Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp Cajun seasoning
½ tsp paprika
¼ tsp black pepper
2 tbsp butter
4 cloves garlic, minced
1 tbsp lemon juice
For the Rice
2 cups cooked white or brown rice
1 tbsp chopped fresh parsley (optional)
For the Avocado Salsa
2 ripe avocados, diced
1 cup cherry tomatoes, diced
¼ cup red onion, finely chopped
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt and pepper, to taste
Optional Toppings
Lime wedges
Extra cilantro
Sliced green onions
Hot sauce
Instructions
1. Make the Avocado Salsa
In a medium bowl, gently combine the avocado, tomatoes, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Set aside.
2. Cook the Shrimp
Pat the shrimp dry and toss with Cajun seasoning, paprika, and black pepper.
Melt the butter in a large skillet over medium-high heat.
Add the garlic and cook for about 30 seconds until fragrant.
Add the shrimp and cook for 2–3 minutes per side, until pink and opaque.
Stir in the lemon juice and remove from heat.
3. Assemble the Bowls
Divide the cooked rice among four bowls.
Top each bowl with Cajun garlic butter shrimp.
Spoon the avocado salsa over the shrimp.
Garnish with parsley, cilantro, green onions, or a squeeze of lime.
