YumVerseEats
Get New Recipes Weekly
Quick weeknight dinners, tested and ready.
No spam, unsubscribe anytime.
Cajun Shrimp Rice Bowl with Remoulade
20
min active
·
30
min total
·
4
servings
These Cajun shrimp rice bowls are fast, colorful, and full of comfort with seasoned shrimp, warm rice, crunchy slaw, and remoulade.
Storage & Reheating
Store: shrimp, rice, slaw, and sauce separately for up to 2 days. Reheat: warm
Assemble just before eating.
Avo's Tip
Mix the remoulade first so dinner moves fast once the shrimp hit the skillet.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use microwave rice?
Yes. Microwave rice is a great shortcut and keeps this firmly in 30-minute dinner territory.
Can I make the sauce ahead?
Yes. The remoulade can be made up to 3 days ahead and stored in the fridge.
What else can go in the bowls?
Try avocado, corn, pickles, tomatoes, cucumbers, or extra scallions.
Why It Works
Using cooked rice keeps the timing tight,
The remoulade adds big flavor without extra cooking.
Quick Fixes
Bowls feel dry: add extra sauce or lemon.
If shrimp release water: pat dry before cooking.
If slaw softens: add it right before serving.
Popular This Week
20
min active
·
30
min total
15
min active
·
25
min total
10
min active
·
25
min total
Ingredients
1
—
3 cups cooked white rice or microwave rice
2
—
1 lb large shrimp, peeled and deveined
3
—
3 cups coleslaw mix or shredded cabbage
4
—
1 cup cherry tomatoes, halved
5
—
2 scallions, sliced
6
—
1 tablespoon olive oil
7
—
2 teaspoons Cajun seasoning
8
—
1/2 cup mayonnaise
9
—
1 tablespoon Dijon mustard
10
—
1 tablespoon lemon juice
11
—
1 teaspoon hot sauce
12
—
1 teaspoon pickle relish or finely chopped pickles
13
—
Extra lemon wedges, for serving
Instructions
1
Stir together mayonnaise, Dijon, lemon juice, hot sauce, and pickle relish to make the remoulade. Taste and adjust with more lemon or hot sauce.
2
Toss coleslaw mix with a spoonful of remoulade or a squeeze of lemon. Keep the rest of the sauce for drizzling.
3
Pat shrimp dry and toss with Cajun seasoning. Heat olive oil in a skillet over medium-high heat.
4
Cook shrimp for 2 to 3 minutes per side, until opaque and lightly browned at the edges.
5
Warm the rice and divide it among bowls. Top with slaw, tomatoes, scallions, and Cajun shrimp.
6
Drizzle with remoulade and serve with extra lemon wedges.
RECIPE
Cajun Shrimp Rice Bowl with Remoulade
20
min active
·
30
min total
·
4
servings
1
Stir together mayonnaise, Dijon, lemon juice, hot sauce, and pickle relish to make the remoulade. Taste and adjust with more lemon or hot sauce.
2
Toss coleslaw mix with a spoonful of remoulade or a squeeze of lemon. Keep the rest of the sauce for drizzling.
3
Pat shrimp dry and toss with Cajun seasoning. Heat olive oil in a skillet over medium-high heat.
4
Cook shrimp for 2 to 3 minutes per side, until opaque and lightly browned at the edges.
5
Warm the rice and divide it among bowls. Top with slaw, tomatoes, scallions, and Cajun shrimp.
6
Drizzle with remoulade and serve with extra lemon wedges.
ingrediENTS
—
1
3 cups cooked white rice or microwave rice
—
2
1 lb large shrimp, peeled and deveined
—
3
3 cups coleslaw mix or shredded cabbage
—
4
1 cup cherry tomatoes, halved
—
5
2 scallions, sliced
—
6
1 tablespoon olive oil
—
7
2 teaspoons Cajun seasoning
—
8
1/2 cup mayonnaise
—
9
1 tablespoon Dijon mustard
—
10
1 tablespoon lemon juice
—
11
1 teaspoon hot sauce
—
12
1 teaspoon pickle relish or finely chopped pickles
—
13
Extra lemon wedges, for serving
instructions
High comfort. Low effort. Designed for real weeknights.
YumVerseEats
You Might Also Like
One-Pot Pasta
Easy one-pot pasta with sausage, spinach, and a creamy tomato basil sauce in 30 minutes.
10
min active
·
25
min total
DINNER
Authentic Mexican Street Corn (Elote)
Grilled corn with creamy sauce, cotija cheese, and chili — bold street flavor at home.
15
min active
·
25
min total
SIDE
.png)
Recipe Card
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.