Cajun Shrimp with Zucchini Rice  & Creamy Dressing

Cajun Shrimp

with Zucchini Rice & Creamy Dressing

25 MIN
4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Shrimp

    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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Cajun Shrimp with Zucchini Rice  & Creamy Dressing
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 cloves Garlic
    • 2 Zucchini
    • 1 Poblano Pepper
    • 1 Tbsp Apple Cider Vinegar
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 1 bunch Chives
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    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

    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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