Spicy Cajun Shrimp Bowl
This Spicy Cajun Shrimp Bowl is a lightning-fast, flavor-packed dinner ready in under 20 minutes. Juicy, perfectly seared shrimp are coated in a bold, homemade Cajun spice blend and served over your choice of rice or quinoa with fresh, cooling toppings. It's an indulgent yet healthy meal that's easily customizable for any night of the week.
Equipment
- Large cast-iron or heavy-bottomed skillet
- Paper towels
- Medium mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Citrus juicer or reamer
- Spatula or tongs
- Serving bowls
Ingredients
- 1 lb large shrimp 21-25 count
- 2 tbsp Cajun seasoning homemade or store-bought
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- Juice of 1 lemon
- 4 cups cooked white rice, brown rice, quinoa, or cauliflower rice
- 1 avocado, diced
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 cup canned black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream or plain Greek yogurt
Instructions
- Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 ½ tablespoons of the Cajun seasoning until evenly coated. Let sit for 5 minutes while you prep the bowl base and toppings.
- Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers. Carefully add the shrimp in a single layer without overcrowding. Cook for 2 minutes without moving them, then flip and cook for another 1-2 minutes until pink and opaque.
- Push the shrimp to one side of the pan. Add the butter and minced garlic to the empty space. Sauté the garlic for about 30 seconds until fragrant, then toss the shrimp in the garlic butter. Squeeze the lemon juice over everything and toss once more. Remove the pan from heat immediately.
- Assemble the bowls: divide the warm rice or quinoa among four bowls. Top with the spicy Cajun shrimp, then add diced avocado, corn, black beans, and cherry tomatoes. Finish with a generous sprinkle of cilantro and a dollop of sour cream or Greek yogurt. Serve immediately.
Notes
For the best sear, ensure the pan is hot and the shrimp are dry before cooking. Overcooking shrimp makes them rubbery; they are done when they curl into a 'C' shape and turn opaque. The lemon juice is essential for brightening the dish. To make your own Cajun seasoning, combine 1 tsp paprika, ½ tsp cayenne, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, and ½ tsp dried thyme. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat shrimp gently to avoid toughness.