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A lively and easy dinner combining spicy, seared Cajun shrimp with fresh avocado-corn salsa and a zesty lime sour cream sauce, served over fluffy white rice. Ready in about 40 minutes and perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 1/2 cups long-grain white rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 1/2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
  • 1 large avocado, diced
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon water

Instructions

  1. Combine rice, water, and salt in a saucepan and bring to a boil.
  2. Cover, reduce heat to low, and simmer the rice for 15 minutes.
  3. Remove saucepan from heat, keep covered for 5 minutes, then fluff rice with a fork.
  4. In a bowl, gently toss corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, chopped cilantro, lime juice, and salt to make the salsa.
  5. Whisk sour cream, lime juice, and water until smooth, adding more water if necessary to thin the sauce.
  6. If using frozen shrimp, thaw fully and pat dry.
  7. Pat shrimp dry and toss with Cajun seasoning until evenly coated.
  8. Heat olive oil in a skillet over medium-high heat until hot. Add shrimp in a single layer without overcrowding and cook 2 to 3 minutes per side until opaque and cooked through, then remove from heat.
  9. Divide cooked rice among four bowls, top with Cajun shrimp and avocado-corn salsa, drizzle with lime sour cream sauce, and serve immediately.

Notes

Drying shrimp before seasoning helps achieve a nice sear and better spice adhesion., Do not overcook shrimp to avoid toughness and rubbery texture., Keep avocado salsa separate or add avocado just before serving if preparing ahead to prevent browning., Heat pan well and avoid overcrowding shrimp to ensure proper searing., The bowls are customizable with different grains, proteins, and spice levels., Store components separately in airtight containers for optimal freshness., Salsa without avocado lasts longer in the fridge; avocado-included salsa is best consumed the same day.

Nutrition

Find it online: https://cozyovenkitchen.com/cajun-shrimp-rice-bowls-with-avocado-corn-salsa/