Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
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.
Servings 4 servings
Calories: 604kcal
Ingredients
Jasmine Rice
- 1 cup jasmine rice
- ½ cup water
- ½ teaspoon kosher salt
Holy Trinity Vegetables
- 2 corns on the cob
- ½ medium red onion
- 1 red bell pepper
- 1 rib of celery
- 6 Campari tomatoes
- 1 tablespoon avocado oil
- 2 cups baby spinach
- salt and pepper to taste
Lemon Dijon Mustard Remoulade
- 1 cup packed in flat-leaf parsley
- 5 garlic cloves
- ¼ cup mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 1 lemon juiced and zested
Cajun-Spiced Shrimp
- 1 pound of 16/20 shrimp peeled and deveined
- 1 tablespoon Cajun seasoning or Creole
- salt and pepper to taste
- 2 tablespoons avocado oil
Sides and Garnish
- 1 avocado
- Optional: Garnish with chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Rice: To make the jasmine rice in a rice cooker, rinse the rice until the water runs clear, then add 1 part of rice to 1 ½ part of water and cook according to your rice cooker's instructions.
- To make it on the stovetop, rinse the rice until the water runs clear, then combine 1 part of rice with 1 ½ parts of water in a pot. Bring to a boil, reduce heat to a little under medium, cover, and simmer for 15 minutes before letting it rest off the heat for 10 minutes.
- Prepare the Vegetables: Keeping the vegetables separate, cut the corn kernels off the cob. Dice the onion, bell pepper, and celery. Then, cut the tomatoes into eighths.
- Cook the Vegetables: Heat a large skillet on medium-high heat with oil. Since there are a lot of vegetables, adding them all at the same time will lower the heat drastically, creating soggy vegetables. To prevent this, add and fry the onions for one minute, allow the pan's heat to return, then add the corn and cook them for one minute.
- Continue this process with the bell pepper and celery until all the vegetables have been added. Season them with salt and pepper and let the vegetables cook for 5 to 8 minutes while stirring occasionally until the onions have become golden brown. While the vegetables cook, make the sauce.
- Make the Sauce: Finely chop or blend flat-leaf parsley, garlic cloves, mayonnaise, Dijon mustard, lemon juice, and zest with salt and pepper in a food processor and set it in the fridge covered.
- Prepare the Shrimp: Peel, devein, and pat the shrimp dry with a paper towel. Then, combine it with smoked paprika, onion powder, garlic powder, cayenne pepper, dried basil, dried oregano, dried thyme, kosher salt, and ground black pepper.
- Cook the Shrimp: Remove the vegetables and set them aside next to the stove. Wipe and reheat the skillet over medium-high heat with oil. Once the oil is shimmering, carefully place the shrimp in the skillet, ensuring they are in a single layer and not overcrowded.
- Cook the shrimp for about 1 to 2 minutes until you see signs that they are beginning to curl. Then, flip them, starting from the center out, and cook for another 1 to 2 minutes until cooked through. Immediately remove them from the skillet.
- Finish the Vegetables: Return the pan to the heat, add the tomatoes, and let the juices lift the fond from the pan. Then add and wilt the spinach. Add the reserved vegetables back to the pan and toss them all together.
- Serve: Portion out the rice, shrimp, and sauteed vegetables and serve with diced avocado and the remoulade. Optionally, garnish with chopped parsley.
Video
Notes
- Cold Remoulade - You can omit chilling the sauce as a preference. However, to prevent food-borne illnesses, do not leave the sauce out at room temperature for more than two hours.
- Homemade Cajun Seasoning Blend for the Shrimps (4 Servings)
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
Nutrition
Calories: 604kcal | Carbohydrates: 61g | Protein: 24g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 149mg | Sodium: 1105mg | Potassium: 955mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4973IU | Vitamin C: 93mg | Calcium: 147mg | Iron: 3mg
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