Blackened Shrimp Rice Skillet

This bold Cajun-inspired blackened shrimp and rice skillet is my solution for busy weeknights when I crave something hearty with a little kick. Between the smoky shrimp, tender rice, and heaps of colorful veggies, every bite is packed with flavor and guaranteed to satisfy.

When I first made this after a long day at work I loved how fast it came together My friends ask for it any time they visit

Ingredients

• Large shrimp: look for ones that are firm fresh and peeled for both texture and easy eating
• Cajun seasoning: brings heat and boldness pick a mix that lists paprika high up for the smokiest flavor
• Olive oil: gets the shrimp blackened and gives the veggies great richness
• Red bell pepper and green bell pepper: provide vibrant color and a sweet crunch use firm shiny ones for best bite
• Yellow onion: adds natural sweetness and base flavor make sure it is heavy and free of bruises
• Garlic: chopped fresh for depth and spice use firm cloves with tight skin
• Long grain white rice: keeps everything light and fluffy rinse before cooking to remove extra starch for perfect texture
• Low sodium chicken broth: adds savory undertones use a rich clear broth for best results
• Diced tomatoes: provide a tangy note and moisture look for whole pieces not mushy
• Fresh parsley: adds a burst of color and brightness pick leaves that are deep green and perky
• Salt and black pepper: to balance heat and depth grind pepper fresh for fullest flavor
• Lemon wedges: for serving cut just before eating so the juice stays bright

Step-by-Step Instructions

Marinate the Shrimp:

In a medium bowl toss the shrimp generously with Cajun seasoning until each piece is well coated and set aside while you prep your other ingredients

Sear the Shrimp:

Heat olive oil in a large skillet over medium high until shimmering Add shrimp in a single layer Let them cook untouched for about one to two minutes each side until the edges are dark golden and shrimp turn opaque Remove them to a plate so they do not overcook

Sauté the Vegetables:

In the same skillet add diced onion and both bell peppers Sauté over medium heat for three to four minutes until vegetables soften and the onion turns translucent Stir occasionally so nothing burns Add garlic at the end and stir for thirty seconds to wake up its aroma

Toast the Rice:

Pour in the rinsed rice Stir to coat every grain with leftover oil and flavor bits Toast the rice for about one minute so it takes on a little color and gets fragrant

Simmer the Rice and Veggies:

Add chicken broth diced tomatoes salt and black pepper Stir well to scrape any browned bits from the bottom Let the mixture come to a gentle boil then immediately lower the heat to the lowest setting Cover the skillet tightly and let everything simmer undisturbed for fifteen minutes

Finish and Combine:

Lift the lid and check that rice is tender Give everything a good stir Return cooked shrimp to the skillet Nestle them into the rice Simmer uncovered for two or three more minutes so shrimp heat through and juices seep into the rice

Garnish and Serve:

Shower chopped parsley over the top Serve the dish straight from the skillet with lemon wedges on the side for squeezing over each portion

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One of my favorite ingredients here is Cajun seasoning Watching my partner take the first spicy bite and immediately grin told me this would become a dinner rotation staple

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If you plan to meal prep it all week portion into single servings so flavors stay fresh Reheat gently on the stove with a splash of broth to avoid drying out the rice The flavors develop even more a day later

Ingredient Substitutions

You can swap chicken or turkey sausage for shrimp If making it vegetarian use vegetable broth and black beans for protein Bell peppers of any color can be used and if you want more heat add cayenne or hot sauce If you only have brown rice just remember to increase the simmer time by ten minutes and add a bit more broth as needed

Serving Suggestions

This skillet is perfect with a crisp side salad or cool yogurt sauce to balance the heat Warm crusty bread is great for scooping up extra rice For parties I sometimes double the recipe and serve family style at the table

Cultural Context

This recipe is inspired by vibrant Louisiana cooking where bold spices and one pan meals rule Many families have their own take on shrimp and rice dishes From jambalaya to étouffée the Cajun and Creole traditions create lively food that always draws a crowd

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Common Questions

→ How do I get a perfect blackened crust on the shrimp?

Ensure the shrimp are dry before tossing with Cajun seasoning, then cook in a hot skillet without overcrowding for a charred finish.

→ Can I substitute white rice with brown rice?

Yes, but increase the simmer time and add a bit more broth if needed, as brown rice takes longer to cook.

→ What vegetables work best for this dish?

Red and green bell peppers with yellow onion add sweetness and color, but you can swap in zucchini or celery if desired.

→ Is this meal suitable for gluten-free diets?

Yes, just verify your Cajun seasoning and chicken broth are certified gluten-free, as some blends may contain gluten.

→ How can I make it vegetarian?

Omit the shrimp, use vegetable broth, and add black beans for a protein boost and a hearty, meatless option.

→ What pairs well with this skillet?

It pairs nicely with a crisp Sauvignon Blanc or a light lager to balance the spice and smoky notes.