Pin This Spicy Cajun Shrimp Rice Bowl with Avocado Lime Crema always brings big energy to dinnertime at my house. Juicy shrimp seared in bold Cajun seasoning, fluffy white rice, crisp toppings, and a cooling swirl of creamy avocado lime crema. It feels fancy, but it actually comes together fast and never fails to impress—even when you have a table full of hungry eaters.
When I first made this bowl, I wanted something with serious flavor but easy cleanup. I now keep shrimp in the freezer and always have Cajun seasoning on hand my friends always ask for the crema recipe.
Ingredients
- Large shrimp: look for plump shrimp that smell clean and sweet and choose wild-caught if possible for texture
- Cajun seasoning: gives the signature bold kick homemade or store-bought both shine
- Olive oil: helps the shrimp brown and keeps rice from sticking
- Fresh garlic: essential for depth of flavor especially in the shrimp marinade and crema
- Smoked paprika: brings a subtle smoky note that rounds out the spices
- Cayenne pepper: amps up the heat so adjust to your spice preference
- Salt: brings balance to every layer from rice to crema
- Long-grain white rice: for light separated grains rinse to remove excess starch
- Sour cream or Greek yogurt: for the crema Greek yogurt makes it protein-rich and tangier
- Ripe avocado: for the crema pick one that yields slightly to gentle pressure for best texture
- Lime: for zest and juice adds brightness to the sauce
- Fresh cilantro: elevates with herbal freshness in crema and for garnish
- Cherry tomatoes: seek sweet firm tomatoes for juicy pops
- Corn kernels: add quick natural sweetness frozen or fresh both work well
- Red onion: gives sharpness slice thin so it does not overpower
- Jalapeño: if you want a little extra heat always taste before adding more
- Lime wedges and fresh cilantro: for finishing always squeeze extra juice if you love tang
Instructions
- Prepare the Rice:
- Rinse long-grain rice thoroughly under cold water until water runs clear this removes excess surface starch and keeps the grains fluffy. In a medium saucepan combine the rinsed rice water a pinch of salt and a drizzle of olive oil. Bring to a gentle boil over medium heat then reduce to low cover tightly and let simmer undisturbed for 15 minutes until all the liquid is absorbed and rice is tender. Turn off the heat and allow the rice to rest with the lid on for five minutes before fluffing carefully with a fork for perfect separated grains.
- Season the Shrimp:
- Pat shrimp dry with paper towels so the seasoning sticks well. In a large mixing bowl combine the shrimp Cajun seasoning olive oil garlic smoked paprika cayenne (if you like it extra spicy) and a little salt. Toss thoroughly so each piece gets coated in the mixture and let them marinate while you prep the next step. The marination marries the flavors with the shrimp and ensures they brown beautifully.
- Cook the Shrimp:
- Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Arrange the shrimp in a single layer so they sear and develop color, rather than steam. Cook undisturbed for about two to three minutes until the sides turn pink and curl slightly then flip and cook another two minutes until just opaque and cooked through. Remove promptly to avoid overcooking and dry shrimp.
- Make the Avocado Lime Crema:
- In a food processor or blender add ripe avocado sour cream (or Greek yogurt) lots of fresh lime juice and zest chopped cilantro garlic and salt. Blend slowly until completely smooth scraping down the sides as needed. For a soft flowing consistency add a spoonful of water at a time. The goal is a velvety sauce you can easily drizzle over your bowls.
- Assemble the Bowls:
- Spoon hot fluffy rice into serving bowls as your base. Top generously with sizzling Cajun shrimp colorful halved cherry tomatoes sweet corn kernels and thinly sliced red onion for crunch. Drizzle with a thick ribbon of cooled avocado lime crema. Sprinkle extra cilantro and jalapeño rings for bold color and added zip and a wedge of lime for anyone who wants another squeeze of fresh citrus.
Pin Storage Tips
Store leftovers by packing each compenent separately in airtight containers. The rice and shrimp keep best in the fridge up to two days while the crema stays fresh with plastic pressed directly on its surface to minimize browning. Always add toppings like cilantro and jalapeño at the last minute for their best flavor and texture.
Ingredient Substitutions
You can swap brown rice or even cauliflower rice for the base if you want lower carbs or more fiber. No shrimp on hand Use cubed chicken breast or tofu tossed in Cajun seasoning and cooked the same way. Plain yogurt works for the crema just blend with ripe avocado and lime for similar results.
Serving Suggestions
This bowl carries a meal on its own but you can serve it with warm corn tortillas or tortilla chips for scooping, or a side of crisp green salad. Sometimes I like finishing with a sprinkle of crumbled queso fresco for that creamy salty finish.
Cultural and Historical Context
Cajun flavor comes from Louisiana’s deep culinary roots, blending French and Southern American traditions filled with bold spices and rosy sauces. Crema and rice bowls like this are natural crowd-pleasers because they allow every person to build their favorite bite.
Seasonal Adaptations
Use charred fresh corn in summer for extra smokiness
Add sliced radishes and cucumbers in spring for more crunch
Top with pomegranate arils in winter holidays for pretty bursts of tang
Success Stories
My best friend doubled the recipe for a backyard party and guests kept going back for seconds. Another reader shared that her college kids always ask for care packages of the crema to take back to school. It is such a reliable dinner hit for busy schedules and leaves everyone happy.
Freezer Meal Conversion
Cooked shrimp freeze beautifully just spread in a single layer on a tray before transferring to a freezer bag. Portion out rice in microwave-safe containers and freeze crema separately. Reheat rice and shrimp gently and whisk the crema after thawing for best texture.
Pin This bowl is a flavor explosion and a feast for the eyes. It’s perfect for a weeknight meal that feels like a celebration.
Recipe Questions
- → How spicy is the shrimp bowl?
The heat can be adjusted by reducing or increasing the cayenne and jalapeño. Without extra cayenne or jalapeño, it’s moderately spicy.
- → Can I substitute the rice?
Yes. Try brown rice for a whole-grain option or cauliflower rice for a lighter, lower-carb base.
- → Is this meal gluten-free?
It’s gluten-free as long as your Cajun seasoning and other packaged ingredients are certified gluten-free.
- → What can I use instead of sour cream?
Greek yogurt is a great alternative in the crema, making it lighter and adding a tangy note.
- → How do I store leftovers?
Store shrimp, rice, and crema separately in airtight containers in the fridge for up to 2 days. Assemble just before serving.
- → What proteins can replace shrimp?
Try grilled chicken, tofu, or black beans for other protein options that go well with the Cajun flavors and toppings.