Savory Cajun shrimp over rice, topped with avocado lime crema, tomatoes, and corn for a spicy, fresh meal.
# Components:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1.5 tbsp Cajun seasoning
03 - 1 tbsp olive oil
04 - 1 clove garlic, minced
05 - 0.5 tsp smoked paprika
06 - 0.25 tsp cayenne pepper, optional
07 - 0.5 tsp salt
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups water
10 - 0.5 tsp salt
11 - 1 tbsp olive oil
→ Avocado Lime Crema
12 - 1 ripe avocado
13 - 0.5 cup sour cream or Greek yogurt
14 - Juice and zest of 1 lime
15 - 2 tbsp fresh cilantro, chopped
16 - 1 small garlic clove
17 - 0.5 tsp salt
18 - 1-2 tbsp water, as needed
→ Bowl Toppings
19 - 1 cup cherry tomatoes, halved
20 - 1 cup corn kernels
21 - 0.5 small red onion, thinly sliced
22 - 0.5 cup fresh cilantro leaves
23 - 1 jalapeño, sliced, optional
24 - Lime wedges, for serving
# Directions:
01 - Rinse rice under cold water until clear. Combine rice, water, salt, and olive oil in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a large bowl, toss shrimp with Cajun seasoning, olive oil, minced garlic, smoked paprika, cayenne pepper (if using), and salt until evenly coated.
03 - Heat a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
04 - In a blender or food processor, combine avocado, sour cream or Greek yogurt, lime juice and zest, cilantro, garlic, and salt. Blend until smooth. Add water as needed to reach desired consistency.
05 - Divide cooked rice among four bowls. Top each with shrimp, cherry tomatoes, corn, red onion, and cilantro. Drizzle generously with avocado lime crema. Garnish with jalapeño slices and lime wedges, if desired.
