Cajun Shrimp Bowl Recipe

Rinse and combine

Rinse quinoa in a fine-mesh sieve under cold water until water runs clear. Rinse brown rice briefly. In a medium saucepan combine rinsed quinoa and brown rice with 3 1/2 cups water, 1/2 tsp kosher salt, and 1 tbsp olive oil.

Cook grains

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 18–22 minutes until grains are tender and water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prep shrimp

Pat shrimp dry with paper towels. In a bowl combine 1.5 tbsp olive oil, 2 tsp Cajun seasoning, 1/2 tsp smoked paprika, 2 minced garlic cloves, 1 tbsp lime juice, and 1/4 tsp black pepper. Toss shrimp in the marinade until evenly coated. Let sit 10 minutes (do not exceed 30 minutes or acid will begin to cook shrimp).

Assemble skewers

Thread 3–4 shrimp onto each skewer, leaving a little space between shrimp so they cook evenly. If using wooden skewers, soak them 20 minutes before using to prevent burning.

Cook shrimp

Heat a grill or large skillet over medium-high heat and brush lightly with oil. Grill or sear skewers 2–3 minutes per side until shrimp are opaque and just cooked through (internal temp ~120–125°F). Remove from heat and set aside.

Prepare veggies

Toss corn, sliced red bell pepper, and sliced yellow onion with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

Roast or char

Spread on a rimmed baking sheet in a single layer. Broil on high 5–8 minutes, stirring once, until edges are charred and vegetables are tender. Alternatively, cook in a hot cast-iron skillet or on a grill, stirring occasionally, until charred and cooked through. Keep warm.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced adobo chipotle, 1 tsp ancho chili powder, 1 tbsp lime juice, 1/2 tsp honey, and 1/4 tsp salt until smooth. Taste and adjust heat or acidity to preference. Refrigerate until ready to use.

Halve and pit the avocados, scoop into a bowl and mash to desired texture. Stir in 1 tbsp lime juice, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/2 minced jalapeño for heat. Taste and adjust seasoning.

Prepare toppings

Halve cherry tomatoes and thinly slice the jalapeño. Set out shredded cheddar and sour cream.

Assemble bowls

Divide the quinoa-brown rice mixture between 4 bowls (about 1 cup cooked grain per bowl). Top each bowl with a portion of fire-roasted vegetables (about 1/4 cup), 2 skewers of Cajun shrimp (or equivalent shrimp), a spoonful of cherry tomatoes, a few jalapeño slices, shredded cheddar (about 2 tbsp), and a dollop (about 2 tbsp) of sour cream.

Add sauces and guacamole

Spoon 1–2 tbsp ancho chipotle sauce over each bowl and add 2–3 heaping tablespoons of guacamole to each bowl. Drizzle a little olive oil and garnish with fresh cilantro leaves and a lime wedge.

Serve bowls immediately while shrimp and vegetables are warm. Squeeze lime over top to brighten flavors. Leftovers: keep components separate in airtight containers for up to 2 days (guacamole will darken — press plastic wrap on surface to minimize).