The Perfect Cajun Shrimp Casserole

I remember the first time I had something like this dish. It was at a church potluck years ago, a well-meaning but slightly bland shrimp and rice bake. It had good bones, as my grandmother would say, but it was missing that special something. The shrimp were a little tough, the rice was a bit heavy, and the whole thing just felt… safe. I knew right away I wanted to take that concept home and give it a little This Gal Cooks flair. My goal was to create a truly memorable Cajun Shrimp Quinoa Casserole that felt both comforting and exciting.

First, I swapped the heavy rice for fluffy, protein packed quinoa. This lightened the whole dish up immediately and gave it a wonderful texture. Then came the flavor. I knew a good Cajun seasoning was the key, but I wanted more depth. I layered the seasoning, adding it to the shrimp, the tomatoes, and the quinoa base itself. This ensured every single bite was packed with that zesty, savory warmth we all love.

But the real game changer, the secret that took this from a good weeknight meal to a company worthy dinner, was the cheese. Instead of a typical cheddar, I reached for fontina. Its creamy, nutty flavor melts into the most luxurious blanket over the top, complementing the spicy shrimp perfectly without overpowering it. It’s that little twist that makes all the difference, turning a simple casserole into something truly special.

Skip to My Special Recipe!

Why This Cajun Shrimp Quinoa Casserole Recipe Works

Casseroles are a Southern institution, a symbol of community and comfort. Traditionally, they’re built on rice or pasta, but as we’ve all become a little more health conscious, grains like quinoa have started making a welcome appearance. This recipe embraces that modern sensibility while holding onto the soulful, one pan satisfaction of a classic bake. The combination of spicy Cajun flavors with sweet shrimp is a time honored pairing you’ll find all over the Louisiana coast, and for good reason. It just plain works.

This recipe builds on that classic foundation. By using quinoa, we create a lighter, more nutrient dense base that has a delightful, slightly nutty flavor of its own. It’s the perfect canvas for the bold spices, the juicy tomatoes, and the tender shrimp. The real magic, however, lies in the choice of fontina cheese. Many recipes call for cheddar or a Mexican blend, which are fine, but they can sometimes become oily or overpower the delicate sweetness of the shrimp.

Fontina is different. It’s an Italian cheese known for its incredible melting properties and its mild, buttery, and slightly nutty taste. It drapes over the casserole beautifully, turning golden and bubbly under the broiler without releasing a lot of grease. Its flavor is assertive enough to be noticed but gentle enough to complement the Cajun spice rather than compete with it. This thoughtful ingredient swap elevates the entire dish, creating a more balanced and, frankly, more delicious Cajun Shrimp Quinoa Casserole experience. It’s comfort food, just a little more grown up.

Ingredients for Cajun Shrimp Quinoa Casserole

The beauty of this recipe is its simplicity. We’re using fresh, wholesome ingredients and letting them shine. The key is to layer the flavors at each step, ensuring every component is perfectly seasoned before it all comes together in the skillet. My special touch, the fontina cheese, is what brings it all together with a creamy, dreamy finish. You’ll find the full ingredient list with measurements in the recipe card below, but let’s talk about what you’ll need.

For this recipe, quality matters. Using fresh, ripe tomatoes will give you a much juicier, more flavorful result than pale, out of season ones. The same goes for the shrimp. I prefer large shrimp because they stay plump and tender and are less likely to overcook. If you can get them fresh from the seafood counter, that’s wonderful, but good quality frozen shrimp that have been properly thawed will also work beautifully. Just be sure to pat them very dry before seasoning to help them get a nice sear in the pan.

• 3/4 lb large shrimp, peeled and deveined
• 4 medium tomatoes, cut into chunks
• 1 jalapeno, seeded and chopped
• 1/2 C chopped sweet onion
• 2 cloves of garlic, minced
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 2 1/2 tsp cajun seasoning
• Salt and pepper to taste
• 2 1/2 C cooked quinoa
• 1 C shredded fontina cheese
• Fresh cilantro for garnish

Now, let’s talk about that fontina cheese. This is truly the star that makes my version of the Cajun Shrimp Quinoa Casserole stand out. Please, do yourself a favor and buy a block of fontina to shred yourself. The pre shredded kind often has anti caking agents that can prevent it from melting as smoothly. The creamy, nutty flavor is the perfect counterpoint to the Cajun spice, making the final dish rich and satisfying without being heavy. It’s an easy swap that makes a world of difference.

