Cajun Quinoa Shrimp Skillet




  • 1 lb large shrimp, peeled and deveined
  • 1 cup diced tomatoes
  • 1 jalapeno, seeded and chopped
  • ½ cup green bell pepper, chopped
  • ½ cup yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 Tbsp tomato paste
  • 3 Tbsp olive oil
  • 2 ½ tsp Cajun seasoning
  • salt and pepper to taste
  • 2 ½ cups cooked quinoa
  • 1 cup shredded fontina cheese
  • Fresh cilantro


Preheat the oven to 350. Toss the shrimp and 1 tsp Cajun seasoning together and 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 olive oil to the pan and the onion, jalapeno, bell pepper, and garlic. Cook until tender, stirring often. Add the tomatoes and cook for about 3 to 4 more minutes. Mix in the cooked quinoa, tomato paste, and ½ tsp Cajun seasoning. Toss in the shrimp and mix. Salt and pepper to taste. Top with the fontina cheese. Place in the oven and bake at 350 for 12-15 minutes. For the last two minutes turn the broiler to high and broil until cheese begins to brown and bubble. Remove from oven and garnish with cilantro.