I just love the simple beauty of a one-pan meal. One pan, one sheet pan, one cooking device that keeps dinnertime manageable in both time and effort. This shrimp and rice dish is a simple but absolutely delicious meal that comes together in just one pan. If I really have to be technical, you will need a bowl to mix up your spices but let’s not split hairs. It’s simple and it’s good and that’s music to my ears!
Most of us are familiar with the magic that is a cajun seasoning. I like to put together my own blend by diving into my spice drawer for some flavorful spices, like paprika, garlic powder, dried thyme, and of course, cayenne – we can’t have a “cajun” seasoning without a little bit of heat!
Cooking the rice is the next step and that means using butter, chicken broth, and some of that cajun seasoning we just mixed together. The rice will take on some of that beautifully golden-red color from the spice blend as well as absorb the chicken broth for a batch of rice that is tender and flavorful.
I buy shrimp that are already peeled and deveined so I don’t have to do that step when I get home. The shrimp will need a little love too, so I’ll give them a nice toss in the rest of the cajun seasoning. Then, I nestle the shrimp into the rice for the last 3-5 minutes of cooking. The shrimp will turn into that distinctive blush-pink color as it cooks and then it’s time to dive in!
One pan cajun shrimp and rice is an ideal weeknight dinner. It captivates all of the essential senses when it comes to food: it smells good, looks gorgeous, and tastes amazing. Good food doesn’t require fancy equipment or complex ingredients! And with only one pan to clean, I’ve also satisfied my own sanity!
One Pan Cajun Shrimp and Rice
- 1 1/2 cups uncooked long grain white rice
- 3 cups chicken broth
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons (1/2 stick) butter, melted and divided
- 2 cloves garlic, minced
- For the cajun seasoning:
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- In a small bowl, whisk together all the ingredients for the cajun seasoning.
- In a large skillet, add half of the butter over medium heat. Stir in garlic, rice, and half of the cajun seasoning.
- Stir in the chicken broth, bring to a boil, cover and reduce to a simmer. Cook 15 minutes, stirring halfway through.
- Stir together the shrimp and remaining butter and cajun seasoning. Stir shrimp into rice, cover, and cook until shrimp is cooked through but still pink, 3-5 minutes.
- Serve and enjoy!
Recipe adapted from Le Creme de la Crumb.