Cajun Shrimp & Rice Skillet
- Ready In:
- 2 tablespoons olive oil
- 1⁄2 yellow onion, diced
- 2 garlic cloves, minced
- 1⁄2 green bell pepper, sliced
- 1⁄2 yellow bell pepper, sliced
- 1⁄2 red bell pepper, sliced
- 1⁄2 orange bell pepper, sliced
- 1 tablespoon cajun seasoning
- 1 1⁄2 cups long-grain white rice
- 2 3⁄4 cups chicken stock or 2 3/4 cups water
- 1 lb large peeled and deveined shrimp
- 1 lemon, juiced plus lemon wedges for garnish
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons sliced scallions (to garnish)
- Preheat oven to 375 degrees F.
- Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
- Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
- Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
- Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.
I've made this several times. It is one of my go-to recipes when I'm hungry for shrimp. Easy and tasty. Sometimes I've added more Cajun seasoning, once a dash of Sriracha sauce but the basic recipe is the same. I keep a bag of diced onion and a bag of diced bell pepper in the freezer so getting this into the oven takes no time at all. Pour a glass of wine - add the shrimp - set the table - dinner is ready!