Cajun Shrimp & Rice
by Tanvi Parikh
Macros
- Total calories
- 293
- Protein
- 28 g
- Carbs
- 44 g
- Fat
- 1 g
- Fiber
- 2 g
- Sugar
- 2 g
- Cholesterol
- 183 mg
- Sodium
- 3522 mg
- Potassium
- 454 mg
- Vitamin A
- 990 IU
- Vitamin C
- 11 mg
- Calcium
- 97 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 47 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 113 g Shrimp (peeled, deveined, tails removed)
- 1 tbsp Cajun Seasoning (divided)
- ⅛ Yellow Onion (medium, diced)
- ½ Tomato (medium, chopped)
- ¼ cup Basmati Rice
- ½ cup Water
- 1½ tsp Parsley (chopped)
Steps
In a bowl, combine the shrimp with half of the Cajun seasoning.
Warm a pot over medium heat and add a splash of water to the pot. Add the shrimp and cook for two to three minutes on each side. Remove the shrimp from the pot.
In the same pot, add the onion with a splash of water. Cook for about three minutes or until soft. Add the tomato, rice, water, and remaining Cajun seasoning.
Bring the rice to a boil over high heat, then cover and reduce the heat to low. Cook for 15 to 20 minutes or until the liquid has just been absorbed and the rice is cooked.
Add the shrimp to the rice. Top with parsley and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to approximately 1 1/2 cups.
- Make it Vegan: Replace the shrimp with tofu.
- More Flavor: Add bell pepper and lemon juice.
- No Parsley: Omit or use cilantro instead.
- No Basmati Rice: Use brown rice, brown basmati rice or jasmine rice instead.
- Lower Sodium: Make your own Cajun seasoning.