Cajun Shrimp and Rice Bowl
Our spicy Cajun Shrimp and Rice Bowl is an easy recipe packed with flavor and nutrients. Plus, it's ready in 30 minutes or less! Cajun seasoned shrimp and zucchini, and corn on wild rice, topped with avocado and our homemade sweet and spicy sauce, is sure to become one of your favorite weeknight dinners.
Servings: 4
Calories: 565kcal
Cost: 20
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!
Video
Notes
*For cauliflower rice: Clean the cauliflower and cut it into chunks, removing only the leaves. (The core is good too!) Use a food processor to carefully pulse until the cauliflower is broken up into small rice-sized pieces. Use olive oil or avocado oil in a pan on medium heat for 2-3 minutes to gently soften. Season with salt, pepper, and garlic powder as desired. You can also use frozen cauliflower rice for ease!
*To finish cooking all at the same time, begin cooking the rice first for a few moments while the pan preheats.
*For ease of cleanup and to avoid cross-contamination with raw meat, rinse the rice and corn separately from the shrimp. I often rinse the rice separately, but rinse the corn first, set it aside, and then use that colander to rinse the shrimp if it still needs to be thawed.
Note: Nutrition facts are calculated using water in rice, not broth.
Nutrition
Calories: 565kcal | Carbohydrates: 90g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 181mg | Sodium: 845mg | Potassium: 743mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2131IU | Vitamin C: 21mg | Calcium: 201mg | Iron: 2mg