Creamy Cajun Blackened Shrimp or Chicken Bowl

Ingredients

• 1 lb Chicken breast or Shrimp (If using chicken, keep whole for baking; if using shrimp, peel and devein)
• 2 tbsp Lime juice (For the marinade)
• 3 tbsp Olive oil (For the marinade)
• 1.5 tbsp Cajun seasoning
• 0.5 tsp Smoked paprika
• 0.5 tsp Regular paprika
• 1 tsp Onion powder
• 1 tsp Salt (For the marinade)
• 1 tbsp Honey
• 0.25 tsp Fresh ground black pepper
• 0.25 tsp Chili powder
• 4 Garlic (Grated)
• 0.5 cup White onion (Finely diced)
• 1 tbsp Cooking oil (For sautéing the onion)
• 2 tsp Tomato paste
• 1.5 cup Water (For the sauce)
• 0.75 cup Heavy cream (Can substitute with 1 can full-fat coconut milk + 0.5 can water for dairy-free)
• 1.5 tsp Fresh thyme
• 2 Bay leaves
• 0.75 Cucumber (Small dice)
• 0.25 cup Red onion (Finely diced)
• 0.25 cup Fresh cilantro (Chopped)
• 2 tsp Lime juice (For the salsa)
• 1 tsp Olive oil (For the salsa)
• 1 tsp Salt (For the salsa)
• 2 tbsp Red chili (Optional, finely diced)
• 0.5 Avocado (Optional, cubed)
• 2 cup Cooked rice (For serving)

Steps

1. 1

   Prepare the marinade and sauce base: In a medium bowl, whisk together 2 tbsp lime juice, 3 tbsp olive oil, 1.5 tbsp Cajun seasoning, 0.5 tsp smoked paprika, 0.5 tsp regular paprika, 1 tsp onion powder, 1 tsp salt, 1 tbsp honey, 0.25 tsp fresh ground pepper, 0.25 tsp chili powder, and 4 cloves of grated garlic.

2. 2

   Divide the marinade: Pour 1/3 of the mixture over your chosen protein (chicken or shrimp) and toss to coat thoroughly. Let the protein marinate while you prepare the remaining components. Reserve the remaining 2/3 of the marinade for the sauce.

3. 3

   Make the cucumber salsa: In a small bowl, combine 0.75 diced cucumber, 0.25 cup diced red onion, 0.25 cup chopped cilantro, 2 tsp lime juice, 1 tsp olive oil, and 1 tsp salt. If using, add the optional red chili and avocado cubes. Stir gently and set aside to let the flavors meld.

4. 4

   Start the creamy sauce: Heat a bit of oil in a saucepan over medium heat. Sauté 0.5 cup finely diced white onion until it becomes translucent. Add 2 tsp tomato paste and cook for about 1 minute, stirring constantly to toast the paste.

5. 5

   Finish the sauce: Briefly remove the saucepan from the heat. Stir in 1.5 cups water, 0.75 cup heavy cream (or coconut milk/water substitution), the reserved 2/3 of the marinade, 1.5 tsp fresh thyme, and 2 bay leaves. Return to the heat and bring to a gentle low simmer.

6. 6

   Cook the protein (Chicken method): Preheat oven to 425°F (220°C). Place marinated chicken on a baking sheet and bake for 18 minutes. Switch the oven to high broil and cook for an additional 3–5 minutes, watching closely, until the chicken is blackened and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing against the grain.

7. 7

   Cook the protein (Shrimp method): Arrange marinated shrimp on a baking sheet. Broil on high for 5 minutes, flip the shrimp over, and broil for another 4–5 minutes until well-done and slightly charred.

8. 8

   Assemble the bowls: Place a portion of cooked rice in each bowl. Ladle a generous amount of the creamy Cajun sauce around the rice. Top with the sliced chicken or shrimp, and finish with a large spoonful of the cool cucumber salsa.

Notes

For a dairy-free version, replace the 0.75 cup cream with 1 can of full-fat coconut milk and 0.5 can of water. If you prefer a thicker sauce, allow it to simmer longer while the protein cooks. The recipe is highly versatile and works equally well with noodles instead of rice.

Nutrition per serving

• main
• dinner
• rice bowl
• Cajun
• shrimp
• chicken
• comfort food
• spicy