Coconut Rice with Cajun Shrimp, Corn & Scallions
This post is in partnership with Tilda Canada.
You do enjoy the fragrance of basmati rice correct? So do I. Rice has always been a staple in our home, even when growing up. I like how quick it is to prep this Tilda Coconut Basmati Rice, perfect for busy days. I chose to pair it with Cajun shrimp because quite frankly I’ve been craving southern style flavours and shrimp takes very little time to make. It’s one of those must -have ingredients that cuts down on dinner prep time. Because I’m a fan of hot peppers I added chili peppers. This recipe is quite versatile so add any other flavor or garnish you like.
Ingredients
Tilda Basmati Coconut Rice
8 -10 oz uncooked Shrimp, peeled and deveined
½ cup Corn Niblets
2 ½ tbsp Cajun Seasoning
¼ cup Scallions, sliced
1 small Onion, diced
2 Garlic Cloves, diced
3 tbsp Olive Oil
2 Chili Peppers, sliced
1 tsp salt
Directions
Prepare Tilda coconut basmati rice according to package instructions.
Place shrimp in a mixing bowl and add Cajun seasoning and salt mix thoroughly and set aside.
In a heated saucepan add olive oil, onion and garlic. Cook until fragrant then add seasoned shrimp and corn niblets and stir. Allow shrimp to cook on both sides until they are pink and cooked through; 2-3 minutes.
Serve over Tilda Coconut Rice and garnish with sliced scallions, chili peppers and fresh dill.
