Cajun Shrimp and Rice (Easy One-Pot Recipe!)
This Cajun Shrimp and Rice recipe is so simple to make. Learn how to make Southern-style shrimp and rice with this spicy one-pot dinner recipe.
Servings: 4 servings
Calories: 258calories
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup uncooked white rice
- 2 cups vegetable broth
- 1 pound wild-caught shrimp, peeled and deveined
- 1 tablespoon lemon juice
Instructions
- In a medium pot or skillet with a tight-fitting lid, heat the oil and butter over medium heat.
- Add onion, celery, and bell pepper. Sauté for 4-5 minutes until softened.
- Add garlic, paprika, oregano, thyme, cayenne pepper, and crushed red pepper flakes. Cook for another minute until fragrant.
- Stir in rice and broth. Season generously with salt and pepper.
- Increase heat to high and bring mixture to a boil. Reduce heat to low and cover.
- Cook for 10-15 minutes, or until most of the liquid is absorbed and the rice is almost cooked through.
- Stir in the shrimp and cover. Cook for about 5 minutes, until shrimp is pink and opaque.
- Stir in the lemon juice. Serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
Nutrition
Calories: 258calories | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 516mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1129IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 1mg