This zesty One-Pot Shrimp Black Bean Rice Skillet is a fabulous fusion of Cajun and Mexican flavors, just in time for Cinco de Mayo and National Shrimp Day!
There are reasons why Americans eat more shrimp more than any other seafood… It’s juicy, loaded with lean protein, packed with salty-sweet ocean flavor, and quick to cook.
Adding shrimp to any dish, gives it a touch of elegance. Plus, it’s one of the most versatile ingredients, in my opinion. Shrimp fits beautifully into every type of ethnic cuisine, from Mediterranean dishes, and Asian stir fry, to latin recipes.
Shrimp is such a stand-out food it naturally has it’s own holiday, National Shrimp Day! (May 10th)
So to celebrate shrimp appreciation day, I’m sharing a spin on one of my favorite all-time recipes.
When Lt. Dan and I first got married, and were learning to cook together, we loved to make jambalaya. We would clumsily chop all the ingredients, trying to cut them all the same size. Then we’d fuss over the rice, to make sure it wasn’t under or overcooked.
But the most important element, we learned, was adding the shrimp at the right time. If we added it too early, the shrimp would become rubbery and lose much of its flavor. Yet if we added the shrimp at just the right time, it provided a perfect punch of seafood flavor, and balanced all the other ingredients.
Although we still make our nostalgic newly-wed version of jambalaya, we’ve learned a lot about cooking over the years.
However, I will always believe adding shrimp to a recipe at just the right moment is crucial.
Today’s One-Pot Shrimp Black Bean Rice Skillet is a true one-pot dish with huge wow factor. The shrimp is, of course, the jewel of the recipe, along with zesty Zatarain’s® rice.
Zatarain’s® Black Beans & Rice Dinner Mix helps to cut way down on the grocery list, because it includes the rice, black beans, and all the spices you will need for this recipe in one box. Zatarain’s® secret-recipe seasoning blend is the perfect mix of onion, peppers, chiles, garlic, and paprika, so it’s packed with zesty flavor.
It offers an unexpected pop of Cajun appeal to an otherwise latin dinner. That’s fusion food at its finest!
How to Make One-Pot Shrimp Black Bean Rice Skillet
This One-Pot Shrimp Black Bean Rice Skillet is so easy to make! Start by simmering Zatarain’s® rice mix and corn together on the stovetop.
Once the rice is 80% cooked, stir in diced bell pepper, chorizo, and raw shrimp.
The shrimp takes only 5 minutes to cook to delicate pink perfection. Make sure to take the pan off the heat so the shrimp doesn’t dry out.
Doesn’t this look fabulous?
I never get tired of easy prep, easy clean up dinners. Especially when they combine all the things I love best.
To finish the One-Pot Shrimp Black Bean Rice Skillet, top the rice with cool fresh toppings like, pico de gallo, sliced avocado, crumbly queso fresco, and lime wedges.
Enjoy this bold, fresh, savory meal for National Shrimp Day… And any other day of the year!
Disclosure: This post is sponsored by Zatarain’s®. All opinions are my own.
One-Pot Shrimp Black Bean Rice Skillet
- 7 ounces Zatarain's® Black Beans & Rice Dinner Mix
- 2 1/2 cups water
- 1/2 cup frozen corn
- 2 tablespoons butter
- 8 ounces raw jumbo shrimp, peeled and deveined
- 4 ounces Spanish chorizo, sliced
- 1 small red bell pepper, seeded and diced
- 1 avocado, peeled and sliced
- 1 lime, cut into wedges
- 1/2 cup pico de gallo
- 1/4 cup crumbled queso fresco
- Chop and prep all ingredients. If the chorizo sausage is wrapped in a casing, score the casing and remove it before slicing. You can remove the shrimp tails or leave them on for visual appeal.
- Place a large sauté pan over medium heat. Add the Zatarain's® Black Beans & Rice Dinner Mix, water, frozen corn, and butter. Cover the sauté pan and bring to a boil. Then lower the heat and simmer for 20 minutes.
- Add in the shrimp, chorizo, and diced bell pepper. Stir well. Cover and simmer another 5 minutes. Remove from heat. (Do not let the shrimp cook longer than 5 minutes.)
- Toss the rice. Top with fresh sliced avocado, pico de gallo, queso fresco, and lime wedges. Serve warm.
NOTE: This recipe can be doubled in an extra large sauté pan to feed a crowd.