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Cajun-Spiced Shrimp Bake
with Remoulade & Sweet Pepper Rice
35 MIN
4 Servings
From the Test Kitchen
Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking. A homemade remoulade—a Louisiana-style condiment made with pickle relish, hot sauce, sour cream, and more—adds creamy contrast to the dish.
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NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
- 1 cup Jasmine Rice
- 2 Zucchini
- ½ lb Sweet Peppers
- 2 cloves Garlic
- 1 Tbsp Apple Cider Vinegar
- ¼ cup Mayonnaise
- 1¼ cups Panko Breadcrumbs
- 2 Tbsps Sweet Pickle Relish
- 1 Tbsp Hot Sauce
- ¼ cup Sour Cream
-
2 Tbsps Ghee
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & start the zucchini:
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Make the pepper rice:
Meanwhile, cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium pot, combine the rice, sliced peppers, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Make the breadcrumb topping:
Meanwhile, peel and roughly chop 2 cloves of garlic. In a small pot, heat the ghee on medium until melted (or melt in a bowl in the microwave). Transfer the melted ghee to a medium bowl. Add the chopped garlic, breadcrumbs, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.
4
Bake the shrimp & finish the zucchini:
Pat the shrimp dry with paper towels. Place in a medium bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially roasted zucchini. Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven.
5
Make the remoulade & serve your dish:
Meanwhile, in a bowl, combine the sour cream, hot sauce, pickle relish, vinegar, and 1 tablespoon of water. Season with salt and pepper. Serve the baked shrimp and zucchini over the pepper rice. Drizzle with the remoulade. Enjoy!
1
Prepare & start the zucchini:
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Make the pepper rice:
Meanwhile, cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium pot, combine the rice, sliced peppers, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Make the breadcrumb topping:
Meanwhile, peel and roughly chop 2 cloves of garlic. In a small pot, heat the ghee on medium until melted (or melt in a bowl in the microwave). Transfer the melted ghee to a medium bowl. Add the chopped garlic, breadcrumbs, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.
4
Bake the shrimp & finish the zucchini:
Pat the shrimp dry with paper towels. Place in a medium bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially roasted zucchini. Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven.
5
Make the remoulade & serve your dish:
Meanwhile, in a bowl, combine the sour cream, hot sauce, pickle relish, vinegar, and 1 tablespoon of water. Season with salt and pepper. Serve the baked shrimp and zucchini over the pepper rice. Drizzle with the remoulade. Enjoy!
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