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- 1 lb (450g) shrimp, peeled and deveined - 1 cup long-grain rice - 2 cups chicken broth - 1 bell pepper, chopped (any color) - 1 small onion, diced - 2 cloves garlic, minced - 1 tablespoon Cajun seasoning - 1 cup canned diced tomatoes (with juice) - Salt and pepper to taste - Chopped green onion and fresh parsley for garnish In this dish, shrimp is the star. Make sure you use fresh shrimp for the best taste. It should be peeled and deveined for easy cooking. You also need long-grain rice. This rice keeps its shape and has great texture. Chicken broth enhances the flavor, making the dish rich and hearty. Next, we have the veggies. Choose a bell pepper that you like. Red, yellow, or green all work well. The diced onion adds sweetness, while garlic gives a nice kick. These three ingredients create a tasty base for your meal. For seasoning, we use Cajun seasoning. This spice mix brings heat and depth. You can adjust the spice level based on your taste. Add salt and pepper to enhance all the flavors. Lastly, canned diced tomatoes add moisture and a hint of acidity. Don't forget the green onions and parsley for garnish. They add color and freshness to the plate. This simple mix of ingredients makes a delicious and vibrant dish. First, grab a large skillet or pan. Heat one tablespoon of olive oil over medium-high heat. Once hot, add the diced onion and chopped bell pepper. Sauté these for about 3-4 minutes until they soften. This step lays the flavor foundation. Now, stir in the minced garlic. Cook it for another minute until it smells amazing. Next, add one pound of shrimp to the pan. Sprinkle them with one tablespoon of Cajun seasoning, salt, and pepper. Cook the shrimp for about 2-3 minutes until they start turning pink. This shows they are cooking through. Push the shrimp to one side of the pan. On the empty side, add one cup of long-grain rice. Mix everything well to combine it with the shrimp and veggies. Now it’s time to bring it all together. Pour in two cups of chicken broth and one cup of canned diced tomatoes with juice. Stir everything to combine. Bring the mixture to a boil. Once it boils, lower the heat to a simmer. Cover the pan and let it cook for about 18-20 minutes. The rice should be tender and soak up all the liquid. After cooking, remove it from heat and let it sit with the lid on for 5 minutes. Finally, fluff the rice with a fork and mix the shrimp in well before serving. To cook shrimp just right, aim for 2-3 minutes. When they turn pink, they’re ready. Overcooking makes them tough. Keep a close eye on the color. Fresh shrimp cooks quickly, so don’t walk away. Use long-grain rice for best results. It stays fluffy and separate. Use a 2:1 liquid-to-rice ratio. For every cup of rice, add two cups of broth. This will help it cook evenly. Rinse rice before cooking to remove excess starch. Want more flavor? Add spices like paprika or cayenne. Increase the Cajun seasoning for extra heat. If you like it mild, cut back on spices. Always taste as you go. This helps you find your ideal flavor balance. {{image_2}} You can switch shrimp for chicken or tofu. Both options taste great and absorb flavor well. For chicken, use bite-sized pieces. Cook them until they are no longer pink. Tofu is a nice choice for a meatless meal. Use firm tofu and cube it before adding. You can also try other seafood like scallops or fish. Just cook them until they are tender and flaky. Feel free to add your favorite veggies. Zucchini, corn, or spinach work well. They add color and nutrients to your dish. If you want ease, use frozen vegetables. They are quick to add and save prep time. Just toss them in with the shrimp and rice. If you want a healthier option, consider brown rice or quinoa. Brown rice has more fiber and a nutty flavor. Quinoa cooks faster and is gluten-free. For a low-carb choice, try cauliflower rice. It’s light and soaks up flavors nicely. Just be sure to adjust the cooking time so it doesn’t turn mushy. To keep your One Pan Cajun Shrimp Rice fresh, cool it down quickly. Spread it out in a shallow dish. This helps the heat escape and cools it faster. Once it's cool, transfer it to an airtight container. You can store leftovers in the fridge for up to three days. Freezing this dish is easy. First, let it cool completely. Then, pack it in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it in a pan on the stove or in the microwave. Add a splash of chicken broth for moisture. This keeps the flavors bright and the rice fluffy. Shrimp cooks quickly, usually in about 2-3 minutes. In this recipe, you add shrimp after sautéing the veggies. As soon as they turn pink, they are ready. This quick cooking keeps them tender and juicy. Yes, you can prep this dish in advance. Cook the shrimp and rice, then store them separately. Keep the rice in an airtight container in the fridge. You can also chop the veggies ahead of time. When ready to eat, just reheat and combine. This dish pairs well with a fresh salad or steamed veggies. A side of coleslaw adds a nice crunch. You might also serve it with crusty bread to soak up the flavors. Each option adds a tasty touch to your meal. This blog post took you through making a delicious one-pan Cajun shrimp rice dish. We covered the essential ingredients, step-by-step cooking instructions, and helpful tips to avoid common mistakes. You also learned about variations and storage methods for leftovers. In summary, this meal is simple, tasty, and can mix with many ingredients. I hope you feel confident to try it out and make it your own! Enjoy cooking.

One Pan Cajun Shrimp Rice

Savor the flavors of the South with this easy One Pan Cajun Shrimp Rice recipe! Perfect for busy weeknights, this dish packs a punch with tender shrimp, vibrant veggies, and fluffy rice all cooked in one skillet. In just 35 minutes, you can create a mouthwatering meal that's sure to impress. Click through to explore this delicious recipe and elevate your dinner game today!
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Ingredients
  

1 lb (450g) shrimp, peeled and deveined

1 cup long-grain rice

2 cups chicken broth

1 tablespoon Cajun seasoning

1 bell pepper, chopped (any color)

1 small onion, diced

2 cloves garlic, minced

1 cup canned diced tomatoes (with juice)

1 tablespoon olive oil

Salt and pepper to taste

1 green onion, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet or pan, heat the olive oil over medium-high heat.

    Add the diced onion and bell pepper, sautéing for about 3-4 minutes until softened.

      Stir in the minced garlic and sauté for another minute until fragrant.

        Add the shrimp to the pan and sprinkle with Cajun seasoning, salt, and pepper. Cook for 2-3 minutes until they start to turn pink.

          Push the shrimp to one side of the pan, then add the rice to the empty side. Stir well to combine with the shrimp and vegetables.

            Pour in the chicken broth and canned diced tomatoes (with juices) into the pan, stirring everything together.

              Bring to a boil, then lower heat to a simmer. Cover the pan and let it cook for about 18-20 minutes or until the rice is tender and has absorbed the liquid.

                Once cooked, remove from heat and let it sit with the lid on for 5 minutes. Then fluff the rice with a fork and stir to combine the shrimp with the rice.

                  Garnish with chopped green onions and parsley before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4