cayenne pepper
- 1 quarter teaspoon crushed red pepper flakes
- 1 and 1 third cups uncooked long grain white rice
- 2 and 2 thirds cups chicken broth
- 1 pound large shrimp peeled and deveined
- 4 tablespoons unsalted butter divided
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
Instructions
- Whisk together paprika, salt, garlic powder, black pepper, onion powder, oregano, cayenne pepper, and crushed red pepper flakes in a small bowl.
- Melt 2 tablespoons of butter in a large deep skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in uncooked rice and half of the Cajun seasoning. Cook for 1 to 2 minutes, stirring to toast the rice.
- Pour in chicken broth and bring to a gentle boil.
- Reduce heat to low, cover the skillet, and simmer for 15 minutes. Stir once halfway through to prevent sticking.
- Toss shrimp with the remaining 2 tablespoons melted butter and the remaining Cajun seasoning in a separate bowl.
- Remove the lid and scatter seasoned shrimp evenly over the rice. Cover again and cook for 4 to 5 minutes until shrimp are pink, opaque, and reach an internal temperature of 145 degrees F.
- Remove skillet from heat and let it rest covered for 3 minutes.
- Sprinkle chopped parsley over the top before serving.
- Refrigerate leftovers within 2 hours and reheat thoroughly before serving again.
Notes
- For extra texture, sear the shrimp separately for 1 minute per side before adding them back to the rice at the end.
- Serve with roasted vegetables or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Cajun