Step-by-Step Instructions For Making Cajun Shrimp Quinoa Casserole

This recipe comes together beautifully in one oven safe skillet, which means less cleanup for you. My go to is always a 10 or 12 inch cast iron skillet. It holds heat evenly, gives the shrimp a fantastic sear, and can go straight from the stovetop into the oven. We’re going to build the casserole in layers of flavor, starting with prepping our key components before bringing them all together. Don’t rush these first few steps. Properly seasoning the shrimp and tomatoes separately makes a huge difference in the final taste.

Step 1: Season the Shrimp and Tomatoes

In a medium bowl, add your peeled and deveined shrimp. Sprinkle them with 1 teaspoon of the Cajun seasoning and give them a good toss to make sure each one is evenly coated. Set this bowl aside for now. In a separate bowl, place your tomato chunks. Drizzle them with 1 tablespoon of olive oil and another teaspoon of Cajun seasoning. Toss gently to combine. This step infuses flavor right from the start and helps the tomatoes begin to soften and release their juices.

Step 2: Cook the Shrimp

Place your cast iron or other oven safe skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering slightly, add the seasoned shrimp in a single layer. Be careful not to overcrowd the pan. Cook for about 2 to 3 minutes per side, just until they are pink and opaque. The goal is to just cook them through, not to get a deep, hard sear. Overcooked shrimp can be tough, and remember they will cook a little more in the oven. Once done, remove them from the skillet and set them aside.

Step 3: Sauté the Aromatics and Build the Base

To the same skillet, add the last tablespoon of olive oil. Add your chopped sweet onion and jalapeno. Cook, stirring occasionally, until they have softened, which usually takes about 5 minutes. Now add the minced garlic and cook for another minute until it’s fragrant. Be careful not to let the garlic burn. Stir in the cooked quinoa, tomato paste, the remaining 1/2 teaspoon of Cajun seasoning, and the seasoned tomato chunks you prepared earlier. Mix everything together until it’s well combined.

Step 4: Assemble and Bake the Casserole

Now it’s time to bring it all home. Arrange the cooked shrimp over the top of the quinoa mixture in the skillet. Finally, sprinkle the shredded fontina cheese evenly over everything. Place the skillet in a preheated 350 degree oven and bake for 15 minutes. The cheese should be melted and the casserole heated through. For that beautiful, golden brown top, turn on your broiler to high for the last 2 minutes. Watch it very closely, as broilers can work fast. You just want the cheese to be slightly brown and bubbly. Garnish with fresh cilantro before serving.

How To Serve Cajun Shrimp Quinoa Casserole

Once that bubbly, golden brown skillet comes out of the oven, the delicious aroma alone is enough to get everyone to the table. This Cajun Shrimp Quinoa Casserole is a fantastic all in one meal, packed with protein, grains, and vegetables. You can simply scoop it into bowls and serve it as is for a wonderfully complete and satisfying dinner. The fresh cilantro on top adds a necessary burst of freshness that cuts through the richness of the cheese and the warmth of the spices. It’s not just a garnish, it really completes the dish.

If you want to stretch the meal a bit further or add some more green to the plate, there are several simple sides that pair beautifully with these flavors. You don’t want anything too heavy or complicated that will compete with the casserole. Think simple, fresh, and clean. Here are a few of my favorite ways to round out the meal.

