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Cajun Shrimp Skillet with Veggies & Rice

August 14, 2019

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Spice things up for dinner with this veggie-packed Cajun shrimp skillet. Made with homemade Cajun seasoning, these juicy shrimp, zucchini, bell pepper, and corn are served alongside easy red rice. 

shrimp and veggies with rice in a bowl

I just love using Cajun seasoning on meats and vegetables. My favorite is Tony’s Creole seasoning — tastes great on chicken, shrimp, fish, and any veggie! When I was young, my dad used to make salmon seasoned with Cajun seasoning and it was just delicious. Today’s recipe is inspired by those meals I had as a kid. Tender, spicy shrimp served alongside seasonal veggies and rice pilaf. YUM! If you’re interested in other seafood dishes, be sure to check out my Grilled Shrimp Tostadas and Creamy Fish Tacos. 

What you’ll need to make Cajun Shrimp Skillet

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  • Chef Knife
  • Large Skillet
  • Medium Saucepan
  • Spatula
  • Cutting Board
  • Mixing Bowl Set

shrimp and veggies with rice in a bowl

How to make Cajun Shrimp Skillet

Mix together your Cajun seasoning

We’re going to make a spicy homemade Cajun seasoning blend to use for both the rice and shrimp/veggies. The staple spices of any good Cajun seasoning is cayenne and paprika. These two will give your dish that red-hot look that is so signature to spicy Cajun dishes. So don’t leave those out! They’re important! You’ll use half the seasoning blend for the rice and the other half for the shrimp and vegetables. 

Cook the Cajun rice

To cook the rice, we’re going to saute the shallots and celery with some tomato paste (which will give the rice that nice deep red color, along with the spices). Then you’ll add the broth and rice, and cook covered for 15-20 minutes until all the broth is absorbed. 

Cook the veggies and shrimp

Finally, you’ll cook the veggies and shrimp. To do this, you’ll start off with some olive oil. Once that’s hot in the skillet, you’ll add the zucchini, peppers, and corn. After the veggies have softened, you’ll add the shrimp, which only take a minute or two on each side. By the time you’re done with the shrimp and veggies, the rice will be done! 

shrimp and veggies with rice in a bowl

Here’s the recipe for Cajun Shrimp Skillet with Veggies & Rice:

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Cajun Shrimp Skillet with Veggies & Rice


★★★★★

5 from 2 reviews

  • Author: Emily Weeks, RDN, LD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

Spice things up for dinner with this veggie-packed Cajun shrimp skillet. Spiced with homemade Cajun seasoning, these juicy shrimp, zucchini, bell pepper, and corn are served alongside easy red rice. 


Scale

Ingredients

  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp thyme
  • ¼ tsp black pepper
  • 2 sticks celery, small diced
  • 2 shallots, minced
  • 2 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 1 cup basmati rice
  • 3 cups chicken broth
  • 1.5lb peeled and deveined large shrimp
  • 4 tsp olive oil
  • 2 zucchini squash, cut into half moons
  • 2 red bell peppers, medium diced
  • 2 Tbsp olive oil
  • 1 cup frozen corn

Instructions

  1. In a medium bowl, combine and mix together the spices.
  2. Preheat a medium saucepan over medium-high heat. Once the saucepan is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
  3. Add the shallots and celery to the saucepan and cook, stirring occasionally, 2-3 minutes.
  4. Add the tomato paste and half of the spice mixture to the saucepan. Cook, stirring continuously, 1 minute.
  5. Add the rice and broth to the saucepan and bring to a boil. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  6. Add the shrimp and oil to the medium bowl with the rest of the spice mixture. Stir to combine and set aside.
  7. Preheat a large skillet over medium heat. Once the skillet is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
  8. Add the zucchini, bell pepper, and frozen corn to the skillet and cook, stirring frequently, until softened, 5-6 minutes.
  9. Add the shrimp to the skillet; cook until opaque, 1-2 minutes per side. Once done, remove skillet from heat.
  10. To serve, divide the rice between bowls and top with the shrimp and vegetables. 

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Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Fish and Seafood, Recipes

Reader Interactions

Comments

  1. Susan Dubose says

    August 20, 2019 at 8:12 pm

    Very simple to make! Great flavor. A tad too salty for me so I would probably cut back a bit on the cajun seasoning. All over though, very tasty.

    ★★★★★

  2. Richard Tunner says

    August 20, 2019 at 8:40 pm

    I used the recipe as is but served over cheese grits and sprinkled a little cooked bacon on top. Seasoning was spot on and lemon really perks up the flavor. I used fresh shrimp from local seafood store. Quick and delicious!

    ★★★★★

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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