Cajun Shrimp Rice Bowls with Charred Corn & Peppers

Garlicky, paprika-spiced Cajun shrimp over buttery rice with charred corn and peppers and a cool lemon sour cream drizzle. Fast enough for a weekday lunch.

Ingredients

• 1½ lb raw shrimp, peeled
• 1 tbsp Cajun seasoning
• 1¼ cups rice
• 12 oz frozen corn
• 2 bell peppers, diced
• 1 lemon
• 3 garlic cloves, minced
• 4 green onions, sliced
• 2 tbsp butter
• ¼ cup sour cream

From your pantry: 2 tbsp oil, 1 tsp smoked paprika, ¼ tsp cayenne, salt.

Instructions

1. Rinse the rice and cook it with 2 cups water and a pinch of salt, covered, over low heat for 15 minutes. Rest 5 minutes, then stir in 1 tbsp butter and half the green onions.
2. Pat the shrimp dry and toss with the Cajun seasoning, smoked paprika, cayenne and garlic.
3. Heat 1 tbsp oil in a large skillet over high heat. Add the corn and peppers and cook, stirring only occasionally, until charred in spots, 5 to 6 minutes. Season with salt and move to a bowl.
4. Add the remaining oil and butter to the pan. Cook the shrimp in a single layer over medium-high heat until pink and just curled, 1½ to 2 minutes per side. Squeeze over half the lemon.
5. Stir the rest of the lemon juice into the sour cream with a pinch of salt. Build bowls of rice, vegetables and shrimp, drizzle with the lemon cream and finish with green onions.

Tip: Shrimp go from tender to rubbery quickly. Take them off the heat as soon as they form a loose C shape; a tight O means overcooked.

Nutrition per serving

Good for

Adapted from Taste of Home.

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