Why You’ll Love This Cajun Shrimp Quinoa Skillet
- It’s a true one-pan wonder. Seriously, everything from sautéing the veggies to cooking the quinoa and shrimp happens in the same skillet. This means maximum flavor development with minimal cleanup—a win-win in my book, especially after a long day.
- The flavor is anything but boring. The Cajun seasoning brings this incredible warmth and a gentle, building heat that’s so much more complex than just “spicy.” It’s smoky, a little garlicky, and pairs perfectly with the sweet shrimp and hearty quinoa.
- It’s a complete, balanced meal all by itself. You’ve got your lean protein from the shrimp, your complex carbs and fiber from the quinoa, and a fantastic mix of vitamins from the bell peppers and onions. It’s satisfying without feeling heavy.
- It’s incredibly adaptable. Not a fan of shrimp? Swap in chicken. Want to make it vegetarian? Use chickpeas. You can easily play around with the veggies based on what you have lurking in your crisper drawer.
Ingredients & Tools
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- 1 cup uncooked quinoa, rinsed well
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ tbsp Cajun seasoning (see notes!)
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- Fresh parsley or green onions for garnish (optional, but recommended)
- Lemon wedges for serving
Tools: A large (12-inch) oven-safe skillet with a lid is essential here.
A quick note on the Cajun seasoning—this is where the magic happens! You can use a good store-bought blend, but if you have the spices on hand, making your own is a game-changer. It allows you to control the salt and heat level perfectly. I’ll share my easy blend in the tips section.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A good rinse in a fine-mesh strainer under cold water until the water runs clear makes all the difference for a clean, fluffy result.
- Check your Cajun seasoning. Take a quick look at the ingredients list on your store-bought blend. Some can be very heavy on salt. If yours is salty, you’ll want to hold back on adding extra salt until the very end, after you’ve tasted the finished dish.
- Why an oven-safe skillet? While we primarily cook this on the stovetop, having an oven-safe skillet gives you a fantastic optional finishing move. A quick broil at the end can give the shrimp and top layer a beautiful, slightly crispy texture.
- Don’t overcook the shrimp! Shrimp cook incredibly fast and become rubbery if left on the heat too long. We add them at the very end, and they’ll be perfectly pink and opaque in just a few minutes. It’s better to slightly undercook them before turning off the heat, as they’ll continue to cook in the residual heat of the skillet.
How to Make Cajun Shrimp Quinoa Skillet
Step 1: Pat your shrimp dry with a paper towel—this helps them get a nice sear instead of steaming. Place them in a bowl and toss with about 1 teaspoon of the Cajun seasoning. Set them aside to marinate while you prep the veggies. You’ll notice the seasoning starting to cling to the shrimp beautifully.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Add the diced onion, bell peppers, and celery (this is your “holy trinity” base for Cajun cooking!). Sauté for about 5-7 minutes, until the vegetables have softened and the onion becomes translucent. You should hear a gentle sizzle—that’s the sound of flavor building.
Step 3: Add the minced garlic and the remaining Cajun seasoning to the skillet. Stir constantly for just 30 seconds to 1 minute. The trick is to cook the spices just until they become incredibly fragrant—you’ll get this warm, smoky aroma—but be careful not to burn the garlic.
Step 4: Now, add the rinsed quinoa to the skillet. Stir it into the veggie and spice mixture, toasting it for a minute. This toasting step adds a lovely nutty depth to the quinoa’s flavor. Then, pour in the entire can of diced tomatoes (with their juices) and the broth. Give everything a good stir, scraping up any browned bits from the bottom of the pan.
Step 5: Bring the liquid to a boil, then immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for about 15 minutes. Do not peek! You need that steam to cook the quinoa properly. After 15 minutes, most of the liquid should be absorbed, and the quinoa will be tender.
Step 6: Uncover the skillet and give the quinoa a quick fluff with a fork. Now, nestle the seasoned shrimp into the hot quinoa mixture in a single layer. Re-cover the skillet and cook for another 3-5 minutes on low heat. The shrimp are done when they’re pink and opaque all the way through.
Step 7: Turn off the heat. Let the skillet sit, covered, for another 2-3 minutes. This allows the quinoa to absorb any remaining liquid and the flavors to meld together perfectly. Finally, fluff everything gently one more time, season with salt and pepper to taste, and garnish with a generous handful of chopped fresh parsley or green onions. Serve immediately with lemon wedges for squeezing over the top—that bright, citrusy zing is the perfect finish.
