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Cajun Shrimp and Buttery Rice

Cajun shrimp and rice pairs tender, Cajun-seasoned shrimp with buttery long-grain rice. The shrimp cooks in batches in a 12-inch skillet, then gets finished with garlic, lemon juice, and fresh parsley.
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Prep Time 10 minutes
Cook Time 32 minutes
resting 5 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice
  • 3 tablespoons unsalted butter
  • 2.25 cups low-sodium chicken broth
  • 0.5 teaspoon salt
For the shrimp
  • 1.5 pounds shrimp large, peeled and deveined, tails removed
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the rice
  1. Melt the butter in a medium saucepan over medium heat.
  2. Stir in the rice and cook for 1 minute.
  3. Add the chicken broth and salt, and bring to a boil.
  4. Cover and reduce the heat to low; simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender.
  5. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
  6. Fluff the rice with a fork.
Cook the shrimp
  1. Toss the shrimp with the Cajun seasoning until evenly coated.
  2. Heat half the olive oil in a 12-inch skillet over medium-high heat, then cook half the shrimp in a single layer for 2–3 minutes per side, until opaque and cooked to 145°F; transfer to a plate.
  3. Add the remaining olive oil and shrimp to the skillet and cook for 2–3 minutes per side, until opaque and cooked to 145°F.
  4. Return the first batch of shrimp to the skillet, add the garlic, and cook for 30 seconds, stirring, until fragrant.
  5. Remove the skillet from the heat and stir in the lemon juice and parsley.
  6. Serve the shrimp over the buttery rice.

Notes

For evenly cooked shrimp, cook in a single layer without crowding. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the rice and shrimp can lose texture. For a dairy-free option, use a plant-based butter.