• A Simple Green Salad: A crisp salad with a light vinaigrette is the perfect counterpoint. The acidity of the dressing and the crunch of the lettuce provide a refreshing contrast to the warm, cheesy casserole.
• Steamed or Roasted Vegetables: A side of simple steamed green beans or roasted asparagus or broccoli adds another serving of vegetables and a lovely bit of color to the plate. Just a little olive oil, salt, and pepper is all they need.
• Avocado Slices or Crema: The cool creaminess of avocado is a natural pairing for Cajun spice. You can serve it as simple slices on the side, or mash an avocado with a little lime juice and salt to make a quick crema to dollop on top.
• Crusty Bread: You’ll want something to sop up every last bit of that deliciousness in the bottom of the bowl. A nice piece of crusty French bread or a warm sourdough roll is absolutely perfect for the job.

Serving this dish family style, right in the cast iron skillet you cooked it in, adds a rustic, comforting charm to the meal. Just be sure to place a trivet on the table and warn everyone that the handle is hot. It makes for a beautiful and inviting presentation that encourages everyone to dig right in. It’s a perfect meal for a casual weeknight dinner but special enough for when you have friends over.

How To Store & Reuse Cajun Shrimp Quinoa Casserole Leftovers

While this casserole is absolutely best when served fresh and bubbly from the oven, the leftovers are still incredibly delicious. In fact, the flavors have a chance to meld together even more overnight, making for a fantastic lunch the next day. The key to enjoying your leftovers is proper storage and reheating to maintain the best possible texture, especially for the shrimp and quinoa. Nobody wants rubbery shrimp or mushy quinoa, so a little care goes a long way.

First things first, let the casserole cool down to room temperature before storing it. Putting a hot dish directly into the refrigerator can raise the internal temperature and affect other foods. Once cooled, you have a couple of options for storing this tasty meal. Proper storage is key to keeping your Cajun Shrimp Quinoa Casserole fresh for as long as possible.

• Refrigerating: Transfer the leftover casserole to an airtight container. It will keep well in the refrigerator for up to 3 days. This is my preferred method, as it best preserves the texture of the shrimp.
• Reheating from the Refrigerator: For the best results, reheat individual portions in the microwave with a splash of water or chicken broth to help steam the quinoa and keep it from drying out. Cover it with a damp paper towel and heat in 30 second intervals. You can also reheat it in a 350 degree oven until warmed through, which will help crisp up the cheesy top again.
• Freezing: While you can freeze this casserole, be aware that the texture of the quinoa and shrimp might change slightly upon thawing. Store it in a freezer safe, airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Reusing Creatively: Don’t just reheat it, reinvent it! Leftover casserole makes a fantastic filling for stuffed bell peppers. Just core some bell peppers, stuff them with the cold leftovers, top with a little extra cheese, and bake until the peppers are tender and the filling is hot. It also works wonderfully as a filling for quesadillas.

Following these simple tips will ensure that you can enjoy every last bite of your hard work. I often make a full batch even when it’s just the two of us, simply because I look forward to having these leftovers for a quick and easy lunch during a busy week. It’s the meal that keeps on giving.

Substitutions & Variations For Cajun Shrimp Quinoa Casserole

One of the best things about a casserole recipe is how forgiving and adaptable it is. This Cajun Shrimp Quinoa Casserole is a fantastic template that you can easily tweak to suit your family’s tastes, dietary needs, or simply what you happen to have in your pantry. Don’t be afraid to get creative and make this dish your own. Whether you need to swap a protein, change the grain, or adjust the spice level, there are plenty of delicious possibilities to explore.

These are some of the most common substitutions and variations I’ve tried myself or have been asked about over the years. Each one offers a slightly different, but equally delicious, take on the original recipe. From making it heartier with sausage to adjusting for different dietary preferences, these swaps are simple and effective. Just remember that changing key ingredients might require slight adjustments to cooking times.

