Cajun Shrimp and Corn Brown Rice Bowl

Cajun Shrimp and Corn Brown Rice Bowl

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25 minutes
10 minutes
35 minutes
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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.


  • 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.