A vibrant bowl of spicy Cajun shrimp, fluffy rice, crisp veggies, and creamy avocado for a quick meal.
# Ingredient List:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 ½ tsp Cajun seasoning
04 - ½ tsp smoked paprika
05 - ¼ tsp salt
06 - ¼ tsp black pepper
07 - 1 clove garlic, minced
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - ½ tsp salt
→ Vegetable Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cup corn kernels (fresh, frozen, or drained canned)
13 - ½ small red onion, thinly sliced
14 - 1 cup shredded lettuce
15 - 1 avocado, sliced
16 - ¼ cup fresh cilantro, chopped
→ Sauce
17 - ⅓ cup sour cream or Greek yogurt
18 - 1 tbsp lime juice
19 - ½ tsp hot sauce (optional)
20 - Salt and black pepper to taste
→ For Serving
21 - 1 lime, cut into wedges
# How to Make:
01 - In a medium saucepan, combine rice, water or broth, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender. Remove from heat and fluff with a fork.
02 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, hot sauce if used, and salt and pepper to taste. Set aside.
03 - Pat shrimp dry with paper towels. Toss with olive oil, Cajun seasoning, smoked paprika, salt, pepper, and minced garlic until evenly coated.
04 - Heat a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.
05 - While shrimp cooks, prepare cherry tomatoes, corn, red onion, lettuce, avocado, and cilantro as directed.
06 - Divide cooked rice among four bowls. Top each with shrimp, cherry tomatoes, corn, red onion, shredded lettuce, avocado slices, and cilantro. Drizzle with creamy lime sauce and serve with lime wedges.
