Cajun Shrimp with Zucchini Rice & Creamy Dressing
Family Friendly

Cajun Shrimp

with Zucchini Rice & Creamy Dressing

25 MIN
4 Servings
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From the Test Kitchen

This bright meal is brimming with zesty flavors. We’re serving spiced shrimp (coated with paprika, thyme, a hint of cayenne pepper, and more) over a bed of rice tossed with zucchini and smoky poblano pepper. It all finds cooling balance from a drizzle of our tangy, creamy yogurt dressing.
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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Cajun Shrimp with Zucchini Rice & Creamy Dressing
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 cloves Garlic
  • 1 cup Long Grain White Rice
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Zucchini
  • 1 Poblano Pepper
  • 1 Tbsp Apple Cider Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 bunch Chives
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

Cook the vegetables & finish the rice
3 Cook the vegetables & finish the rice

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced zucchini and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Make the creamy dressing
4 Make the creamy dressing

Meanwhile, in a bowl, combine the yogurt, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.

Cook the shrimp & serve your dish
5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels and place in a bowl; season with salt, pepper, and the spice blend. Toss to thoroughly coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and creamy dressing. Garnish with the sliced chives. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

Prepare the ingredients
Cook the vegetables & finish the rice
3 Cook the vegetables & finish the rice

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced zucchini and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Make the creamy dressing

Meanwhile, in a bowl, combine the yogurt, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.

Make the creamy dressing
Cook the shrimp & serve your dish
5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels and place in a bowl; season with salt, pepper, and the spice blend. Toss to thoroughly coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and creamy dressing. Garnish with the sliced chives. Enjoy!

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