Speedy Cajun Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup frozen peppers and onions* 1/2 teaspoon cayenne pepper1/2 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon onion powder1 can (14.5 ounces) no salt added diced tomatoes1 can (14.5 ounces) red kidney beans, drained and rinsed1 bunch kale, leaves only, chopped (about 6 cups)12 ounces cooked shrimp (about 16 large shrimp)2 cups prepared brown rice* We used a frozen veggie blend to save time. You can use equal parts fresh veggies if you prefer.
Place a large skillet over medium-high heat, then coat with cooking spray. Add the peppers, onions, and spices, and cook for five minutes, until the vegetables have started to brown.
Add the tomatoes and beans, stir to combine, and cook until the tomatoes start to simmer, about two minutes.
Add the rice, kale, and shrimp, cooking until the kale is wilted and the shrimp is just heated through, about three minutes.
Serve immediately, with hot sauce and green onions if desired (not included in nutrition info).
Portion size: 1 cup rice and vegetables with 4 large shrimp per portion
Photos by Whitmeyer Photography
Add the tomatoes and beans, stir to combine, and cook until the tomatoes start to simmer, about two minutes.
Add the rice, kale, and shrimp, cooking until the kale is wilted and the shrimp is just heated through, about three minutes.
Serve immediately, with hot sauce and green onions if desired (not included in nutrition info).
Portion size: 1 cup rice and vegetables with 4 large shrimp per portion
Photos by Whitmeyer Photography
Nutritional Info Amount Per Serving
- Calories: 322.4
- Total Fat: 3.3 g
- Cholesterol: 165.8 mg
- Sodium: 340.4 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 9.1 g
- Protein: 27.9 g
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