This quick, healthy shrimp and quinoa skillet is perfect for busy weeknights. Spicy shrimp, tomatoes, quinoa, cheese & a touch of heat, all cooked in one skillet with little clean up!
In a medium bowl, mix the shrimp and 2 teaspoons cajun seasoning together.
Once shrimp has been placed in skillet, rinse bowl and toss tomatoes with 1 tablespoon olive oil and 1 teaspoon cajun seasoning.
In a large cast iron or oven-proof skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the shrimp for approximately 2-3 minutes per side or until pink and opaque. Remove shrimp to a bowl and keep warm.
Add remaining olive oil to the skillet and cook onion, garlic and jalapeno until onion is translucent, stirring frequently.
Stir in the cooked quinoa, tomato paste, remaining Cajun seasoning, chopped tomatoes and shrimp. Season with salt & pepper.
Sprinkle top with shredded fontina cheese.
Place in preheated oven and bake for 15 minutes. For a browner, crisper top, place under broiler for last 2 minutes.
Remove from oven and serve immediately.
Notes
You can also sub orzo or penne for the quinoa if you prefer.