YumVerseEats
Cajun Shrimp Rice Bowl with Remoulade
A 30-minute Cajun-inspired shrimp rice bowl with smoky shrimp, warm rice, crunchy slaw, and creamy remoulade drizzle.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
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.
Ingredients
Pasta & Grains
Protein
Vegetables
• 1 cup cherry tomatoes, halved
• 2 scallions, sliced
Seasoning
• 2 teaspoons Cajun seasoning
Sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon pickle relish
Topping
How to Make It
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.
Store
Store shrimp, rice, slaw, and sauce separately for up to 2 days.
Reheat
Warm the rice and shrimp gently just until heated through; keep the slaw and remoulade cold.
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MORE READER FAVORITES
20
min active
·
45
min total
10
min active
·
15
min total
20
min active
·
30
min total
15
min active
·
15
min total
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.
Cajun Shrimp Rice Bowl with Remoulade
Ingredients
—
—
3 cups cooked white rice
—
—
1 lb large shrimp, peeled and deveined
—
—
3 cups coleslaw mix or shredded cabbage
—
—
1 cup cherry tomatoes, halved
—
—
2 scallions, sliced
—
—
1 tablespoon olive oil
—
—
2 teaspoons Cajun seasoning
—
—
½ cup mayonnaise
—
—
1 tablespoon Dijon mustard
—
—
1 tablespoon lemon juice
—
—
1 teaspoon hot sauce
—
—
1 teaspoon pickle relish
—
—
1 lemon, cut in 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.
20
min
active
30
min
total
4
servings
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