Grilled Cajun Shrimp with Red Rice and Pickled Slaw
RETURN TO RECIPES
SERVES 6
Fire up the grill and spice up dinner tonight with our vibrant, grilled Cajun shrimp with red rice and pickled slaw! Succulent shrimp are marinated in a bold Cajun seasoning mix, while red rice is cooked in a tomato and onion chicken stock for enhanced flavor. A bright and tangy slaw adds just enough fresh crunch to balance out the textures and flavors. This restaurant-worthy menu is perfect for at-home summer celebrations.
- Prep the slaw. In a saucepan, combine the rice vinegar, water, garlic, sugar, mustard seeds, and salt and bring to a boil with high heat. Stir until the salt and sugar have dissolved, about one minute. Remove from heat and set to the side.
- Combine the cabbage, carrot, radishes, onion, and jalapeño in a medium bowl and pour the vinegar
mixture over the vegetables, stirring until combined. Chill in the refrigerator until ready to serve. - Make the rice. In a heavy saucepan with a lid, heat the olive oil with the onion, salt, and rice until fragrant, about 2 minutes. Add the tomato paste, chicken stock, and Worcestershire sauce and stir to combine. Cover and bring the ingredients to a boil, then reduce to low until rice is cooked, about 15 minutes. Stir in the lime zest and set aside until ready to serve.
- Meanwhile, prepare the shrimp. Preheat a grill to medium high heat, scrape clean, then oil well.
- In a small saucepan, combine butter, minced garlic, salt, paprika, black pepper, cayenne, cumin, and onion powder. Bring to a simmer and then remove from heat. Reserve half of the mixture in a ramekin to use for dipping later.
- Thread the shrimp through the skewers and lay them on a baking sheet. Brush both sides of the shrimp with the remaining marinade mixture. Grill for 2 minutes on both sides until just cooked through and opaque.
- Serve the shrimp with the rice, pickled slaw, and the reserved sauce. Top with fresh parsley, avocado, and a squeeze of fresh lime.
INGREDIENTS
Pickled Slaw Ingredients:
- 3/4 cup rice vinegar
- 3/4 cup water
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1/2 tablespoon mustard seeds
- 2 teaspoons Kosher salt
- 1/4 small head of red cabbage, thinly sliced with a mandoline
- 1 medium carrot, julienned
- 2 radishes, thinly sliced with a mandoline
- 1/2 red onion, thinly sliced with a mandoline
- 1/2 jalapeño pepper, chopped, ribs and seeds removed
Red Rice Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely diced
- 1 teaspoon Kosher salt
- 1-1/2 cups white rice
- 1 can (6 oz) tomato paste
- 3 cups chicken stock
- 1 teaspoon Worcestershire sauce
- Lime zest
Shrimp Ingredients:
- 12 medium wooden skewers, soaked for 30 minutes to avoid burning
- 5 tablespoons butter, melted
- 3 cloves garlic, minced
- 2 teaspoons Kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1-1/2 lbs shrimp, deveined
Serve with:
- Fresh parsley
- Coarsely chopped Avocados, sliced
- 2 limes, cut in wedges
