Cajun Shrimp and Rice for Two

This Cajun Shrimp and Rice recipe is perfect for those nights when you want something different for dinner but don’t have a lot of time. 

Cajun Shrimp and Rice for one, two, or a party

One of the great things about this recipe is that it’s easy to scale up or down depending on how many servings you need. We make this for just the two of us, and I can guarantee you there are zero leftovers. Want more rice? No problem. More shrimp? Easy. We typically make this with five jumbo shrimp for each of us. I then follow the rice recipe to get the correct number of servings. Add the seasonings, and voila! 

The original recipe came from Food.com and was designed for 4-6 servings. I cut this version in half and did a little tweaking. Here’s a tip: if you’re making this for more people, get more creative with the bell peppers. Go for multiple colors. It will add a lot of color to your dish! And who doesn’t like a pretty dinner?

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Cajun Shrimp and Rice

Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 2

Description

This shrimp and rice dish cooks up in one pan and takes only about 45 minutes. It’s simple and so good!

Ingredients

Servings

Ingredients

• 2 tbsp Olive oil
• ¹⁄₂ Yellow onion (diced)
• 2 garlic cloves
• 1 Bell pepper – mix red, green, yellow for color (Buy two different peppers and use 1/2 of each)
• 1 tbsp Cajun seasoning (See note below)
• ³⁄₄ cup Long-grain white rice
• 1 ³⁄₈ cup chicken stock
• 10 Shrimp, Large and deveined
• ¹⁄₂ lemon + wedges for serving
• 1 tbsp Fresh parsley garnish
• 2 tbsp Scallions for garnish

Instructions

1. Preheat oven to 375 degrees F

2. Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.

3. Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.

4. Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.

5. Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.

Note

This recipe is really easy to make if you have cajun seasoning already made up. If you don’t have cajun seasoning, you can easily make it by combining all of the following ingredients: 2 tsp salt, 2 tsp garlic powder, 21⁄2 tsp paprika, 1 tsp ground black pepper, 1 tsp onion powder, 1 tsp cayenne pepper, 11⁄4 tsp dried oregano, 11⁄4 tsp dried thyme, and 1⁄2 tsp red pepper flakes (optional or adjust to taste). I make this up and keep it on hand. It comes in handy for chicken, salmon, or recipes that call for this type of seasoning. By the way, if you’re on a lot-salt diet, cut the salt down to half or 1/4. 

Keywords: dinner, shrimp,rice