Cajun Shrimp Bowls
Ingredients
- 1/2 cup sour cream, crème fraîche, or Mexican crema
- 1 canned chipotle chile in adobo, minced
- 1 lime, juiced, plus lime wedges, for serving
- Salt, to taste
- 1 pound medium fresh or frozen shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cups cooked rice (frozen rice works well here)
- 2 cups store-bought shredded cabbage
- 1 (14-ounce) can black beans, drained and rinsed
- 1 cup store-bought or homemade pineapple or mango salsa
- 1/2 cup shredded cotija or queso fresco cheese, optional
Instructions
- 1
Method - Make the chipotle sour cream: In a small bowl, stir together the sour cream and minced chipotle until combined. Add lime juice to taste and season with salt. Chill in the refrigerator until ready to use.
- 2
Method - Season and cook the shrimp: In a large bowl, combine the shrimp, Cajun seasoning, olive oil, and salt to taste. Mix to combine and coat the shrimp. Heat a large sauté pan over medium heat. Add the shrimp in a single layer and cook for 1 minute. Flip the shrimp over and cook until opaque and cooked through, 1 to 2 minutes. Remove the shrimp from the pan and set aside. Once cooled slightly, chop into smaller pieces on a cutting board, if desired.
- 3
Method - Assemble the bowls: Add 1/2 cup cooked rice to each of 4 serving bowls. Divide the shrimp, cabbage, black beans, salsa, and cheese, if using, evenly among the bowls. Drizzle each bowl with the chipotle sour cream and an extra squeeze of lime, if desired. Serve and enjoy.
