Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3 cups cooked long-grain white rice
- 1 bell pepper (any color), diced
- 2 ribs celery, finely chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp Cajun seasoning (divided)
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- 1/4 cup chicken broth (optional)
- 2 green onions, sliced (for garnish)
- Optional: hot sauce or a pinch of cayenne pepper for heat
Instructions
- Season shrimp with salt, pepper, and 1/2 tsp Cajun seasoning. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, celery, and bell pepper until softened, about 5–7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in cooked rice, breaking up clumps. Season with remaining Cajun seasoning, paprika, salt, and pepper.
- Add chicken broth if needed for moisture, and stir to combine.
- Push rice to one side and add shrimp to the skillet. Cook for 2–3 minutes per side until pink and opaque.
- Stir everything together and cook for another minute to blend flavors.
- Garnish with sliced green onions and serve hot. Add hot sauce for extra spice if desired.
Notes
- Use leftover rice for a faster prep—just break it up before adding.
- Add andouille sausage or ground beef with shrimp for extra richness.
- Try brown rice or cauliflower rice as alternatives.
- Diced tomatoes or tomato paste can deepen the flavor.
- Squeeze lemon juice over the finished dish for brightness.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 160mg