Cajun Shrimp Rice Bowl
A Louisiana-spiced bowl, blackened king shrimp over dirty rice with charred okra, spring onion, and a cooling sour cream drizzle.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 300g shrimp dry with kitchen paper. Toss with 3 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt. Halve 160g okra lengthways. Slice 4 spring onions finely.
Char
Heat a large skillet over high heat until smoking. Add 1 tbsp oil, then okra cut-side down. Cook 2 to 3 minutes without moving until charred and tender. Remove and set aside.
Sear
Add remaining 1 tbsp oil to the pan over high heat. Place shrimp in a single layer (work in batches if needed to avoid crowding), cook 90 seconds without moving until blackened and pink on one side. Flip, add 2 tbsp butter, cook 60 seconds until just cooked through and curled.
Build
Season 400g cooked rice with 0.5 tsp salt and a pinch of smoked paprika, stir to combine. Divide rice between two bowls as the base, then top each with blackened shrimp and charred okra.
Plate
Drizzle 2 tbsp sour cream over each bowl, scatter spring onion on top, and serve with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.