Serving Suggestions
Complementary Dishes
- A simple green salad with a light vinaigrette — The crisp, cool freshness of the salad provides a wonderful contrast to the warm, spiced skillet. It cleanses the palate between bites.
- Garlic bread or crusty baguette — You’ll want something to sop up every last bit of that delicious, tomato-y sauce at the bottom of the skillet. It’s a must!
- Sautéed greens like kale or spinach — For an extra veggie boost, some quickly wilted greens on the side complement the flavors beautifully without adding much work.
Drinks
- A crisp, citrusy Sauvignon Blanc — The high acidity and notes of grapefruit and lime in the wine cut through the richness and spice of the dish brilliantly.
- A light lager or pale ale — A cold beer is a classic pairing with spicy food. The carbonation and mild bitterness are incredibly refreshing.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are just as effective at balancing the heat and cleansing the palate.
Something Sweet
- Mango sorbet — The sweet, tropical flavor of mango is a fantastic way to cool down your taste buds after the Cajun spice. It’s light and refreshing.
- A simple lemon bar — The bright, tart sweetness of a lemon bar provides a lovely, zesty contrast to the smoky, savory main course.
- Fresh berries with a dollop of whipped cream — Sometimes, simple is best. The natural sweetness and slight acidity of berries are a perfect, light ending.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. I know I already mentioned it, but it’s the number one reason people say they don’t like quinoa. That bitter coating really does ruin the whole dish, so please don’t skip this 60-second step!
- Mistake: Using tiny shrimp. Large or jumbo shrimp work best here because they can withstand the cooking time without turning to rubber. Smaller shrimp will overcook in the time it takes for the quinoa to steam.
- Mistake: Lifting the lid while the quinoa is cooking. I’ve messed this up before too, out of curiosity! But every time you lift the lid, you let out precious steam, which can lead to undercooked, crunchy quinoa. Trust the process and set a timer.
- Mistake: Adding the shrimp too early. If you add the shrimp at the same time as the quinoa, they will be hopelessly overcooked. The sequence is key: quinoa first, then the shrimp at the very end for a quick steam.
Expert Tips
- Tip: Make your own Cajun seasoning. It’s so easy! Whisk together 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp cayenne pepper (adjust for heat), ½ tsp black pepper, and ½ tsp salt. This gives you complete control and a fresher, more vibrant flavor.
- Tip: For a deeper flavor, deglaze with a splash of white wine. After sautéing the veggies and spices, add a splash (about ¼ cup) of dry white wine before adding the quinoa. Let it bubble and reduce by half. This adds a wonderful layer of acidity and complexity.
- Tip: Get a nice sear on the shrimp (optional). For extra texture, you can sear the shrimp quickly in the hot, empty skillet for about 1 minute per side before setting them aside. Then, proceed with the recipe and add them back at the end to finish cooking through.
- Tip: Let it rest before serving. Those few minutes off the heat with the lid on are crucial. It allows the quinoa to fully absorb any lingering liquid and for the entire dish to settle, making it even more flavorful and cohesive.
FAQs
Can I use frozen shrimp?
Absolutely! It’s a great shortcut. The key is to thaw them properly. The best way is to place the frozen shrimp in a colander and run cold water over them for 5-10 minutes. Pat them *very* dry with paper towels before seasoning. If you add frozen shrimp directly to the skillet, they’ll release too much water and make the quinoa mushy.
My quinoa is still crunchy/hard after 15 minutes. What happened?
This usually means either the heat was too low to maintain a good simmer, or too much steam escaped (maybe the lid wasn’t tight). No worries! Just add another ¼ cup of broth or water, re-cover, and cook for another 5-7 minutes. Check again until the grains are tender and the little “tails” (the germ) have spiraled out.
Can I make this dish ahead of time?
You can definitely prep the components ahead! Dice all your veggies and store them together. Make the Cajun seasoning. Rinse the quinoa. Then, when you’re ready to cook, it’ll come together in a flash. I don’t recommend fully cooking it too far in advance, as the quinoa can continue to absorb liquid and become a bit mushy upon reheating.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently on the stovetop in a skillet with a tiny splash of broth or water to rehydrate the quinoa. The microwave works too—just cover it and use a lower power setting to avoid making the shrimp tough.
Is this recipe spicy? Can I adjust the heat level?
The spice level totally depends on your Cajun seasoning. Store-bought blends vary widely. To make it milder, use a less spicy blend or reduce the amount. To make it spicier, add a pinch of cayenne pepper or a dash of hot sauce when you add the broth. You’re in complete control!