• Protein Swaps: If you’re not a fan of shrimp or don’t have any on hand, this recipe is wonderful with other proteins. Try using diced cooked chicken breast or thigh meat. For an even bigger flavor punch, slice up some andouille or other spicy smoked sausage and brown it in the skillet after the onions. For a vegetarian version, you could use a can of drained and rinsed black beans or chickpeas.
• Grain Alternatives: While quinoa is my favorite for its light texture and nutritional benefits, you can certainly substitute other grains. Cooked brown rice, farro, or even orzo pasta would all make a delicious base for this casserole. Just use the same amount, 2 1/2 cups of cooked grains.
• Cheese Variations: I stand by fontina as the best choice, but if you can’t find it or prefer something else, you can absolutely make a swap. A good quality sharp white cheddar, Monterey Jack, or a spicy pepper jack cheese would all be delicious and provide that wonderful melted topping.
• Spice Level Adjustments: The heat in this dish comes from the Cajun seasoning and the single jalapeno. To make it milder, you can omit the jalapeno entirely or use a milder pepper like an Anaheim. To kick the heat up, leave some of the seeds in the jalapeno or add a pinch of cayenne pepper to the quinoa mixture.
• Add More Veggies: Feel free to bulk this up with more vegetables. A cup of corn (frozen works well), chopped bell peppers of any color, or even some chopped zucchini would be lovely additions. Sauté them along with the onions and jalapenos until they are tender.

Experimenting with recipes is half the fun of cooking. Use this recipe as your starting point and see where your creativity takes you. It’s a reliable and flavorful base that welcomes a little bit of improvisation.

Cajun Shrimp and Quinoa Casserole

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 3/4 lb large shrimp, peeled and deveined
• 4 medium tomatoes, cut into chunks
• 1 jalapeno, seeded and chopped
• 1/2 C chopped sweet onion
• 2 cloves of garlic, minced
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 2 1/2 tsp cajun seasoning
• Salt and pepper to taste
• 2 1/2 C cooked quinoa
• 1 C shredded fontina cheese
• Fresh cilantro for garnish

Instructions

1. Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
2. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
3. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
4. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, 1/2 tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.
5. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
6. Garnish with fresh cilantro.

Notes

NUTRITION INFORMATION: Serves: Four 1.5C servings; Calories: 377; Fat: 18g; Carb: 28g; Fiber: 4g; Sugars: 3g; Protein: 31g Nutrition information calculated using My Fitness Pal. http://www.myfitnesspal.com/recipe/view/137473240673661 If you don't like quinoa, you can sub the quinoa with brown rice. For cooking quinoa, I always use my rice cooker. I follow the instructions exactly as I would if I were cooking rice. About 1/2 C - 3/4 C of uncooked quinoa will yield 2 1/2 C cooked quinoa. If you don't have a rice cooker, you can cook the quinoa on the stove-top, according to package directions. UPDATE: If you do not have a cast iron or oven-safe skillet, after mixing in the quinoa, tomato paste, Cajun seasoning and tomato chunks in step 4, transfer the ingredients to a casserole dish and then top with the shrimp and fontina cheese. Then bake according to directions.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 486 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 214mg Sodium: 1815mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 34g

5 FAQs About Cajun Shrimp Quinoa Casserole

Here are some straightforward answers to the most common questions I receive about this Cajun Shrimp Quinoa Casserole recipe.

Can I make this Cajun Shrimp Quinoa Casserole ahead of time?

Yes, you absolutely can, which makes it a fantastic option for busy weeknights or for when you’re planning to entertain. There are two main ways to approach making it ahead. The first option is to fully assemble the casserole without baking it. You can follow all the steps right up to putting it in the oven. Prepare the shrimp, sauté the vegetables, mix the quinoa base, and layer it all in your oven safe skillet or a baking dish. Top it with the shrimp and the shredded fontina cheese, then cover it tightly with plastic wrap or a lid and refrigerate for up to 24 hours.

When you’re ready to eat, just remove the plastic wrap and bake it. You will need to add about 10 to 15 minutes to the initial baking time since you’re starting with a cold dish. The second option is to prep all the components separately. You can cook the quinoa, chop all the vegetables, and season the shrimp. Store each component in a separate airtight container in the refrigerator. When it’s time for dinner, the assembly and baking will be incredibly fast. This method is great because it ensures the quinoa doesn’t absorb too much liquid while it sits, keeping the final texture perfect.

What makes fontina cheese the best choice for this shrimp and quinoa casserole?

