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Cajun Garlic Butter Shrimp and Rice

A vibrant, one-pan meal featuring juicy Cajun-spiced shrimp, colorful bell peppers, and fluffy garlic butter rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Marinade
  • 1 lb large shrimp peeled and deveined
  • 1.5 tbsp Cajun seasoning
Rice & Vegetables
  • 2 tbsp olive oil divided
  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 1 red bell pepper finely diced
  • 1 yellow bell pepper finely diced
  • 4 cloves garlic minced
  • 1 cup long-grain white rice rinsed
  • 2 cups chicken broth low-sodium
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Garnish
  • 3 green onions sliced
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large deep skillet with lid
  • Cutting board
  • Chef's knife
  • Slotted spoon

Method
 

  1. Toss the peeled shrimp with Cajun seasoning in a bowl until fully coated.
  2. In a large skillet over medium-high heat, melt 1 tbsp butter and 1 tbsp olive oil. Sear shrimp for 1-2 minutes per side until pink. Remove and set aside.
  3. Reduce heat to medium. Add remaining butter and oil. Sauté diced onion and bell peppers for 4-5 minutes until soft.
  4. Add minced garlic and cook for 1 minute. Stir in the rinsed rice and toast for 2 minutes, stirring constantly.
  5. Pour in chicken broth, smoked paprika, salt, and pepper. Bring to a boil.
  6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
  7. Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork.
  8. Stir the cooked shrimp back into the skillet to warm through. Garnish with parsley and green onions. Serve with lemon wedges.

Notes

Do not lift the lid while the rice is simmering. For extra spice, add a pinch of red pepper flakes to the seasoning mix.