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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
35
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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20
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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
—
—
1/2 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
35
min
total
4
servings
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