Save My friend Marco showed up one Tuesday evening with a bag of beautiful Gulf shrimp and said we should make something bold. I was halfway through deciding between pasta and stir-fry when he pulled out a container of Cajun seasoning and grinned. Within twenty minutes, we had these glowing bowls in front of us, steam rising off the rice, the shrimp practically singing with spice. It became our Tuesday tradition, even when Marco couldn't make it.
I made this for a potluck once and watched people go back for thirds, which never happens at those things. Someone asked if it was a restaurant recipe. It wasn't, but that moment made me realize how restaurant-quality simple food can taste when you don't overthink it.
Ingredients
- Large shrimp, peeled and deveined: One pound feeds four people generously, and buying pre-deveined saves time without sacrificing quality.
- Olive oil: Just enough to coat and help the spices stick, keeping the shrimp from drying out on the pan.
- Cajun seasoning: The backbone of this dish, but it's spicy, so taste as you go if heat isn't your thing.
- Smoked paprika: Adds a subtle warmth and depth that regular paprika misses.
- Garlic, minced: Stirred in with the spices so it toasts slightly while the shrimp cooks.
- Long-grain white rice: Use chicken broth instead of water if you want more flavor built in from the start.
- Cherry tomatoes, halved: Their sweetness balances the spice in a way whole tomatoes don't.
- Corn kernels: Frozen works just as well as fresh and costs less, especially out of season.
- Red onion, thinly sliced: Raw and sharp, it cuts through the richness of the avocado and sauce.
- Shredded lettuce: Use butter lettuce or romaine for crunch that holds up better than iceberg.
- Avocado, sliced: Add this right before serving so it doesn't brown and turn mealy.
- Fresh cilantro: It splits people, but if you love it, don't skimp on the amount.
- Sour cream or Greek yogurt: Greek yogurt makes it tangier and higher in protein if that matters to you.
- Lime juice: Squeeze it fresh right before whisking into the sauce for brightness.
- Hot sauce: Optional but recommended if you're already using Cajun seasoning and want the heat to build.
Instructions
- Start the rice first:
- Combine rice, water or broth, and salt in a medium saucepan and bring it to a boil. This happens faster than you think, so don't walk away. Once it boils, drop the heat to low, cover it, and let it sit undisturbed for 15 minutes.
- Make the sauce while you wait:
- Whisk sour cream with fresh lime juice, hot sauce if using, and salt and pepper in a small bowl. The lime juice will thin it slightly, so you want a consistency that coats a spoon but still drips off. Taste it before the shrimp hits the pan so you can adjust the heat.
- Dry and season the shrimp:
- Pat the shrimp completely dry with paper towels, otherwise they'll steam instead of sear. Toss them in a bowl with olive oil, Cajun seasoning, smoked paprika, salt, pepper, and minced garlic until every piece is coated. Let them sit for a minute so the seasoning doesn't immediately slide off in the pan.
- Get the shrimp golden:
- Heat a large skillet over medium-high heat until it's hot enough that a drop of water dances across it. Add the shrimp in a single layer and resist the urge to move them around. Let them sit for 2 to 3 minutes until they turn pink and slightly opaque on one side, then flip and cook the other side. They'll keep cooking after they come off the heat, so pull them when they still look just barely done.
- Chop while you cook:
- While the shrimp cooks, slice the cherry tomatoes, drain the corn if frozen, thinly slice the red onion, tear the lettuce, slice the avocado, and chop the cilantro. Arrange everything in little piles on your cutting board so assembly feels smooth and easy.
- Build the bowls:
- Fluff the rice with a fork and divide it among four bowls. Top each bowl with shrimp, then scatter the tomatoes, corn, red onion, and lettuce around. Lay avocado slices on top, sprinkle cilantro over everything, and drizzle generously with the lime sauce. Serve with lime wedges so people can squeeze extra brightness into their bowl if they want.
Save One Saturday, my roommate made this for her parents, who showed up tired from driving all day. They perked up immediately, and her mom asked for the recipe before even tasting it. That's when I understood that good food doesn't have to be complicated to feel special.
How to Customize This Bowl
The base of rice and shrimp is solid, but everything else can shift based on what you have or what you're craving. I've added black beans for earthiness, pickled jalapeños for a vinegar kick, roasted sweet potato for sweetness, or even swap the white rice for quinoa or brown rice if you want more texture. The creamy lime sauce works as glue no matter what else changes, so start there and build around it.
Building Flavor Without Fuss
The secret is that Cajun seasoning does most of the heavy lifting for you. It's spicy, smoky, and garlicky all at once, so you don't need to layer six different spices. The smoked paprika adds warmth without heat, and the lime sauce cools everything down in a way that feels intentional. If you're sensitive to spice, use less Cajun seasoning and skip the hot sauce, or balance it with more sour cream in the sauce.
Timing and Prep Strategy
The whole thing takes about 35 minutes from start to eating, but most of that is rice simmering hands-off. The actual active cooking time is closer to 10 minutes. If you prep your vegetables before you start the rice, you can be plating food while the shrimp is still warm. Everything tastes better fresh and warm, so don't make this too far ahead.
- Start rice first so it's done by the time shrimp needs to cook.
- Prep all vegetables while rice simmers and sauce comes together.
- Cook shrimp last so it stays warm and doesn't dry out sitting around.
Save This is the kind of meal that feels restaurant-quality but doesn't demand a lot from you. Make it once and you'll make it again.
Recipe FAQs
- → How should I cook the Cajun shrimp for best flavor?
Pat the shrimp dry and toss with olive oil and Cajun seasoning. Sear in a hot skillet for 2-3 minutes per side until pink and opaque to maintain juiciness and flavor.
- → Can I substitute the white rice with other grains?
Yes, brown rice or quinoa work well as whole grain alternatives giving a nuttier texture to the bowl.
- → What kind of vegetables complement the shrimp bowls?
Fresh cherry tomatoes, corn kernels, thinly sliced red onion, shredded lettuce, and creamy avocado slices add vibrant color and crispness.
- → How do I prepare the creamy sauce served with the bowl?
Whisk together sour cream or Greek yogurt with lime juice, a touch of hot sauce, salt, and pepper for a tangy and cooling accompaniment.
- → Are there any suggested flavor boosters or pairings?
Add black beans or pickled jalapeños for extra flavor and pair with a crisp lager or citrusy white wine for a complete meal.