# Components:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 ½ tsp Cajun seasoning
04 - ½ tsp smoked paprika
05 - ¼ tsp salt
06 - ¼ tsp black pepper
07 - 1 clove garlic, minced
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - ½ tsp salt
→ Vegetable Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cup corn kernels, fresh, frozen, or drained canned
13 - ½ small red onion, thinly sliced
14 - 1 cup shredded lettuce
15 - 1 avocado, sliced
16 - ¼ cup fresh cilantro, chopped
→ Sauce
17 - ⅓ cup sour cream or Greek yogurt
18 - 1 tbsp lime juice
19 - ½ tsp hot sauce (optional)
20 - Salt and pepper, to taste
→ For Serving
21 - 1 lime, cut into wedges
# Directions:
01 - Combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until tender. Remove from heat and fluff with a fork.
02 - Whisk together sour cream or Greek yogurt, lime juice, hot sauce if using, and a pinch of salt and pepper in a small bowl. Set aside.
03 - Pat shrimp dry with paper towels. Toss with olive oil, Cajun seasoning, smoked paprika, salt, pepper, and minced garlic until evenly coated.
04 - Heat a large skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove from heat.
05 - While the shrimp cooks, prepare cherry tomatoes, corn, red onion, lettuce, avocado, and cilantro.
06 - Divide rice among four bowls. Top with shrimp, vegetables, avocado slices, and cilantro. Drizzle with sauce and serve with lime wedges.
