One-Pot Cajun Shrimp and Rice
Juicy shrimp, tender rice, bell peppers, and tomatoes simmer together with bold Cajun seasoning for a flavorful 30-minute dinner made in one pot.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 pound large shrimp
- 1 cup long-grain white rice
- 2 bell peppers
- 1 14.5-ounce can diced tomatoes
- 2 cups chicken broth
- 1 small yellow onion
- 3 cloves garlic
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 lemon
Cooking instructions
- Pat the shrimp dry. Peel and devein them if needed. Chop the onion and bell peppers, mince the garlic, and cut the lemon into wedges. (about 5 min)
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the onion and bell peppers and cook until slightly softened, about 3 minutes. Stir in the garlic, Cajun seasoning, smoked paprika, salt, and black pepper; cook for 30 seconds. (about 4 min) — Medium-high heat
- Stir in the rice and cook for 1 minute to coat the grains. Add the diced tomatoes with their juices and the chicken broth. Bring to a boil. (about 3 min) — Medium-high heat
- Reduce the heat to low, cover, and simmer until the rice is nearly tender and most of the liquid is absorbed, about 12 minutes. Do not stir during cooking. (about 12 min) — Low heat
- Nestle the shrimp into the rice, cover, and cook until the shrimp are opaque, pink, and curled, and reach 145°F internally, about 3 to 4 minutes. Remove from the heat and let stand, covered, for 2 minutes. (about 6 min) — Low heat
- Fluff the rice gently with a fork, squeeze lemon juice over the top, and serve hot. (about 1 min)