Cajun Shrimp & Rice

This is the bowl I reach for when I want something with real heat but don't want to spend more than twenty minutes on it. Shrimp cooks almost instantly, so the bold Cajun seasoning is really doing all the work here.

Cajun seasoning gives the shrimp a real kick, and cooking it quickly in a hot pan keeps the texture from turning rubbery. Peppers and onions add sweetness that tones down the spice just enough to keep the bowl balanced.

Shrimp cooks fast, so this is one of the quickest bowls in my rotation to put together on a Sunday. I always reheat it gently, since shrimp toughens up fast if it sits too long under high heat.

The recipe card has the full ingredient list and cook time for the entire ten-portion batch. Let the shrimp cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This Cajun shrimp bowl is one of the quickest meals I make on a Sunday.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Cajun Shrimp & Rice

YIELD

10 portions

ESTIMATED NUTRITION

435 calories • 49g protein • 38g carbs • 9g fat per portion

I love this one for meal prep because every container has a satisfying mix of protein, vegetables, and a hearty base.

Ingredients

• 5 lb peeled shrimp

• 7 1/2 cups cooked rice

• 10 cups bell peppers/onions, sliced

• 5 tbsp olive oil

• 5 tbsp Cajun seasoning

• 2 1/2 tbsp lemon juice

Directions

1. Toss shrimp and vegetables with oil and seasoning.

2. Sauté 6–8 minutes until shrimp are opaque.

3. Finish with lemon and serve over rice.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.