Cajun Garlic Shrimp with Rice & Peppers

Instructions

Step 1. Rinse the jasmine rice under cold water until the water runs clear.

Step 2. In a medium saucepan, combine the rice, water or broth, butter, and salt.

Step 3. Bring to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed.

Step 4. Remove from the heat and let the rice rest for 5 minutes before fluffing with a fork.

Step 5. In a large bowl, toss the shrimp with Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.

Step 6. Heat olive oil in a large skillet over medium-high heat.

Step 7. Add the seasoned shrimp and cook for 1 to 2 minutes per side until pink and nearly cooked through.

Step 8. Remove the shrimp from the skillet and set aside.

Step 9. In the same skillet, add olive oil for the vegetables.

Step 10. Sauté the sliced onion and bell peppers for 4 to 5 minutes until slightly tender.

Step 11. Season the vegetables with Cajun seasoning and salt.

Step 12. Add the butter and minced garlic to the skillet and cook for 30 seconds until fragrant.

Step 13. Return the shrimp to the skillet.

Step 14. Stir in the lemon juice and chopped parsley.

Step 15. Toss everything together for 1 minute until the shrimp are fully coated in the garlic butter sauce.

Step 16. Spoon the rice onto a serving platter or individual plates.

Step 17. Arrange the Cajun garlic shrimp and peppers around the rice.

Step 18. Garnish with fresh parsley and red pepper flakes if desired.

Step 19. Serve immediately while hot.

Storage and Reheating Tips

Store the shrimp, rice, and peppers in separate airtight containers in the refrigerator for up to 3 days.

Reheat the shrimp gently in a skillet over low heat for 2 to 3 minutes to prevent overcooking.

Add a splash of water or broth when reheating the rice to keep it soft and fluffy.

Avoid overheating the shrimp, as they can become tough and rubbery.

This dish is best enjoyed fresh, but leftovers make an excellent next-day lunch.