This spicy Cajun shrimp and rice bowl is an easy recipe packed with flavor and is ready in 30 minutes or less! Cook your favorite rice, top with sautéed veggies, wild-caught shrimp, and top with avocado slices and a sweet and spicy yogurt sauce that is to die for!
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Our family loves healthy shrimp recipes, so we add them to the weeknight dinner rotation often! One of our favorite variations of this recipe is our Cajun Shrimp Tacos with Corn Salsa.
For more Cajun recipes, try Cajun Blackened Salmon, Creamy Cajun Salmon Alfredo, and Cajun Southern Smothered Chicken recipes!
Before getting started, I invite you to take a few breaths and set healthy intentions for your meal. It only takes a few seconds, but it can have lasting benefits! To learn more, check out How to Manifest with Intentions and Affirmations.
Ingredients
Raw Wild-Caught Shrimp: For convenience, get deveined and peeled shrimp from the frozen section. You can defrost it in the fridge the night before and/or put it in a strainer and rinse it under cool water for a few minutes before cooking.
Wild Rice Blend: This is my favorite rice to use. It cooks up nicely and has a great texture with the black wild rice, which has some potent antioxidants. Go for organic whenever possible and be sure to rinse under cool water before cooking to keep debris, excess starch, and phytic acid to a minimum.
Corn: You can use canned or frozen, but organic is best. Corn is one of the most commonly genetically modified vegetables, which can be highly disruptive to the digestive tract.
Zucchini: Organic is best.
Maple syrup: This is an excellent sweetener that is antioxidant-rich with a low glycemic index. It is so much better than processed sugar!
See the recipe card for a full list of ingredients and quantities.
Substitutions
For a low-carb diet or keto diet, wild rice can be substituted with cauliflower rice. Zucchini noodles are a great option too!
Add chopped tomatoes or bell pepper for additional nutrition and flavor!
Greek yogurt can be substituted for organic sour cream or a plant-based plain yogurt, like cashew or coconut milk yogurt.
How to Make a Cajun Shrimp and Rice Bowl
Step 1: Cook the rice according to its package instructions. Alternatively, use an instant pot on the rice setting and natural release. For wild rice blend, I like to use a 1:1 liquid-to-rice ratio. Fluff and set aside.
Step 2: Heat a skillet with avocado oil on medium heat. Add minced garlic and onions and saute until fragrant.
Step 3: Add shrimp and Cajun seasoning. Cook, stirring occasionally, until shrimp is opaque.
Step 4: Lower heat to medium-low and add corn and zucchini, stirring occasionally for a few minutes more.
Step 5: In a small bowl, mix maple, lemon, and a pinch of cayenne with yogurt to make a sweet and spicy sauce.
Step 6: Add the shrimp and veggie skillet mixture to the rice in a bowl and top with avocados and yogurt sauce as desired! Enjoy!
Hint: Start cooking the rice a few minutes before the shrimp skillet to give it time to finish at the same time!
Cajun Shrimp and Rice Bowl FAQ's
This delicious Cajun Shrimp and Rice bowl pairs well with a side salad and a citrus dressing or all on its own!
Quite simply, rinse the shrimp in cool water and pat dry. Heat a stable oil like avocado oil on medium-high heat in a skillet. Season shrimp as you desire and stir and flip shrimp periodically until opaque and lightly pink. Shrimp should reach an internal temperature of 145°F.
Our sweet, spicy, and tangy yogurt sauce is a perfect dipping sauce for cooked shrimp. Simply mix yogurt with lemon juice, maple syrup (or raw honey), and a dash of cayenne pepper. Delicious!
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Recipe
Cajun Shrimp and Rice Bowl
Equipment
- 1 large skillet
- 1 Pot or Instant Pot for cooking rice
- 1 Colander for rinsing
- 1 Cooking/serving spoons
- 1 Small mixing bowl
Ingredients
- 20-24 oz raw wild-caught medium Shrimp deveined and peeled
- 1 can organic Corn drained and rinsed, may also use frozen
- 1 organic Zucchini chopped
- 2 cups Rice rinsed
- 3.5 cups water or broth (If using instant pot, use 2 cups of liquid)
- 1 teaspoon avocado oil
- 2 TBS Cajun Seasoning
- ½ Avocado chopped
- 1 small Onion chopped
- 3 cloves garlic minced
- 1 cup plain Greek yogurt
- 2 teaspoon maple syrup
- ½ lemon juiced
- 1 Pinch of cayenne pepper
Instructions
- If using the stovetop: Bring water or chicken broth to a boil, add rice, and give it a stir. Reduce heat to medium and cover, simmering for 15 minutes or until the water evaporates. Remove from heat and let steam for 5 minutes. Fluff with a fork and set aside.If using an Instant Pot: Use a 1:1 rice to liquid ratio. Select rice setting or 12 minutes manual high pressure. Allow it to naturally release the steam.
- Add avocado oil to a skillet on medium-high heat. Sauté onion and garlic for a couple of minutes, until fragrant.
- Add shrimp and seasoning, adding more oil if needed. Stir and flip periodically until the shrimp is opaque. (Approx 5 min)
- Lower heat to medium-low and add corn and zucchini, and more seasoning if needed (the more seasoning, the spicier it gets!) Stir together for about 3-4 minutes as flavors meld and the zucchini softens.
- In a small mixing bowl, mix maple syrup, lemon juice, and a pinch of cayenne with Greek yogurt.
- Add shrimp and veggie skillet mixture to rice in a bowl and top with avocados and yogurt sauce as desired! Enjoy!
NCP says
10/10