Cajun Shrimp and Peppers

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 1 (3 1/2-ounce) bag boil-in-bag long-grain brown rice
  • 2 tablespoons olive oil, divided
  • 2 pounds peeled and deveined large shrimp
  • 1 tablespoon Cajun seasoning, salt-free
  • 1 tablespoon bottled minced garlic
  • 1 cup red peppers, cut into strips
  • 1 cup green peppers, cut into strips
  • 1/4 cup chopped green onions
  • 1/4 teaspoon dried thyme
  • 1 cup canned Italian-style stewed tomatoes, drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the peppers, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.  Makes 4 servings.

Calories: 354

Calories from fat: 25%
Fat: 9.8g
Saturated fat: 1.5g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 1.8g
Protein: 37.4g
Carbohydrate: 27g
Fiber: 1.1g
Cholesterol: 259mg
Iron: 5.3mg
Sodium: 658mg
Calcium: 106mg

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s