Pin it I stumbled onto this bowl one Tuesday after work when the fridge looked bare but I had frozen shrimp and a lime rolling around in the crisper. The Cajun seasoning jar was dusty, barely used, and I figured why not. That first bite, tangy and smoky and just a little wild, turned into my most-requested weeknight dinner. Now I keep shrimp in the freezer and Cajun spice within arm's reach.
My neighbor once asked what smelled so good through the kitchen window, and I ended up plating her a bowl on the spot. She texted me the next morning asking for the recipe, and now we joke that Tuesdays are Cajun shrimp nights on our block. It's become the dish I make when I want to feel generous without spending hours prepping.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and pat them completely dry so the seasoning sticks instead of sliding off.
- Cajun seasoning: This blend does all the heavy lifting with paprika, garlic, cayenne, and herbs, so taste it first to gauge the heat level.
- Smoked paprika: Adds a gentle campfire depth that makes the shrimp taste like they were grilled even though they hit a skillet.
- Long-grain white rice: Fluffy and neutral, it soaks up the sauce and balances the bold shrimp without competing.
- Cherry tomatoes: Halve them for little bursts of sweetness that cut through the spice.
- Corn kernels: Frozen works perfectly and adds a touch of natural sugar and crunch.
- Avocado: Creamy, cool, and rich, it's the emergency brake when the heat gets too real.
- Sour cream or Greek yogurt: Greek yogurt makes the sauce a bit tangier and lighter, but sour cream feels more indulgent.
- Lime juice: Fresh lime is non-negotiable here, the bottled stuff tastes flat and won't brighten the bowl the same way.
Instructions
- Cook the Rice:
- Combine rice, water or broth, and salt in a saucepan, bring it to a boil, then lower the heat and cover. After fifteen minutes, turn off the heat and let it steam with the lid on for five more minutes before fluffing.
- Prepare the Sauce:
- Whisk sour cream, lime juice, hot sauce, salt, and pepper in a small bowl until smooth. Taste it and adjust the lime or hot sauce to match your mood.
- Season the Shrimp:
- Pat the shrimp very dry, then toss them with olive oil, Cajun seasoning, smoked paprika, salt, pepper, and minced garlic. Make sure every shrimp is coated so the flavor hits evenly.
- Cook the Shrimp:
- Heat a large skillet over medium-high until it's almost smoking, then add the shrimp in a single layer. Let them sear for two to three minutes per side until they turn pink and opaque, then pull them off the heat immediately so they stay tender.
- Prepare the Toppings:
- While the shrimp cook, halve the tomatoes, measure the corn, slice the onion and avocado, shred the lettuce, and chop the cilantro. Having everything ready makes assembly feel effortless.
- Assemble the Bowls:
- Divide the rice among four bowls, then layer on shrimp, tomatoes, corn, onion, lettuce, avocado, and cilantro. Drizzle the creamy lime sauce over everything and serve with lime wedges on the side.
Pin it One night I made this for my brother who usually orders takeout, and he looked up halfway through his bowl and said it tasted like vacation. That's when I realized this recipe isn't just dinner, it's a tiny escape you can put together in half an hour.
Swaps and Variations
If you want more substance, stir in a can of rinsed black beans or scatter pickled jalapeños for extra tang and heat. Brown rice or quinoa works beautifully if you prefer whole grains, just adjust the cooking time and liquid. I've also used chicken thighs instead of shrimp when someone at the table doesn't eat seafood, and the Cajun seasoning still shines.
Make-Ahead and Storage
You can cook the rice and chop the vegetables a day ahead, then store them separately in the fridge so assembly takes five minutes. The shrimp are best cooked fresh, but leftovers keep for two days and reheat gently in a skillet with a splash of water. I don't recommend freezing the assembled bowls because the avocado and lettuce won't survive, but plain cooked shrimp freeze well for up to three months.
Serving Suggestions
These bowls feel complete on their own, but I like to serve them with tortilla chips on the side for scooping up extra sauce and toppings. A crisp lager or a citrusy white wine like Sauvignon Blanc cuts through the richness and heat. If you're feeding a crowd, set out all the components and let everyone build their own bowl.
- Add a handful of shredded cheese if you want extra creaminess.
- Drizzle a little extra hot sauce on top if you're chasing more heat.
- Garnish with a sprinkle of everything bagel seasoning for a fun twist.
Pin it This bowl has saved me on countless busy nights, and it always feels like I'm treating myself instead of just getting dinner on the table. I hope it becomes your go-to escape too.
Common Questions
- → What type of shrimp is best for this dish?
Large peeled and deveined shrimp work best as they cook quickly and absorb the Cajun seasoning well.
- → Can I substitute the rice with other grains?
Yes, brown rice or quinoa can be used for a heartier grain option and added nutritional benefits.
- → How spicy is the Cajun seasoning used here?
The Cajun seasoning provides a medium heat with smoky and savory flavors, adjustable by modifying the amount used.
- → What can I use instead of sour cream for the sauce?
Greek yogurt is a great alternative that offers creaminess with a tangy flavor while keeping the sauce light.
- → How can I add extra flavor to the bowls?
Adding black beans, pickled jalapeños, or fresh cilantro can enhance flavor and texture variations.
- → Are there any common allergens to be aware of?
This dish contains shellfish (shrimp) and dairy (sour cream or Greek yogurt), so those with allergies should proceed with caution.