Cajun Shrimp and Rice


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Bagged frozen vegetables work great in this super-easy, spicy dish.

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  • 1 bag (3 1/2 oz.) boil-in-bag long-grain rice
  • 2 Tbs. olive oil, divided
  • 2 lbs. peeled and deveined large shrimp
  • 1 Tbs. Cajun-seasoning (salt-free if available)
  • 1 Tbs. bottled minced garlic
  • 1 C. frozen bell pepper stir-fry, thawed
  • 1/4 C. chopped green onions
  • 1/4 tsp. dried thyme
  • 1/2 C. canned Italian-style stewed tomatoes, undrained
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper

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Cook the rice according to package directions, omitting salt and fat. While the rice cooks, heat 1 Tbs. of the olive oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with the Cajun seasoning and toss to coat. Add the shrimp to the pan and sauté 4 minutes or until done. Remove from the pan; keep warm. In the same skillet, heat the remaining 1 Tbs. olive oil. Add the garlic, sauté 30 seconds. Add the pepper stir-fry mix, green onions and thyme; sauté 3 minutes or until tender. Stir in the cooked rice, shrimp, tomatoes, salt and pepper and cook 1 minute or until thoroughly heated, then serve.

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