Cajun Shrimp Taco Bowls (Printable)

A vibrant bowl featuring seasoned shrimp, rice, fresh vegetables, and creamy avocado for a zesty dinner.

# What You'll Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 ½ teaspoons Cajun seasoning
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon salt
06 - ¼ teaspoon 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 teaspoon 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 tablespoon lime juice
19 - ½ teaspoon hot sauce (optional)
20 - Salt and black pepper, to taste

→ For Serving

21 - 1 lime, cut into wedges

# Step-by-Step Guide:

01 - In a medium saucepan, combine rice, water or broth, and salt. 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 sour cream or Greek yogurt, lime juice, hot sauce if used, and a pinch of salt and pepper in a small bowl. Set aside.
03 - Pat shrimp dry. 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. Cook shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat.
05 - While shrimp cooks, prepare cherry tomatoes, corn, red onion, lettuce, avocado, and cilantro as directed.
06 - Divide rice among 4 bowls. Top with cooked shrimp, vegetables, avocado slices, and cilantro. Drizzle sauce over each bowl and serve with lime wedges.

# Expert Tips:

01 -
  • Everything comes together in one skillet and one pot, so cleanup is faster than the cooking.
  • The creamy lime sauce cuts through the spice in a way that makes every bite feel balanced and bright.
  • You can prep the toppings ahead and just sear the shrimp when hunger hits.
  • It looks like restaurant food but costs half as much and tastes twice as personal.
02 -
  • Dry the shrimp completely before seasoning or they'll steam instead of sear, and you'll lose that crispy edge.
  • Don't walk away from the skillet once the shrimp hit the heat, they go from perfect to rubbery in seconds.
  • Fluff the rice with a fork, not a spoon, or it turns gummy and clumpy.
03 -
  • Toast the Cajun seasoning in the skillet for 30 seconds before adding the shrimp to wake up the spices.
  • Use chicken broth instead of water for the rice, it adds a layer of flavor you'll notice in every forkful.
  • Slice the avocado at the last second so it doesn't brown, and squeeze a little lime over it for insurance.
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