Cajun-Spiced Shrimp Bake with Remoulade & Pepper Rice

Cajun-Spiced Shrimp Bake

with Remoulade & Pepper Rice

25 MIN
4 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Cajun-Spiced Shrimp Bake with Remoulade & Pepper Rice
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Long Grain White Rice
  • 2 Zucchini
  • 2 cloves Garlic
  • ¼ cup Mayonnaise
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Rice Vinegar
  • ¼ cup Sour Cream
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Poblano Peppers
time-saving
tips & techniques
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the zucchini
1 Prepare & start the zucchini

Place an oven rack in the center of the oven; 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. 

Make the pepper rice
2 Make the pepper rice

Meanwhile, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board  immediately after handling  the peppers. In a medium pot, combine the rice, diced peppers, a big pinch of salt, and 2 cups of water; stir to combine. 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. 

Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayonnaise, half the spice blend, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine. 

Bake the shrimp & zucchini
4 Bake the shrimp & zucchini

Pat the shrimp dry with paper towels (remove the tails, if desired). 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. 

Make the remoulade & serve your dish
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 pepper rice topped with the baked shrimp and  zucchini and remoulade. Enjoy!

Tips from Home Chefs

Cajun-Spiced Shrimp Bake

Prepare & start the zucchini
1 Prepare & start the zucchini

Place an oven rack in the center of the oven; 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. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board  immediately after handling  the peppers. In a medium pot, combine the rice, diced peppers, a big pinch of salt, and 2 cups of water; stir to combine. 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. 

Make the pepper rice
Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayonnaise, half the spice blend, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine. 

4 Bake the shrimp & zucchini

Pat the shrimp dry with paper towels (remove the tails, if desired). 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. 

Bake the shrimp & zucchini
Make the remoulade & serve your dish
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 pepper rice topped with the baked shrimp and  zucchini and remoulade. Enjoy!

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