Cajun Shrimp Bowl
Millie Peartree
Photo by Food52
- Serves
- 3 - 4
- Prep Time
- 15 Minutes
- Cook Time
- 25 Minutes
Ingredients
Smokey Honey Shrimp
- 1 1/2 pound jumbo shrimp peeled
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chill powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 2 tablespoon olive oil
- 1/4 cup honey
- 1 tablespoon butter
- CUCUMBER YOGURT SALAD
- 2 English cucumbers
- 1/2 cup Greek yogurt
- 2 tablespoon finely chopped fresh dill
- 2 cloves garlic, minced
- 1/2 zested and juiced (approx. 1 tablespoon lemon juice)
- 1 teaspoon salt, or to taste (I use pink Himalayan or sea salt)
- freshly ground pepper, to taste
- 1 small thinly sliced red onion
Garlic Coconut Rice
- 1 tablespoon extra-virgin oil
- 4 gloves of garlic minced
- 1 tablespoon butter or ghee
- 2 cup long grain white rice
- 1 can of unsweetened coconut milk
- 2 1/2 cup chicken broth
- ¼-½ cup sliced green onions
- salt to taste
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Directions
Instructions
- Step 1
Cook the Shrimp: In a small bowl, whisk together the dry ingredients until combined.
- Step 2
Pat shrimp dry with paper towels and sprinkle each side of the shrimp liberally with seasoning blend.
- Step 3
Add the oil to a large cast iron skillet and place over medium heat.
- Step 4
Add a single layer of shrimp to a pan and cook for 4 minutes, flipping halfway through.
- Step 5
Remove shrimp from the pan and the juice of a lemon or lime to the pan with a table spoon of butter, once butter is melted add the honey and stir, taste and add more seasoning if necessary.
- Step 6
Add shrimp back to the pan and coat evenly and fresh parsley
- Step 7
Make the Cucumber Yogurt Salad: Whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
- Step 8
Place cucumber and salt in a strainer or cheese cloth for about 5-10 minutes; then pat dry.
- Step 9
Add the cucumber red onion slices in a large salad bowl.
- Step 10
Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
- Step 11
Taste for seasoning and add more if necessary. Serve.
- Step 12
Make the Garlic Coconut Rice: Heat oil and butter in a large saucepan over medium heat. add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
- Step 13
Add rice, stir to coat in garlic oil and butter.
- Step 14
Add broth, and coconut milk, place lid on saucepan. Bring to a boil then immediately turn down to medium low and a pinch of salt and tasting liquid for seasoning.
- Step 15
Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Remove from stove but leave lid on. Rest for 10 minutes. Fluff with fork, fold in scallions transfer into serving bowl.