I am a huge advocate for using fontina cheese in this specific recipe, and it really comes down to two things, flavor and texture. Flavor wise, fontina has a wonderfully mild, buttery, and slightly nutty taste. It’s a sophisticated flavor that is present enough to add a lovely richness to the casserole but gentle enough that it doesn’t overpower the other ingredients. The sweet shrimp and the spicy Cajun seasoning are the stars, and the fontina acts as the perfect supporting character, harmonizing with them beautifully instead of stealing the show like a very sharp cheddar might.

Texturally, fontina is a superstar when it comes to melting. It’s a semi soft cow’s milk cheese that melts incredibly smoothly and evenly, creating a luscious, creamy blanket over the entire casserole without getting greasy or stringy. When you put it under the broiler, it turns a gorgeous golden brown and gets delightfully bubbly. Using a block of fontina and shredding it yourself yields the best results, as pre shredded cheeses contain additives that can make them melt less effectively. That superior melt and complementary flavor are what truly elevate this dish from good to great.

Is this Cajun Shrimp Quinoa Casserole recipe spicy? How can I adjust the heat?

The level of spiciness in this dish is what I would call a medium warmth. It has a definite kick from the Cajun seasoning and the jalapeno, but it’s not designed to be overwhelmingly hot. It should warm your palate without setting it on fire. However, spice is very personal, and what’s mild to one person can be quite hot to another. The great news is that the heat level is very easy to control and customize to your preference.

If you prefer a milder casserole, the easiest adjustment is to omit the jalapeno altogether. You can also make sure you are using a mild brand of Cajun seasoning, as some blends are much spicier than others. If you love heat and want to turn it up a notch, there are several ways to do that. You can leave some or all of the seeds and membranes in your jalapeno, as that’s where most of the pepper’s heat is concentrated. You could also add a second jalapeno or a spicier pepper like a serrano. Another simple way to increase the heat is to add a pinch or two of cayenne pepper to the quinoa mixture along with the Cajun seasoning.

My quinoa is always mushy. How do I get fluffy quinoa for this casserole?

This is such a common kitchen frustration, but fluffy quinoa is absolutely achievable with a few key tricks. The first and most important step is to rinse your quinoa thoroughly before cooking. Quinoa has a natural coating called saponin, which can taste bitter and soapy and also affect the texture. Place the dry quinoa in a fine mesh sieve and rinse it under cold running water for a minute or two, using your hand to swish it around. This one step makes a world of difference.

The second key is the water to quinoa ratio. A common mistake is using too much water. The perfect ratio is 1 part quinoa to 2 parts liquid (water or broth). Bring the liquid to a rolling boil, add the rinsed quinoa, stir once, and then reduce the heat to the lowest possible setting. Cover the pot with a tight fitting lid and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Do not lift the lid while it’s simmering. Once the liquid is gone, remove the pot from the heat and let it stand, still covered, for at least 5 minutes. This allows the quinoa to steam and finish cooking. Finally, fluff it with a fork before using it in your casserole. This method will give you perfectly separate, fluffy grains every time.

Can I use frozen shrimp for this Cajun casserole?

Yes, using frozen shrimp is perfectly fine and often more convenient and affordable than fresh shrimp, especially if you don’t live near the coast. The key to success with frozen shrimp is handling them properly. You must thaw them completely before you start cooking. The best way to do this is to place them in a colander in the refrigerator overnight. This slow, gentle thawing preserves their texture much better than quick thawing methods.

If you’re short on time, you can place the frozen shrimp in a colander and run cold water over them for about 5 to 10 minutes, tossing them occasionally, until they are thawed. Never use hot water, as it can start to cook the outside of the shrimp while the inside is still frozen. Once the shrimp are thawed, it is crucial to pat them completely dry with paper towels. This step is vital. Excess moisture will prevent the shrimp from searing properly in the pan, they will steam instead, and the Cajun seasoning won’t adhere as well. Taking the time to thaw and dry your frozen shrimp properly will ensure they are just as delicious as fresh ones in your casserole.