Go Back
Cajun Shrimp Bowls
Mia

Cajun Shrimp Bowls

Embrace the ultimate summer ease with these 15-Minute Cajun Shrimp Bowls, a vibrant and flavorful dinner that requires just 5 minutes of stove time. They’re a quick, fresh, and endlessly customizable meal, combining spicy shrimp, cool toppings, and a zesty chipotle sauce for a light yet satisfying dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 479
Ingredients Equipment Method Notes

Ingredients
  

For the Chipotle Sauce
  • 1/2 cup sour cream, crème fraîche, or Mexican crema
  • 1 canned chipotle chile in adobo minced
  • 1 lime juiced, plus wedges for serving
  • Salt to taste
For the Bowls
  • 1 pound medium shrimp peeled and deveined, thawed if frozen
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 2 cups cooked rice frozen rice works well here
  • 2 cups store-bought shredded cabbage
  • 1 can black beans 14-ounce, drained and rinsed
  • 1 cup store-bought or homemade pineapple or mango salsa
  • 1/2 cup shredded cotija or queso fresco cheese optional

Equipment

  • Large Sauté Pan

Method
 

  1. Make the chipotle sour cream: In a small bowl, stir together the sour cream, minced chipotle chile, and lime juice. Season with salt to taste. If the sauce is too thick, thin it with a tablespoon of water. Refrigerate until ready to use.
    1/2 cup sour cream, crème fraîche, or Mexican crema, 1 canned chipotle chile in adobo, 1 lime, Salt
  2. Season the shrimp: In a large bowl, toss the shrimp with the Cajun seasoning, olive oil, and a pinch of salt until they are evenly coated.
    1 pound medium shrimp, 2 tablespoons Cajun seasoning, 1 tablespoon olive oil, Salt
  3. Cook the shrimp: Heat a large sauté pan over medium heat. Cook the shrimp in a single layer for 1 minute, then flip and cook for another 1 to 2 minutes, until opaque and cooked through.
  4. Remove the shrimp from the pan and let them cool slightly. You can chop them into smaller pieces if desired.
  5. Assemble the bowls: Divide the cooked rice evenly among four bowls.
    2 cups cooked rice
  6. Top the rice with the cooked shrimp, shredded cabbage, black beans, pineapple or mango salsa, and cotija cheese (if using).
    2 cups store-bought shredded cabbage, 1 can black beans, 1 cup store-bought or homemade pineapple or mango salsa, 1/2 cup shredded cotija or queso fresco cheese
  7. Drizzle each bowl generously with the chipotle sour cream sauce and serve with a lime wedge on the side.
    1 lime

Notes

For a thinner, drizzle-able sauce, add a tablespoon of water to the chipotle sour cream. Feel free to customize your bowl with extra toppings like avocado, grilled corn, or tortilla chips for crunch.