Save I threw these bowls together on a Tuesday when the week already felt too long. The shrimp were still cold from the bag, the rice was bubbling on the stove, and I was craving something that tasted like effort without actually requiring it. One bite of that smoky, garlicky shrimp with the cool lime sauce, and suddenly dinner felt like a small victory.
I made these for a friend who swore she didnt like shrimp. She finished her bowl before I even sat down, then asked if there was more rice. Now she texts me every few weeks asking for the recipe again, even though Ive sent it twice.
Ingredients
- Large shrimp: Pat them really dry before seasoning or they wont get that nice sear, just steam in the pan.
- Cajun seasoning: This is where all the personality lives, so use a blend you actually like and dont be shy with it.
- Smoked paprika: Adds a gentle smokiness that makes the shrimp taste like they came off a grill even though they didnt.
- Long-grain white rice: Fluffy and neutral, it soaks up all the sauce without competing for attention.
- Cherry tomatoes: Halve them so they release a little juice and brighten up every bite.
- Corn kernels: Frozen works perfectly fine, just thaw them under warm water and drain well.
- Avocado: Wait until the last second to slice it so it stays green and creamy.
- Sour cream or Greek yogurt: Greek yogurt makes the sauce tangier and a little lighter, but sour cream is richer and more indulgent.
- Lime juice: Fresh is the only way, bottled lime juice tastes like regret.
Instructions
- Cook the Rice:
- Bring the rice, water, and salt to a boil, then drop the heat to low and cover it tightly. Dont lift the lid even once or youll let all the steam escape and end up with crunchy grains.
- Prepare the Sauce:
- Whisk everything together in a small bowl until smooth and taste it. If it needs more lime or a pinch of salt, add it now before you forget.
- Season the Shrimp:
- Toss the shrimp with oil and spices in a bowl, making sure every piece is coated. The garlic should stick to the shrimp, not pool at the bottom.
- Cook the Shrimp:
- Get your skillet really hot before adding the shrimp so they sear instead of steam. Flip them once when the edges turn pink and the centers are just opaque, then pull them off the heat immediately.
- Prepare the Toppings:
- Chop everything while the shrimp cook, moving quickly so nothing sits too long. Keep the cilantro leaves whole or roughly chopped, they taste better that way.
- Assemble the Bowls:
- Start with rice, pile on the shrimp and veggies in little sections, then drizzle the sauce over the top. Serve the lime wedges on the side so everyone can squeeze their own.
Save My neighbor smelled these cooking through the window and knocked on the door asking what I was making. I packed up a bowl for her and she brought the dish back the next morning, washed and with a thank you note tucked inside.
Swaps and Substitutions
If shrimp isnt your thing, try this with chicken thighs cut into bite-sized pieces or even crispy tofu. Brown rice or quinoa works great if you want something heartier, just adjust the cooking time. For a dairy-free version, swap the sour cream for cashew cream or a thick coconut yogurt.
What to Do with Leftovers
Store everything separately if you can, the shrimp and rice keep well but the lettuce and avocado get sad fast. Reheat the shrimp gently in a skillet with a tiny splash of water so they dont dry out. You can also toss the cold rice and shrimp into a wrap with fresh toppings the next day.
How to Make It Your Own
This recipe is forgiving and practically begs you to improvise. Add black beans if you want more protein, or throw in pickled jalapeños if you like heat that lingers. Sometimes I swap the lime sauce for a chipotle mayo or drizzle everything with hot honey.
- Try roasting the corn in the skillet first for a charred, smoky sweetness.
- Add a handful of shredded cabbage for extra crunch and color.
- Finish with crumbled cotija or feta if you want a salty, creamy bite.
Save These bowls remind me that good food doesnt have to be complicated, just honest and a little bit bold. Make them once and theyll become part of your regular rotation, trust me.
Recipe Questions
- → How do I prepare the shrimp for this dish?
Pat the shrimp dry, then toss with olive oil, Cajun seasoning, smoked paprika, garlic, salt, and pepper before cooking.
- → Can I substitute the white rice with another grain?
Yes, brown rice or quinoa work well as nutritious alternatives to white rice.
- → Is the sauce spicy or mild?
The creamy lime sauce is mildly tangy and can be adjusted by adding hot sauce for extra heat.
- → What sides pair well with this meal?
Consider serving with black beans, pickled jalapeños, or a crisp lager or citrusy white wine.
- → How long does it take to cook the shrimp?
Cook the shrimp 2–3 minutes per side until pink and opaque for best texture.