Cajun seasoning, rice and shrimp always make for a good combo. Top with zucchini and you have a healthy hit!
I have always been a seafood fan and love going to authentic restaurants for big gulf shrimp when I visit the south. This recipe is southern inspired for sure. I created it quite by accident. I stumbled upon canned zucchini in tomato sauce in the vegetable section and bought it not knowing what I was going to do with it. I happened to have shrimp on hand at home already and had a craving for them – and so this recipe was born!
A bit of a twist on jambalaya, simplified, without a long ingredient list. Also a healthy alternative to kielbasa. Enjoy this recipe for a nice dinner, or meal prep for lunches throughout the week.
Price: This recipe shouldn’t cost you more than $15. The shrimp are the bulk of the expense here. You only need about a pound, but they usually come in 2 lb bags. Giant Supermarket’s run about $10 per bag. The rest of the ingredients will come in under $5 total.
Remember food is fuel so feed your body whole foods and it will thank you!
Cajun Shrimp and Rice Skillet Recipe
1 Onion, medium, chopped
1 Tbsp. Extra Virgin Olive Oil
1 lb Shrimp, peeled, deveined
1 Cup Brown Rice
1 Tbsp Cajun Seasoning
1 14 oz can Del Monte Zucchini, in tomato sauce
1 14 oz can Tomato Sauce
Start by cooking the rice as directed on package. Meanwhile, chop onion. In a large sauce pan add olive oil and sauté onions on medium high heat for about 10 minutes. Add shrimp, zucchini and tomato sauce to pan. Cook for about 5 minutes or until steaming. Add 1 tablespoon of Cajun seasoning and stir. Let simmer for about 10 minutes. Serve over brown rice.