# Components:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 tsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp cayenne pepper (optional)
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
→ Rice
09 - 1 cup long-grain white rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Vegetables & Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red bell pepper, diced
15 - 1/2 cup frozen corn, thawed
16 - 1/4 cup fresh cilantro, chopped
17 - 2 green onions, sliced
18 - 1 lime, cut into wedges
→ Avocado Lime Crema
19 - 1 large ripe avocado
20 - 1/4 cup sour cream or Greek yogurt
21 - Juice of 1 lime
22 - 1 clove garlic, minced
23 - 2 tbsp fresh cilantro, chopped
24 - 1/4 tsp salt
25 - 2-3 tbsp water
# Directions:
01 - Rinse rice under cold water until the water runs clear. Combine the rinsed rice, water, and salt in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes for white rice or 40 minutes for brown rice, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
02 - In a mixing bowl, toss the peeled and deveined shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, cayenne pepper (if using), kosher salt, and black pepper until evenly coated.
03 - Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
04 - In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, minced garlic, chopped cilantro, and salt. Blend until smooth and creamy. Add 2 tablespoons of water and continue blending, adding more water by the tablespoon as needed to achieve your desired consistency.
05 - Divide the cooked rice among four serving bowls. Top each bowl with the sautéed Cajun shrimp, halved cherry tomatoes, diced cucumber, diced red bell pepper, thawed corn, chopped cilantro, and sliced green onions. Drizzle generously with the avocado lime crema and garnish with lime wedges.
