This one-pot cajun spiced shrimp and rice is a weeknight win. It’s packed with protein and veggies, and comes together in 30 minutes. Serve it with guac and chips to make it a real crowd-pleaser.
Equipment
Here’s everything you need to make Cajun spiced shrimp and rice at home:
- 10″ braiser, or other thick-bottomed pan
- small bowl
- chef’s knife
- cutting board
- wooden spoon
- tongs
- colander
- mortar and pestle, or fork and small bowl
Get the full ingredients list and instructions below!
Cooking Tips
- When buying shrimp, look for a product that is raw, deveined and sustainably sourced. I prefer peeled with the tail on for easy eating while still getting to reap the flavour benefits from a bit of shell. That said, peeled, tail-off also works! To identify a sustainably sourced seafood product, look for a certifiable stamp on the packaging. To save a bit of money, I skip the seafood counter and look for shrimp in the frozen food section of the grocery store.
- No kale, no problem! Swap it for another hearty green like spinach, collards or Swiss chard. Note that spinach will cook faster than the other options, so only add it after the rice is cooked.
- I like to serve it with guacamole and chips for healthy fats and a little crunch factor. But that’s totally optional! To make a quick guac, add 2 ripe avocados to a mortar and pestle with a pinch of salt. Mash until mostly smooth with a few remaining chunks. Add in the juice of 1 lime, 1/3 cup chopped cilantro, 1/2 tsp cumin. Mix again until combined. Taste and adjust seasoning, adding more salt until it’s punchy and creamy.
Cajun Spiced Shrimp and Rice
What's not to love about a one-pot shrimp and rice dinner?
Ingredients
Method
- In a small bowl create your Cajun spice blend by mixing 1 tsp cumin, 1 tsp cayenne, 1 tsp onion powder, 1 tsp paprika and 1 tsp garlic powder. Transfer shrimp to a plate and pat dry with paper towel. Season with 1 tsp salt and 2 tsp of the spice blend. Set aside. Next, slice 1 medium onion and 2 bell peppers. Finally, wash and chop enough kale for 2-3 handfuls, if you haven't already.
- Heat a 10" braiser, or thick-bottomed pan, on medium. Once hot, add enough neutral oil to lightly coat the bottom and turn to medium-high. Just before smoking, add the shrimp to the pan, allowing a little space between each one. Cook on one side until browned, about 3 minutes. Toss to mix and transfer to a clean plate. The goal is to get as much browning on one side without overcooking the shrimp.
- Turn the heat to medium and add a little more neutral oil to the pan. Add sliced onion and bell peppers. Season with a pinch of salt and cook until softened, about 10 minutes. Add in the remaining spice blend. Toss to coat and let cook for 1 minute, or until the spices become fragrant.
- Rinse 1 cup rice and add to the pot, stirring to evenly coat in the spiced onions and peppers, cook until slightly toasted, about 2 minutes. Add 2 1/2 cups broth and 2-3 large handfuls of chopped kale. Give it a good stir, then bring to a simmer. Cover and cook for 15-20 minutes.
- When the rice is cooked, remove the lid and fluff it up. Add the shrimp back to the pot and cover. Let stand for 5 minutes before serving. Serve with chips and guacamole!
- To make the guacamole, add 2 ripe avocados and a pinch of salt to a mortar and pestle. Smash until thickened. Add in the juice of 1 lime, 1/3 cup chopped cilantro and 1/2 tsp cumin. Mix then taste and adjust seasoning.
Notes
If you don’t have a mortar and pestle, a small bowl and fork will do the trick!