Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade

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Smokey Cajun-spiced seared shrimp in smoked paprika, onion, garlic powder, and other spices are served with a vegetable medley of fresh corn, red bell pepper, and red onions. Creamy avocado chunks and jasmine rice are then drizzled with lemon Dijon mustard remoulade, making this the perfect Cajun shrimp rice bowl.

Top view of the Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade in a wide rim bowl with diced avocado and lemon wedges.

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Fresh Contemporary Cajun Twist

Enjoy the vibrant flavors of this Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade. This dish features smokey Cajun-spiced shrimp, seared to perfection with a blend of smoked paprika, onion, garlic powder, and other robust spices.

Nestled on a bed of fluffy jasmine rice, the shrimp are accompanied by a colorful vegetable medley of fresh corn, red bell pepper, and red onions, adding a delightful crunch and sweetness.

Creamy avocado chunks provide a luscious contrast, while a drizzle of zesty lemon Dijon mustard remoulade ties everything together, elevating each bite to new heights. Perfect for those who crave bold, dynamic flavors, this rice bowl celebrates Southern cuisine with a fresh, contemporary twist.

About Cajun Spice

Cajun spice, originating from the culinary traditions of the French-speaking Acadians who settled in Louisiana in the 18th century, has become a hallmark of American cuisine. The Acadians, later known as Cajuns, combined French culinary techniques with local ingredients such as peppers, garlic, and herbs, creating a distinctive and flavorful spice blend.

Over time, the rich, smokey, and often fiery profile of Cajun seasoning—comprising smoked paprika, garlic powder, onion powder, cayenne pepper, and other spices—gained popularity beyond the bayous and swamps of Louisiana.

The 1980s marked a significant surge in the nationwide popularity of Cajun cuisine, thanks in part to chefs like Paul Prudhomme, whose blackened redfish and other Cajun dishes captivated the American palate. Today, in North American kitchens, you might find Cajun spice, which has become a staple seasoning blend in most kitchens nationwide.

Cajun Blackened Foods

Traditional Cajun blackened foods are a hallmark of Cajun cuisine, known for their intense flavor and distinctive cooking technique. The blackening process involves coating fish, shrimp, chicken, or pork in a rich blend of Cajun spices and searing it in a hot cast-iron skillet until a dark, flavorful crust forms.

Again, this method, popularized by Chef Prudhomme, locks in the spices and juices, creating a smoky, spicy exterior while keeping the inside tender and juicy. The hallmark of blackened foods is their complex flavor profile, resulting from the high-heat cooking that caramelizes the spices and enhances the natural flavors of the meat or seafood.

Technically, this recipe does not use the blackening method but uses the spice blend to capture that bold flavor.

Looking for authentic Cajun recipes? Check out Louisiana Woman Blog and Acadiana Table.

Cajun, Creole, and the Holy Trinity

In Louisiana cuisine, the "holy trinity" refers to the essential trio of vegetables: onions, bell peppers, and celery. This combination forms the base of many Cajun and Creole dishes, similar to the French mirepoix but reflecting the regional flavors of Louisiana.

The holy trinity is used in classic dishes such as gumbo, jambalaya, étouffée, and red beans and rice. By sautéing these vegetables together, often in a roux or alongside garlic and spices, cooks create a rich, savory flavor profile that is quintessentially Louisianan.

This culinary tradition showcases the region's ability to transform simple, local ingredients into the vibrant essence of Louisiana cuisine. You will find this influence in the vegetable medley by using red onion, red bell pepper, and celery. This is then combined with sweet corn to complement the sweetness found in fresh shrimp.

Are you looking for authentic Creole recipes? Check out Creole Cajun Chef and The Gumbo Pages.

The Holy Trinity vs Mirepoix

So if you are used to Mirepoix, you might ask, what is the difference between them? The holy trinity and mirepoix are both fundamental vegetable mixtures in their respective cuisines, but they differ in composition and flavor profiles.

Mirepoix, a staple in French cooking, consists of onions, carrots, and celery, typically sautéed in butter or oil to create a subtle, aromatic base for soups, stews, sauces, and braises. The sweetness of the carrots in mirepoix adds a delicate balance to the overall flavor.

comparison photo of mirepoix (showing onion, carrots and celery) and Holy Trinity (showing onion, green bell pepper and celery). With animated chef maika in the middle shrugging why?

In contrast, the holy trinity of Louisiana cuisine comprises onions, bell peppers, and celery, reflecting the region's unique culinary heritage. The substitution of bell peppers for carrots introduces a more robust and slightly spicy note, which is integral to the bold and hearty dishes of Cajun and Creole cooking, such as gumbo, jambalaya, and étouffée.

While both mixtures serve to enhance the depth and complexity of dishes, the holy trinity offers a distinctive flavor that is quintessentially Louisianan, setting it apart from its French counterpart.

