Cajun Shrimp and Rice

Cajun Shrimp and Rice Recipe
Photo: Oxmoor House
Bagged frozen vegetables are an easy timesaver in this simple shrimp and rice recipe.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 354
Caloriesfromfat 25 %
Fat 9.8 g
Satfat 1.5 g
Monofat 5.4 g
Polyfat 1.8 g
Protein 37.4 g
Carbohydrate 27 g
Fiber 1.1 g
Cholesterol 259 mg
Iron 5.3 mg
Sodium 658 mg
Calcium 106 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons olive oil, divided
2 pounds peeled and deveined large shrimp
1 tablespoon Cajun seasoning, salt-free
1 tablespoon bottled minced garlic
1 cup frozen bell pepper stir-fry, thawed (such as Bird's Eye)
1/4 cup chopped green onions
1/4 teaspoon dried thyme
1/2 cup canned Italian-style stewed tomatoes, undrained
1/2 teaspoon salt
1/8 teaspoon black pepper


Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper stir-fry, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.


To thaw the vegetables quickly, place them in a colander, and rinse with hot water. Before sautéing, drain the thawed vegetables on paper towels.

David Bonom and Cynthia De Persio,

Cooking Light

November 2003
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