Voodoo Cajun Shrimp & Rice Skillet
The Spice Guy
4
10 minutes
20 minutes
This one-pan wonder brings serious bayou energy. Juicy shrimp, fluffy rice, and sautéed veggies get hit with our Voodoo Cajun Spice — a smoky, herby, peppery blend with just enough heat to make your taste buds dance. It's bold, soulful, and weeknight-friendly with full-on Louisiana flavor.
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons Voodoo Cajun Spice
1 cup long grain rice
2 cups chicken broth
1 red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
Juice of ½ lemon (optional)
Chopped green onion or parsley, for garnish
Directions
Season the shrimp:
In a bowl, toss shrimp with 1 tablespoon of Voodoo Cajun Spice. Set aside.Sauté veggies:
Heat olive oil in a large skillet over medium heat. Add bell pepper, onion, and garlic. Cook until soft, about 5 minutes.Add rice & spice:
Stir in the rice and remaining tablespoon of Voodoo Cajun Spice. Cook for 1–2 minutes to toast the rice and bloom the spices.Simmer:
Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until rice is cooked.Cook the shrimp:
Once rice is nearly done, nestle in the seasoned shrimp. Cover and cook for 5–6 minutes, until shrimp are pink and cooked through.Finish & serve:
Squeeze lemon juice over the top, garnish with chopped parsley or green onions, and serve hot.
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