Cajun Shrimp and Corn Brown Rice Bowl

Cajun Shrimp and Corn Brown Rice Bowl

Related Categories

Never Miss a Recipe!

Sign up to get fresh recipe ideas and so much more.

clock icon
PREP TIME
25 minutes
COOK TIME
10 minutes
TOTAL TIME
35 minutes
fork, knife, and plate icon
YIELD
4 servings

What You Need

  • 2 tbsp olive oil
  • 4 cobs Dandy┬« Sweet Corn, kernels removed
  • 1/2 cup thinly sliced chorizo
  • 1 onion, chopped
  • 1 Dandy┬« celery stick, chopped
  • 2 cloves garlic, minced
  • 1 tbsp Cajun seasoning, divided
  • 1/2 tsp each salt and pepper, divided
  • 1 lb peeled deveined large shrimp, tails removed
  • 1/2 cup chicken broth
  • 2 tbsp finely chopped fresh parsley
  • 1 1/4 cups brown rice, cooked according to package directions
  • 1 cup shredded lettuce, chopped
  • 1 ripe avocado, halved, peeled, pitted and sliced
  • 8 grape tomatoes, halved
  • 2 green onions, finely sliced
  • Lemon wedges

Make It

  1. Heat oil in large skillet set over medium heat; cook corn kernels, chorizo, onion, celery, garlic, 2 tsp Cajun seasoning, and half each of the salt and pepper for about 5 minutes or until vegetables are softened.
  2. Add shrimp; cook for 3 to 5 minutes or until shrimp start to curl and are cooked through. Add broth, stirring up any brown bits. Stir in parsley.
  3. Divide rice among 4 bowls; sprinkle with remaining Cajun seasoning, salt and pepper. Top with shrimp mixture, lettuce, avocado, grape tomatoes and green onions. Serve with lemon wedges.

Tips:

  • For authentic New Orleans flavor, use Andouille sausage if you can find it.
  • Substitute regular long-grain rice, quinoa or farro for brown rice if desired.

Share