Cajun Shrimp Quinoa Bowl

Cajun shrimp brings spice and flair to this simple quinoa bowl! This recipe is healthy, flavorful, and a family favorite!

My experience with fishing has been minimal. In fact, the one and only time I’ve been fishing is at 6^th grade camp. And I only did it because it was a requirement.

I’m just very girly when it comes to these sorts of things. I’ve never been one to make mud pies, climb trees, catch frogs or any other living thing that didn’t resemble a puppy or a kitten.

I am even a little squeamish when it comes to eating shellfish; I admit, I am a little grossed out by lobsters and peeling shrimp. Shrimp have those little legs dangling that I find particularly disgusting. Yet, I eat them because they are delicious and absolutely versatile!

This Cajun shrimp recipe is definitely worth peeling all the shrimp!

What Is Cajun Shrimp?

Cajun shrimp is seasoned with traditional Cajun spices like paprika, thyme, red pepper, oregano, and garlic. It is a little spicy and when combined with tomatoes and andouille sausage; it is a complete Cajun experience!

This recipe will remind you of jambalaya. It is a very simple meal that is served with fiber-rich and nutrient-dense quinoa for a healthy and lean meal the whole family will love!

How To Make Cajun Shrimp and Quinoa

STEP ONE – Prepare quinoa according to package directions.

STEP TWO – In a large skillet, heat oil over medium heat, add onions and peppers, cook until peppers are soft and onions are translucent.

STEP THREE – Stir in garlic and cook an additional minute. Add sausage to the same skillet and heat sausage until browned, about 6-7 minutes. Stir in kidney beans and season with salt, paprika thyme, red pepper, and oregano.

STEP FOUR – Add one can of fire-roasted tomatoes and 1/4 cup of water. Bring to a low boil. Add shrimp and cook until the shrimp are no longer pink.

STEP FIVE – To serve; divide the quinoa among your bowls. Top with shrimp mixture.

Is Cajun Shrimp Spicy?

This dish does have a little heat between the seasoning and the fire-roasted tomatoes. To increase the heat, add cayenne pepper to the spice list or even a few dashes of hot sauce!

Recipe Tips

I always cook my quinoa in either chicken broth or veggie broth; it just gives the quinoa so much more flavor. You can use just wanted to prepare the quinoa.

Feel free to use long grain rice, white rice, farro, any other grain you prefer!

Plain diced tomatoes can be used in place of the fire-roasted tomatoes.

Kielbasa or smoked sausage can be used if you cannot find andouille sausage.

I used frozen, raw, peeled shrimp for this recipe. You can use precooked and add them for the last minute or two of cooking. Also, you can serve your shrimp unpeeled, it is up to you!

If you like this recipe; try these:

Cajun Shrimp Mac and Cheese

Cajun Shrimp Pizza

Cajun Dry Rub Chicken Wings

Shrimp Tacos

Continue to Content

Yield: 4

Cajun Shrimp Quinoa Bowl

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Light and healthy quinoa is topped with sausage, red bean and oven baked Cajun shrimp!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1/4 cup diced onions
• 1/4 cup diced green pepper
• 2 cloves garlic
• 4 andouille sausage links, sliced
• 1 14 oz can kidney beans, drained
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon thyme
• 1/4 teaspoon red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 14.5 oz can fire-roasted diced tomatoes
• 1/4 cup of water
• 1 lb frozen raw shrimp (thawed)

Instructions

1. Prepare quinoa according to package directions using chicken broth in place of the water called for on the package.
2. In a large skillet, heat oil over medium heat. Add onions and peppers, cook until peppers are soft and onions are translucent. Add garlic and cook an additional minute.
3. Add sausage to the same skillet and heat sausage until browned, about 6-7 minutes. Stir in kidney beans and season with salt, paprika thyme, red pepper, oregano, and salt.
4. Add diced tomatoes and water to the skillet and bring to a low boil. Add shrimp and cook until shrimp are no longer pink.
5. Serve the shrimp mixture over the quinoa.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 495Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 267mgSodium 3462mgCarbohydrates 37gFiber 7gSugar 6gProtein 42g

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