Cajun Shrimp Bowls with Cilantro Lime Rice

These flavorful bowls feature perfectly seasoned shrimp and tender black beans over a bed of cilantro lime brown rice, complemented by a medley of bell peppers and corn for a healthy and satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.47/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• stir-fry
• budget-friendly

Ingredients

• 1 pound shrimp (large, raw, peeled and deveined)
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 red bell pepper (diced)
• 0.5 yellow onion (diced)
• 1 cup corn kernels (frozen)
• 1 can black beans (rinsed and drained)
• 1.5 cup brown rice (quick-cook)
• 2 cup vegetable broth
• 0.25 cup fresh cilantro (chopped)
• 1 lime (halved)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Cook the brown rice: In a medium saucepan, combine the 1 1/2 cups quick-cook brown rice with 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and rice is tender. Stir in 2 tablespoons of the chopped fresh cilantro and the juice from half of the lime. Season with 1/4 teaspoon salt. Keep warm.
2. Season shrimp: While rice cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning, ensuring they are evenly coated.
3. Sauté vegetables: Heat a large skillet over medium-high heat. Add the diced red bell pepper and diced yellow onion to the hot skillet. Sauté for 3-4 minutes, until slightly softened. Stir in the frozen corn kernels and rinsed and drained black beans. Cook for another 2-3 minutes, until heated through. Season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Cook shrimp: Push the vegetables to one side of the skillet. Add the seasoned shrimp to the other side and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the skillet; cook in batches if necessary.
5. Assemble bowls: Divide the cilantro lime brown rice among four serving bowls. Top with the cooked shrimp and vegetable mixture. Squeeze the juice from the remaining lime half over each bowl and garnish with the remaining fresh cilantro.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. If you prefer a little heat, add a dash of hot sauce or red pepper flakes when cooking the shrimp.

Nutrition (per serving)

• Calories: 485
• Protein: 36.5 g
• Carbohydrates: 65.2 g
• Fat: 10.1 g
• Fiber: 10.7 g
• Sodium: 780 mg
• Saturated Fat: 1.5 g
• Sugar: 5.4 g
• Cholesterol: 175 mg