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Cajun Shrimp and Quinoa Casserole


Cajun Shrimp and Quinoa Casserole

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  • 3/4 lb large shrimp, peeled and deveined
  • 4 medium tomatoes, cut into chunks
  • 1 jalapeno, seeded and chopped
  • 1/2 C chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 2 1/2 tsp cajun seasoning
  • Salt and pepper to taste
  • 2 1/2 C cooked quinoa
  • 1/4 C shredded fontina cheese
  • Fresh parsley for garnish



Step 1

- Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
- Heat 1 tbsp olive oil over medium heat in a cast iron skillet.
- Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
- Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic.
- Cook until the onion and jalapeno are tender, stirring often.
- Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks.
- Top with 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 slightly brown and bubbly.
- Garnish with fresh parsley.

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