Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006


Recipe Summary

1 hr 40 mins
Nutrition Profile:


Shrimp Chili Filling
Cornbread Topping


Instructions Checklist
  • To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.

  • Preheat oven to 350 degrees F.

  • To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

  • Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.


Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350°F oven for 1 hour.

Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts

199 calories; protein 11g; carbohydrates 23g; dietary fiber 2.4g; sugars 4.8g; fat 7.1g; saturated fat 0.7g; cholesterol 87.3mg; vitamin a iu 676.8IU; vitamin c 18mg; folate 18.2mcg; calcium 97.2mg; iron 1.6mg; magnesium 22mg; potassium 267.8mg; sodium 752.6mg; thiamin 0.1mg; added sugar 1g.

Reviews (1)

Read More Reviews
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
My husband loves it and said its a "keeper." To make this recipe a little quicker I made the cornbread separate from the chili. Both were done in a matter of a half an hour. I might not add as much cinnamon next time as it was a bit strong in my opinion. Read More
Rating: 2 stars
too much cinnamon the cornbread was a bit bland and the cinnamon was way too strong but it would be a very tasty dish if those two things were improved upon. Read More
Rating: 5 stars
AWESOME! I used Trader Joes Corn Bread Mix and added more shrimp. It was wonderful! Read More
Rating: 5 stars
We really liked this and will make it again. My husband and daughter wouldn't eat the leftovers though. The cornbread soaked up the liquid - it reminded me of polenta with shrimp. Which I liked & was fine with but my husband & daughter won't eat polenta.... I think next time I make it I'll do the cornbread separate (as mentioned in another review). See how that works. Read More
Rating: 5 stars
Unskilled at cooking and made this successfully This is the best thing I've made for dinner from the eating well recipes. Really filling super delicious the cornbread that soaks up the chili is like polenta and super tastey while the golden brown cornbread top is also great. Can't wait to make this again. Best friend girlfriend and brother all enjoyed eating it. Pros: DELICIOUS HEALTHY but doesn't taste like diet food Cons: Takes a while to cut up all of the veggies requires a dutch oven larger than 2.75 qts Read More
Rating: 5 stars
I made it just as the recipe directs and it was great! Although I did lighten up on the cinnamon as suggested. Add Louisiana Hot Sauce when serving...they go great together. Read More
Rating: 5 stars
Zucchini is not our favorite but all the flavors blended so well that no one even cared about its presence. Very delicious and fragrant. Definitely will make again. However I used 2 Jiffy corn bread mixes to speed up the process. Yummm! Read More
Rating: 5 stars
A New Holiday Tradition My mother and sister are fish-eating vegetarians so about 4 years ago I made this recipe for Thanksgiving. We are all shrimp-lovers and I have made this dish every Thanksgiving since. It is a holiday staple around our household. I add a large jalapeno to kick up the spice a little and serve it with sour cream. There is rarely anything left!! Pros: filling savory meat-less Read More
Rating: 2 stars
The dish was okay. The cinnamon was too strong and the cornbread was bland. Saw that somebody used that would be good. I would also make separate from chili because it soaked up all the juice. Read More