Creole vs Cajun Cuisine

Both Creole and Cajun cuisines originated in Louisiana but reflect distinct cultural heritages and culinary influences. Creole cuisine, often associated with New Orleans, is a blend of French, Spanish, African, and Caribbean influences, resulting in a more cosmopolitan and diverse array of dishes.

It frequently uses tomatoes, a variety of spices, and a broader range of ingredients due to the access to trade goods in the city. Cajun cuisine, on the other hand, originates from the rural French-speaking Acadian settlers and is characterized by its rustic, hearty nature, relying on locally available ingredients and a simpler, spicier flavor profile.

Key differences include the use of a roux in both but with differing color and intensity and the holy trinity of onions, bell peppers, and celery, which is fundamental to both but prepared in distinct styles. While Creole cuisine often has a refined, city-style presentation, Cajun food embodies the spirit of the country with its robust, down-to-earth flavors.

More Tasty Shrimp Recipes

Ingredients with Steps

To begin, start by cooking the jasmine rice. In addition, don't forget to flake it before serving it for fluffy rice. For the vegetables, separately dice the red onion, red bell pepper, and celery, cut corn kernels off the cob, and cut the Campari tomatoes into eighths.

Cook the vegetables in a large skillet over medium-high heat by adding them incrementally to maintain the pan's temperature, seasoning with kosher salt and ground black pepper, and cooking until golden brown.

Meanwhile, make a sauce by blending flat-leaf parsley, garlic cloves, mayonnaise, whole-grain Dijon mustard, fresh lemon juice, and lemon zest with salt and black pepper. For the shrimp, peel, devein, and dry them, then season with smoked paprika, onion and garlic powder, cayenne pepper, dried oregano, thyme and basil, kosher salt, and black pepper.

Cook the shrimp in a hot skillet until they begin to curl and cook through, then remove. Finish the vegetables by adding the tomatoes to deglaze the pan baby spinach, and combine with the reserved vegetables.

Serve by portioning the rice, vegetables, and avocado chunks, topped with the shrimp and lemon remoulade, optionally garnished with parsley.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Jasmine Rice - This is a fragrant, long-grain rice known for its slightly sticky texture and floral aroma, commonly used in Southeast Asian and Caribbean cuisine.
Campari Tomatoes - These tomatoes are naturally sweet due to the balance of their acidity, making them enjoyable in quick-cooking dishes. That's why I tend to use them a lot in my recipes.
Avocado Oil - This oil was used over olive oil due to its higher smoking point; learn more about high-smoke-point oils here.
Flat-Leaf Parsley - Flat-leaf parsley, also known as Italian parsley, has a stronger, more robust flavor and smoother texture compared to curly parsley, which has a milder taste and a more decorative, ruffled appearance. Use what you prefer.
Whole-Grain Dijon Mustard - It has a tangy, sharp flavor and a coarse, slightly crunchy texture. It combines the pungency of traditional Dijon with the added depth of whole mustard seeds, giving this dish an extra palette of textures.
16 - 20 Shrimp - "16 - 20" refers to the size classification indicating there are between 16 and 20 shrimp per pound, where the smaller numbers indicate larger shrimp. For example, U-10 are larger while 21-25 are smaller. Also, if using frozen shrimp, ensure they are fully thawed before use.

Shrimp Sizes

Jumbo/Colossal Shrimp: 16-20
Jumbo Shrimp: 21-30
Large Shrimp: 31-35
Medium Shrimp: 51-60

See the Cajun Shrimp Rice Bowl recipe card for quantities below.

labeled ingredients for the Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade in glass and stainless steel containers on a large round pizza pan.

a ripe avocado cut into half on a kitchen towel.

fresh raw baby spinach in a glass square container.

peel and deveined raw shrimp in a square glass container.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

top view of the lemon remoulade in the food process with the lid off.

The food processor conveniently blended the ingredients to decrease the prep time.

Get the KitchenAid Food Chopper.

non stick all-clad saute pan with the holy trinity and vegetables mixture.

This recipe has a large portion of vegetables; follow the recipe's instructions for sauteeing to prevent soggy vegetables.

Get the All-Clad Non-Stick Frying Pan.

seasoned raw shrimp in a stainless steel mixing bowl.

The shrimp are patted dry first to ensure the spice blend adheres to the shrimp for an even coat.

Pay close attention to the shrimp to prevent overcooking. When you see them beginning to curl, immediately flip them.

cooked quartered Campari tomatoes with wilted spinach in a non-stick all-clad skillet.

The tomatoes soaked up the shrimp's leftover fond before being mixed with spinach and the rest of the vegetables.

the cooked vegetables medley of corn, red bell pepper, red onion, celery and baby spinach in a skillet.

Then, the vegetables are added back to complete the seasoning of the vegetable medley.

plated rice and vegetable medley evenly divided in a wide rim bowl.

This dish has equal parts rice and vegetables.

diced avocado added to the wide rim bowl of jasmine rice and vegetable medley.

Then, you'll add the avocado chunks.

the cajun shrimp added to the top and middle of the wide rim bowl of jasmine rice, vegetable medley and diced avocados.

