Spicy and succulent Cajun shrimp are marinated and pan fried and served with our coconut rice & fresh green beans. Spice level 2/3.
Ingredients: Butter, Green Onion, White wine, Garlic, Worcestershire Sauce, Hot Sauce, Cayenne, Paprika, Red Pepper Flakes, Shredded Coconut, Cilantro (dried), Garlic Powder, Brown Sugar, Lime Juice, Fish Sauce, Chicken Bouillon, White or Brown Rice, Shrimp, Green Beans
Cooking: 30 minutes; Stovetop
Cooking:Stovetop; 30 minutes
Bring 3 cups of water to a boil (1.5 cups for half orders) in a medium pot. Add the rice and coconut mixture. Stir. Reduce heat to minimum and cover. Cook for 20 minutes until all water has been absorbed and rice is tender. Fluff with a fork.
Meanwhile, add the butter to a large pan, melt over medium high heat. Add the thawed shrimp and cook until they are just done (pink on outside), about 3-5 minutes.
Remove shrimp from pan and put in a large bowl, but keep the excess butter in the pan.
Add green onion and wine mixtureto pan and cook on high for a few minutes to reduce by half.
Add the red spice and liquidmixture to the pan, scraping out all of the ingredients well.
Cook for 1 minute while stirring. Reduce heat to low, and add back the shrimp to the pan. And stir to coat the shrimp.
Serve the cajun shrimp over the rice or with the rice on the side.
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