YumVerseEats
Cajun Comfort
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.
Ingredients
Pasta & Grains
• 3 cups cooked white rice
Protein
• 1 lb large shrimp, peeled and deveined
Vegetables
• 3 cups coleslaw mix or shredded cabbage
• 1 cup cherry tomatoes, halved
• 2 scallions, sliced
Seasoning
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning
Sauce
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon pickle relish
Topping
• 1 lemon, cut in wedges, for serving
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.
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.
Ingredients
Pasta & Grains
• 3 cups cooked white rice
Protein
• 1 lb large shrimp, peeled and deveined
Vegetables
• 3 cups coleslaw mix or shredded cabbage
• 1 cup cherry tomatoes, halved
• 2 scallions, sliced
Seasoning
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning
Sauce
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon pickle relish
Topping
• 1 lemon, cut in wedges, for serving
Storage & Reheat
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.
Swaps
No Dijon? Use the same amount of spicy brown mustard.
No white rice? Use the same amount of cooked brown rice.
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.
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.
You Might Also Like
Grilled Cajun Shrimp Skewers
15
min active
·
30
min total
Cajun Shrimp Fried Rice
20
min active
·
30
min total
Cajun Salmon Rice Bowl
15
min active
·
25
min total
Cajun Chicken Burrito Bowl
20
min active
·
30
min total
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.