Next, top with the spicy, juicy shrimp.

Finish the shrimp bowl with the remoulade and garnish wtih chopped parsley and lemon wedges for an eye-pleasing presentation.

Busy Folks - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. In addition, some related detailed steps can be found there.

Substitutions

Dairy-Free

Yay! This Cajun Shrimp Rice Bowl recipe is already dairy-free.

Gluten-Free

Bonus! This Cajun Shrimp Rice Bowl recipe is already gluten-free.

Vegetarian

16/20 Raw Shrimp - The main ingredient is shrimp for this; however, for texture, you can substitute it with a combination of extra firm tofu bites and button mushrooms. I suggest cutting the mushrooms in half before seasoning them and to get your tofu really firm for frying, use a tofu press; learn more about it here.

Convenience

Jasmine Rice - You can use your favorite white rice, leftover rice, or microwavable rice pouches for quick preparation. Additionally, you can use brown rice, but be aware that it takes a longer cooking time. Consider this when timing out the recipe.
Campari Tomatoes - These are chosen for their balance between sweetness and acidity. However, you can substitute these with other tomatoes; ensure that you cut them into one-inch chunks.
Avocado Oil - This oil was used because of its high smoke point. However, other high-smoke oils, such as canola or vegetables, can also be used.
Whole-Grain Dijon Mustard - This mustard was used for its texture, which is provided by the mustard grains. However, you can substitute this with regular Dijon or brown mustard. Yellow mustard will be a little bit too sour.
Homemade Cajun Seasoning - You can substitute the cajun shrimp recipe of smoked paprika, onion powder, garlic powder, cayenne powder, dried basil, oregano, thyme, salt, and pepper with a store-bought cajun spice blend.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Side view of the Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade in a wide rim bowl with diced avocado and lemon wedges.

Variations

Black Beans - Adding black beans to the corn medley is a great way to increase the protein in this rice dish. It will still complement the cajun shrimp and lemon remoulade for a tasty meal.

Equipment

Rice Cooker - Using a rice cooker simplifies the cooking process, ensuring perfectly cooked rice with minimal effort and freeing up stove space for preparing other dishes. However, the recipe does provide instructions for the stovetop method.
Large Skillet - You'll need a large skillet to cook a large amount of shrimp and vegetables evenly. For this recipe, I used the dependable American-made oven broiler-safe All-Clad HA1 Hard Anodized Nonstick 12-inch Fry Pan.
Food Processor - Using a food processor to make sauces ensures a smooth, well-blended consistency quickly and efficiently, saving time and effort compared to manual mixing. If you do not have one you can finely chop the ingredients. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper.

Kitchen Must Haves - Find other tools I use here.

Storage

Refrigerator - To store in the fridge, place the remoulade, shrimp, vegetable medley, and rice in separate shallow 2-inch containers to cool down quickly. Then, store it in an airtight container. The meal will last up to 4 days. For the avocado, store the uncut avocado in an air-tight container, and it should last for 2 days with slight browning.
Freezer - For the shrimp, vegetables, and rice, follow the refrigeration process mentioned above. Then, place them in the freezer in a labeled, airtight container.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tip

Cleaning Shrimp - To peel and devein shrimp, start by holding the shrimp's body and gently twisting off the head, if still attached.
- Peel away the shell, starting from the legs, then remove the tail if desired.
- Use a paring knife or a specialized deveining tool to make a shallow cut along the back of the shrimp, exposing the dark vein.
- Carefully lift and pull out the vein with the tip of the knife or your fingers, then rinse the shrimp under cold water to remove any remaining shell fragments or vein residue. Learn other Prepping Shrimp Techniques here.
No More Chewy Shrimp - To prevent overcooking shrimp in a frying pan, cook them over medium-high heat until they just turn opaque and pink, typically about 1-2 minutes per side, then promptly remove them from the pan.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.

side top view of the Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade in a wide rim bowl with diced avocado and lemon wedges with a metal container of the corn vegetable medley in the background.

Frequently Asked Questions

What is the difference between cajun and creole seasoning?

Creole seasoning blends typically have a milder, more balanced flavor with a mix of herbs like thyme, oregano, and bay leaf, along with garlic, paprika, and sometimes cayenne pepper, while Cajun seasoning is generally spicier and more robust, focusing heavily on paprika, cayenne, garlic powder, and black pepper with fewer herbs.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before seasoning to ensure they cook evenly and absorb the flavors.

What’s the best type of rice to use?

Long-grain white rice or jasmine rice work well, as they have a light, fluffy texture that complements the bold flavors of the Cajun shrimp and remoulade.

Is the dish very spicy?

The spice level can be adjusted! You can reduce the Cajun seasoning or omit the red pepper flakes if you prefer a milder version of the dish.

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Top view zoomed out picture of the Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade in a wide rim bowl with diced avocado and lemon wedges, next to a kitchen towel and two rectangle metal dishes with more cajun shrimp and vegetables.

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