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Cajun Shrimp Bowls Recipe

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3.8 from 6 reviews

These Cajun Shrimp Bowls are a vibrant and flavorful meal perfect for a quick and satisfying dinner. Featuring succulent shrimp seasoned with Cajun spices, served over fluffy rice with fresh cabbage, black beans, and a zesty pineapple or mango salsa, all topped with a creamy chipotle lime sauce. This dish balances spicy, tangy, and creamy elements for a deliciously well-rounded bite.

Ingredients

Chipotle Sour Cream Sauce

  • 1/2 cup sour cream, crème fraîche, or Mexican crema
  • 1 canned chipotle chile in adobo, minced
  • 1 lime, juiced, plus lime wedges for serving
  • Salt, to taste

Shrimp and Bowl Ingredients

  • 1 pound medium fresh or frozen shrimp, peeled and deveined, thawed if frozen
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 2 cups cooked rice (frozen rice works well)
  • 2 cups store-bought shredded cabbage
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 cup store-bought or homemade pineapple or mango salsa
  • 1/2 cup shredded cotija or queso fresco cheese (optional)

Instructions

  1. Make the chipotle sour cream: In a small bowl, stir together the sour cream and minced chipotle until fully combined. Add the juice of one lime to taste, then season with salt. Chill the sauce in the refrigerator until ready to serve. For a thinner consistency that’s easier to drizzle, add about 1 tablespoon of water.
  2. Season and cook the shrimp: In a large bowl, toss the peeled shrimp with Cajun seasoning, olive oil, and salt to coat evenly. Heat a large sauté pan over medium heat. Place the shrimp in a single layer in the pan and cook for 1 minute. Flip each shrimp and cook for another 1 to 2 minutes until opaque and fully cooked through. Remove shrimp from the pan and let cool slightly. Optionally, chop the shrimp into smaller pieces.
  3. Assemble the bowls: Divide 1/2 cup cooked rice into each of four serving bowls. Evenly distribute the cooked shrimp, shredded cabbage, black beans, pineapple or mango salsa, and cheese (if using) among the bowls. Drizzle each bowl generously with the chipotle sour cream sauce and add an extra squeeze of lime juice if desired. Serve immediately and enjoy.
  4. Storage tips: Store any leftover chipotle sour cream sauce in an airtight container in the refrigerator for up to one week. Leftover shrimp and other bowl components can be stored in the fridge for one to two days.

Notes

  • Use frozen cooked rice for convenience and time-saving without sacrificing texture.
  • For a milder sauce, reduce the amount of chipotle or substitute with smoked paprika.
  • Adding a tablespoon of water to the sour cream mixture makes it easier to drizzle over the bowls.
  • Feel free to swap pineapple salsa with mango salsa or other fruit-based salsas for a fresh twist.
  • Chopping shrimp after cooking helps make the bowls easier to eat, especially for kids or in casual settings.
  • Serve with lime wedges for guests to add extra brightness as preferred.

Find it online: https://lauracooks.com/cajun-shrimp-bowls-recipe/