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Cajun-Style Shrimp
with Zucchini Rice & Creamy Dressing
30 MIN
4 Servings
From the Test Kitchen
This bright summer meal is brimming with zesty flavors. We’re serving bold 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 dressing.
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NutritionPER SERVING
-
Calories460 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Shrimp
- 1 cup Jasmine Rice
- 2 Scallions
- 2 cloves Garlic
- 1 Poblano Pepper
- 1 Zucchini
- 2 Tbsps Apple Cider Vinegar
- 2 Tbsps Crème Fraîche
-
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. 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, 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.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem end of the pepper; remove and discard the core, then medium dice. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
3
Cook the vegetables & finish the rice:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini and 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 and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice and stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Make the dressing:
While the vegetables cook, in a bowl, combine the sour cream, crème fraîche, a drizzle of olive oil, and half the vinegar (you will have extra vinegar). Season with salt and pepper to taste.
5
Cook the shrimp & serve your dish:
Pat the shrimp dry with paper towels. Transfer to a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to combine.
STOVE: In the same pan, heat 1 tablespoon 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 the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
GRILL: Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate.
Serve the cooked shrimp over the finished rice. Top with the sliced green tops of the scallions. Drizzle some of the dressing over the shrimp. Serve with any remaining dressing on the side. Enjoy!
1
Cook the rice:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. 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, 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.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem end of the pepper; remove and discard the core, then medium dice. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
3
Cook the vegetables & finish the rice:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini and 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 and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice and stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Make the dressing:
While the vegetables cook, in a bowl, combine the sour cream, crème fraîche, a drizzle of olive oil, and half the vinegar (you will have extra vinegar). Season with salt and pepper to taste.
5
Cook the shrimp & serve your dish:
Pat the shrimp dry with paper towels. Transfer to a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to combine.
STOVE: In the same pan, heat 1 tablespoon 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 the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
GRILL: Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate.
Serve the cooked shrimp over the finished rice. Top with the sliced green tops of the scallions. Drizzle some of the dressing over the shrimp. Serve with any remaining dressing on the side. Enjoy!
Tips from Home Chefs