Chili Shrimp Cornbread Casserole Recipe

Name: Chili Shrimp Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 large onions chopped; 1 medium green bell peppers chopped; 4 cloves garlic minced; 3 medium zucchini diced (about 5 cups); 1 1/2 tablespoons chili powder; 1 1/2 teaspoons cumin ground; 1 teaspoon cinnamon ground; 1 teaspoon salt; 28 ounces tomatoes diced, 2 cans and no salt added; 1 1/2 pounds shrimp raw, peeled and deveined; 1/2 cup cilantro freshly chopped; 1 cup cornmeal yellow; 1 cup flour, all-purpose; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup milk, skim; 1/4 cup canola oil; 1 large eggs; 1 tablespoon honey

Servings: persons

2 teaspoons canola oil
1 large onions chopped
1 medium green bell peppers chopped
4 cloves garlic minced
3 medium zucchini diced (about 5 cups)
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin ground
1 teaspoon cinnamon ground
1 teaspoon salt
28 ounces tomatoes diced, 2 cans and no salt added
1 1/2 pounds shrimp raw, peeled and deveined
1/2 cup cilantro freshly chopped
1 cup cornmeal yellow
1 cup flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk, skim
1/4 cup canola oil
1 large eggs
1 tablespoon honey

1
For the filling:
2
Heat 2 teaspoons oil in a Dutch oven over medium heat.
3
Add onion and bell pepper, cook, stirring often, until softened, about 3 minutes.
4
Stir in garlic and cook, stirring, for 30 seconds.
5
Add zucchini; cook, stirring often, for 3 minutes.
6
Add chili powder, cumin, cinnamon and 1 teaspoon salt, cook for 20 seconds.
7
Pour in tomatoes and their juice, bring to a simmer.
8
Remove from the heat.
9
Add shrimp and cilantro, stir until well combined.
10
Pour into a 9-by-13-inch baking pan.
11
Preheat oven to 350F.
12
For the cornbread topping:
13
Combine together cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl.
14
Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth.
15
Add the wet ingredients to the dry ingredients and stir just until moistened.
16
Drop by heaping tablespoons over the shrimp mixture.
17
Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 41 to 46 minutes.
18
Let cool for 5 to 8 minutes.
19
Serve warm.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 large onions chopped, 1 medium green bell peppers chopped, 4 cloves garlic minced, and more.

Yes, Chili Shrimp Cornbread Casserole falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili Shrimp Cornbread Casserole

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