Blackened Shrimp Rice Skillet (Printable Version)

# What You Need:

→ Shrimp

01 - 1 lb (450 g) large shrimp, peeled and deveined
02 - 1 ½ tbsp Cajun seasoning
03 - 1 tbsp olive oil

→ Vegetables

04 - 1 medium red bell pepper, diced
05 - 1 medium green bell pepper, diced
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced

→ Rice

08 - 1 cup (200 g) long-grain white rice, rinsed
09 - 2 cups (480 ml) low-sodium chicken broth

→ Additional

10 - 1 (14.5 oz / 400 g) can diced tomatoes, drained
11 - 2 tbsp fresh parsley, chopped
12 - ½ tsp salt (or to taste)
13 - ¼ tsp black pepper
14 - 1 lemon, cut into wedges (for serving)

# Steps to Follow:

01 - In a medium bowl, toss shrimp with Cajun seasoning until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until opaque and slightly charred. Remove shrimp and set aside.
03 - In the same skillet, add diced onions and bell peppers. Sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in rice and toast for 1 minute. Add chicken broth, diced tomatoes, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
05 - Uncover, stir, and return the cooked shrimp to the skillet. Cook uncovered for an additional 2–3 minutes until shrimp are heated through and rice is tender.
06 - Sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Additional Notes:

01 - For extra heat, add a pinch of cayenne pepper with the Cajun seasoning.
02 - Substitute brown rice for white rice, increasing simmer time as needed.
03 - For a vegetarian version, omit shrimp and use vegetable broth; add black beans for protein.
04 - Pair with a crisp Sauvignon Blanc or a light lager.

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