Spicy Cajun Shrimp Skillet with Zucchini, Corn & Bell Peppers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine and mix together the spices.

Step 2

Small dice the celery. Peel and mince the shallot.

Step 3

Preheat a medium saucepan over medium-high heat. Once the saucepan is hot, add oil and swirl to coat the bottom.

Step 4

Add the shallot and celery to the saucepan and cook, stirring occasionally, 2-3 minutes.

Step 5

Add the tomato paste and half of the spice mixture to the saucepan. Cook, stirring continuously, for 1 minute.

Step 6

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.

Step 7

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Step 8

Add the shrimp and oil to the medium bowl with the rest of the spice mixture. Stir to combine and set aside.

Step 9

Halve zucchini lengthwise, then slice crosswise into half moons. Medium dice the bell pepper.

Step 10

Preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Step 11

Add the zucchini, bell pepper, and frozen corn to the skillet and cook, stirring frequently, until softened, 4-5 minutes.

Step 12

Add the shrimp to the skillet; cook until opaque, 1-2 minutes per side. Once done, remove skillet from heat.

Step 13

To serve, divide the rice between bowls and top with the shrimp and vegetables. Enjoy!