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!
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!