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Cajun Shrimp & Corn


Flavourful with just a bit of heat, a meal in a bowl served with rosemary focaccia for soaking up the broth!

12 Minutes Stovetop Calories


Shrimp, corn, diced tomatoes, green onion, Worcestershire sauce, butter, canola oil, garlic, lemon juice, Tabasco sauce, fresh rosemary, smoked paprika, rosemary focaccia


Thaw in fridge. Heat a frypan or skillet over medium-high heat. Add corn. Cook, stirring occasionally, until corn begins to brown, about 4 min. Add 2/3 c. water (Split Orders add only 1/3 c. water) and the tomato mixture. Bring to a boil. Pour off and discard liquid from shrimp bag. Add shrimp to pan and cook, stirring, 4-5 min or just until shrimp turn pink. Ladle into bowls and garnish with lemon slices, if desired. Serve with Rosemary Focaccia (heat oven to 400F/205C. Bake thawed focaccia on a baking sheet, approx. 4-5 min. Let rest 5 min. before slicing).

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.

Nutritional Info

Nutrition Facts

6 Servings Per Main Dish. Rosemary Focaccia not included.

Amount Per Serving
Calories 274
Total Fat 14g
Saturated Fat 4g
Cholesterol 187mg
Sodium 454mg
Total Carbohydrate 21g
Fibre 40g
Sugar 18g
Protein 25g
Weight 6 kg
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