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 the tail on, but peeled 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
2-4
servings30
minutesIngredients
1 tsp cumin
1 tsp cayenne
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
2 bell peppers, preferably red and yellow
1 medium onion
340g raw, deveined shrimp
1 cup long grain rice, rinsed
2 1/2 cups chicken broth
2-3 handfuls of chopped kale
4 tbsp neutral oil, like avocado or canola
salt (I'm using Diamond Crystal Kosher)
Optional: 2 ripe avocados, 1 lime, 1/3 cup chopped cilantro, 1/2 tsp cumin and tortilla chips to make guac + chips for serving
Directions
In a small bowl mix 1 tsp cumin, 1 tsp cayenne, 1 tsp onion powder, 1 tsp paprika and 1 tsp garlic powder. Next, slice 1 medium onion and 2 bell peppers. Finally, wash and chop enough kale for 2-3 handfuls, if you haven't already.
Transfer shrimp to a plate and pat dry with paper towel. Season with 1 tsp salt all over and 2 tsp of the prepared Cajun spice blend. Set aside.
Heat a 10" braiser, or thick-bottomed pan, on medium. Once hot, add 3 tbsp neutral oil 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.
Once softened, add in the remaining spice blend. Toss to coat and let cook for 1 minute, or until the spices become fragrant.
To the pot add 1 cup rinsed rice, 2 1/2 cups broth and 2-3 large handfuls of chopped kale. Give that a good stir, then bring to a boil and reduce to a simmer. Cover and cook for 15 minutes, or cook by follow package instructions.
When the rice is done, remove the lid and fluff it up. Add the shrimp back to the pot and cover. Let stand for 5 minutes before serving.
Optional: Serve with quick guac and chips. 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.
Note
- If you don't have a mortar and pestle, a small bowl and fork will do the trick!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked for you in the comment section below. It’s always nice hearing from you!