Are you looking for a recipe for a special dinner party that’s easy enough to make any ole day of the week? Then this Cajun Shrimp and Quinoa Casserole might just be your new go-to recipe! It’s party worthy because of its totally yummy flavors. It’s weeknight perfect because it’s really easy to make. (I automatically adore any recipe where most of the cooking can be done in one cast-iron skillet!) This healthy dish is a combination of protein-rich quinoa and shrimp, of course, but lots of veggies to boot. AND… it only took about 30 minutes to make, start to finish!
Prep work for Cajun Shrimp and Quinoa Casserole is pretty simple. Chop up some tomatoes, onions, celery and jalapeño. Add some Cajun seasoning and a little olive oil to the tomatoes and set aside. Next, sprinkle the shrimp with Cajun seasoning, sauté in a cast iron skillet until they are opaque and then remove from skillet. Toss the onions, celery, garlic and jalapeño in the skillet for a bit, then add the cooked quinoa, tomatoes, and tomato paste. Add the shrimp, top with shredded cheese, and then bake in the oven for 15 minutes. That’s it!
- 1 lb large shrimp, peeled and deveined
- 3 medium tomatoes, cut into chunks
- 1 jalapeño, seeded and chopped
- ½ cup chopped sweet onion
- ½ cup chopped celery
- 2 cloves of garlic, minced
- 1 tbsp tomato paste
- 3 tbsp olive oil
- 2½ tsp Cajun seasoning
- Salt and pepper to taste
- 2½ cup cooked quinoa
- 1 cup shredded monterrey jack cheese
- Fresh cilantro for garnish
- Toss the shrimp and 1 tsp Cajun seasoning together, then set aside.
- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, then set aside.
- Heat 1 tbsp olive oil over medium heat in a cast iron skillet.
- Cook the shrimp until opaque, about 5 minutes.
- Remove shrimp from the skillet and set aside.
- Add the remaining 1 tbsp of olive oil to the pan along with the onion, celery, jalapeño and garlic.
- Cook until the onion and jalapeño are tender, stirring often.
- Mix in the quinoa, tomato paste, ½ tsp cajun seasoning and tomato chunks.
- Stir in the shrimp and then sprinkle with the fontina cheese.
- Place in the oven and bake at 350 for 15 minutes.
- During the last 2 minutes, turn on the broiler to high and broil until the cheese is bubbly.
- Garnish with fresh cilantro.
- If you're not a fan of the heat like I am, just delete the jalapeños!
I served this delicious casserole with a jalapeño cilantro cole slaw (yes, we like everything spicy around here), and I’ll post the recipe for that soon. Not too surprisingly, everyone wanted a second helping of everything!
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Yum, this recipe looks like it’s got just the right amount of spice and heat! Thanks for joining the #funsummerfinds linkup!
Shellie @ShellieBowdoin
I’ve been looking for more recipes using quinoa – this looks amazing! Pinned.
what a great way to use quinoa! this looks so flavorful and delish – pinning this one, got to make it soon!!
This looks amazing! I am on a quinoa kick, and also looking for new entertaining recipes, so I’m pinning this one to try. Thanks!
This looks so incredibly tempting. I love quinoa but am never really that adventurous with it. Hubby is the cook in my family, so will be passing this recipe onto him!
Thanks for linking up to Marvelous Monday on Smart Party Planning.
This looks awesome! I may seriously have to try it! I’m not big on cooking, but every now and again I find a recipe that inspires me! Thanks so much for sharing and for linking up with our Living With Style Linky Party! Have an awesome weekend!
I’m loving this! Pinned and tweeted! I always love your creations, thanks for sharing this with us at our party! I hope to see you tonight at 7 pm, we love seeing what you have been working on! Lou Lou Girls