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High Protein Cajun Shrimp Bowls - Bold, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails optional)
  • Oil: 2 tablespoons olive oil or avocado oil, divided
  • Cajun seasoning: 1.5 tablespoons (store-bought or homemade)
  • Garlic powder: 1 teaspoon
  • Smoked paprika: 1 teaspoon (optional for extra smoke)
  • Salt and pepper: To taste
  • Rice base: 3 cups cooked rice (jasmine, basmati, or brown) or 4 cups cooked cauliflower rice
  • Black beans:
  • Corn: 1 cup (fresh, frozen, or canned and drained)
  • Bell peppers: 2 medium, sliced thin (any colors)
  • Cherry tomatoes: 1 cup, halved
  • Red onion: 1/2 small, thinly sliced
  • Avocado: 1 large, diced
  • Fresh cilantro: 1/4 cup, chopped
  • Lime: 2 limes (1 for wedges, 1 for juice)
  • Greek yogurt sauce: 3/4 cup plain Greek yogurt, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, pinch of salt, and a little water to thin
  • Optional add-ons: Pickled jalapeños, hot sauce, green onions, crumbled cotija or feta

Method
 

  1. Cook the base: Prepare your rice or cauliflower rice. Keep warm. If using cauliflower rice, sauté with a splash of oil, salt, and pepper for 3–4 minutes until tender.
  2. Mix the spice blend: In a small bowl, combine Cajun seasoning, garlic powder, smoked paprika, a pinch of salt, and black pepper.
  3. Season the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon oil and the spice blend until evenly coated.
  4. Sauté the veggies: Heat a large skillet over medium-high. Add 1/2 tablespoon oil. Cook bell peppers and red onion with a pinch of salt for 4–5 minutes until tender-crisp. Stir in corn for 1 minute. Transfer to a plate.
  5. Cook the shrimp: Add the remaining 1/2 tablespoon oil to the skillet. Add shrimp in a single layer. Cook 1.5–2 minutes per side until just opaque and lightly seared. Squeeze half a lime over the shrimp and toss.
  6. Warm the beans: In a small pan or the microwave, heat black beans with a pinch of salt and a splash of water until warm.
  7. Make the yogurt-lime sauce: Stir Greek yogurt, lime juice, honey, and salt. Add water, a teaspoon at a time, until it’s drizzle-able. Taste and adjust.
  8. Assemble the bowls: Add rice to bowls. Top with black beans, peppers and corn, cherry tomatoes, avocado, and shrimp. Drizzle yogurt sauce, sprinkle cilantro, and add lime wedges. Finish with hot sauce if you like heat.