Cajun Shrimp and Cauliflower Skillet
Updated: Feb 18
Midweek and the chores are stacking up everywhere—which means we need a healthy dinner that can be ready to eat in 30 minutes or less. Cajun Shrimp Skillet to the rescue!
This recipe is jammed with lick your fingers (maybe even lick your plate) flavor. Giant jumbo Shrimp, bright vegetables, and soulful spices all thrown together for a hearty meal everyone will love.
What you will need:
15-20 jumbo uncooked shrimp
1 green bell pepper chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
1 small sweet onion chopped
16 ounces frozen cauliflower rice thawed (or microwaved)
1 Tablespoon Better Than Bouillon Roasted Chicken Base (Or chicken stock, but honestly this Bouillon is awesome and speedier.)
Chopped green onions for garnish
Cajun Seasoning Mix:
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cracked black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
In a large skillet sauté onions and peppers until onions are translucent and peppers tender. Add cauliflower rice and season with salt, pepper, and garlic powder. Stir in the Better Than Bullion Roasted Chicken base and allow it to cook for a few minutes. I use bullion paste for this recipe instead of fresh stock because it quickly gives the rice a ton of flavor and it is easier then waiting for stock to reduce. But if you prefer cooking with stock that’s fine—just pour 1 cup of chicken stock into the cauliflower and vegetable mixture and cook for an additional 5 minutes allowing it to reduce.
In a large bowl toss the shrimp with the Cajun spice mix. Heat up a separate large skillet with some olive oil and brown shrimp on high heat, flipping once, until they are just pink. Pour shrimp over top of cauliflower rice and garnish with chopped green onions. Dinner complete!