Creamy Cajun Blackened Shrimp or Chicken Bowl
Creamy Cajun Blackened Shrimp or Chicken Bowl
Ingredients
For the Marinade and Sauce Base
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon honey
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon chili powder
- 4 garlic, cloves, grated
For the Creamy Sauce
- 1/2 cup white onion, finely diced
- 1 tablespoon oil, for sautéing
- 2 teaspoons tomato paste
- 1 1/2 cups water
- 3/4 cup heavy cream, or 1 can full-fat coconut milk + 1/2 can water for dairy-free
- 1 1/2 teaspoons fresh thyme
- 2 bay leaves
For the Cucumber Salsa
- 3/4 cucumber, small dice
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- 1 teaspoon salt
- 2 tablespoons red chili, finely diced, optional
- 1 avocado, cubed, optional
For the Protein
- 1 1/2 pounds chicken breasts, boneless, skinless, or 1 1/2 pounds large shrimp, peeled and deveined
For Serving
- 4 cups cooked rice
Instructions
- 1
In a medium bowl, combine the lime juice, 3 tablespoons olive oil, Cajun seasoning, smoked paprika, regular paprika, onion powder, 1 teaspoon salt, honey, fresh ground pepper, chili powder, and grated garlic. Mix thoroughly to create the marinade and sauce base.
⏱️ 5 min
- 2
Pour 1/3 of the prepared marinade over your chosen protein (chicken or shrimp) in a separate bowl. Toss to coat evenly. Reserve the remaining 2/3 of the marinade for the creamy sauce. Let the protein marinate while you prepare the other components.
⏱️ 5 min
- 3
For the cucumber salsa, combine the diced cucumber, finely diced red onion, chopped cilantro, 2 teaspoons lime juice, 1 teaspoon olive oil, and 1 teaspoon salt in a bowl. If desired, add the finely diced red chili and avocado cubes. Stir gently and set aside to allow flavors to meld.
⏱️ 10 min
- 4
To start the creamy sauce, heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the finely diced white onion and sauté until translucent, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the tomato paste and cook for 1 minute, stirring constantly. Remove the pan from the heat briefly.
⏱️ 2 min
- 6
Stir in the water, heavy cream (or coconut milk mixture), the reserved 2/3 of the marinade, fresh thyme, and bay leaves. Return the pan to medium-low heat and bring to a gentle low simmer. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
⏱️ 7 min
- 7
Preheat your oven to 425°F (for chicken) or your broiler to high (for shrimp or chicken).
⏱️ 5 min•🌡️ 425
- 8
If cooking chicken: Place the marinated chicken breasts on a baking sheet. Bake at 425°F for 18 minutes. Then, switch to broil on high and broil for 3-5 minutes, watching closely, until the internal temperature reaches 165°F. Remove from oven, let rest for 5 minutes, then slice against the grain.
⏱️ 23 min•🌡️ 425
- 9
If cooking shrimp: Place the marinated shrimp in a single layer on a baking sheet. Broil for 5 minutes, then flip the shrimp and broil for an additional 4-5 minutes, or until cooked through and slightly charred to your preference.
⏱️ 10 min
- 10
To assemble, place a serving of cooked rice into each bowl. Ladle the creamy Cajun sauce generously around the rice. Top with your sliced chicken or blackened shrimp. Finish each bowl with a spoonful of the cool cucumber salsa.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Blackened Shrimp or Chicken Bowl
For the Marinade and Sauce Base
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon honey
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon chili powder
- 4 garlic, cloves, grated
For the Creamy Sauce
- 1/2 cup white onion, finely diced
- 1 tablespoon oil, for sautéing
- 2 teaspoons tomato paste
- 1 1/2 cups water
- 3/4 cup heavy cream, or 1 can full-fat coconut milk + 1/2 can water for dairy-free
- 1 1/2 teaspoons fresh thyme
- 2 bay leaves
For the Cucumber Salsa
- 3/4 cucumber, small dice
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- 1 teaspoon salt
- 2 tablespoons red chili, finely diced, optional
- 1 avocado, cubed, optional
For the Protein
- 1 1/2 pounds chicken breasts, boneless, skinless, or 1 1/2 pounds large shrimp, peeled and deveined
For Serving
- 4 cups cooked rice
Instructions
- 1
In a medium bowl, combine the lime juice, 3 tablespoons olive oil, Cajun seasoning, smoked paprika, regular paprika, onion powder, 1 teaspoon salt, honey, fresh ground pepper, chili powder, and grated garlic. Mix thoroughly to create the marinade and sauce base.
⏱️ 5 min - 2
Pour 1/3 of the prepared marinade over your chosen protein (chicken or shrimp) in a separate bowl. Toss to coat evenly. Reserve the remaining 2/3 of the marinade for the creamy sauce. Let the protein marinate while you prepare the other components.
⏱️ 5 min - 3
For the cucumber salsa, combine the diced cucumber, finely diced red onion, chopped cilantro, 2 teaspoons lime juice, 1 teaspoon olive oil, and 1 teaspoon salt in a bowl. If desired, add the finely diced red chili and avocado cubes. Stir gently and set aside to allow flavors to meld.
⏱️ 10 min - 4
To start the creamy sauce, heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the finely diced white onion and sauté until translucent, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the tomato paste and cook for 1 minute, stirring constantly. Remove the pan from the heat briefly.
⏱️ 2 min - 6
Stir in the water, heavy cream (or coconut milk mixture), the reserved 2/3 of the marinade, fresh thyme, and bay leaves. Return the pan to medium-low heat and bring to a gentle low simmer. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
⏱️ 7 min - 7
Preheat your oven to 425°F (for chicken) or your broiler to high (for shrimp or chicken).
⏱️ 5 min•🌡️ 425 - 8
If cooking chicken: Place the marinated chicken breasts on a baking sheet. Bake at 425°F for 18 minutes. Then, switch to broil on high and broil for 3-5 minutes, watching closely, until the internal temperature reaches 165°F. Remove from oven, let rest for 5 minutes, then slice against the grain.
⏱️ 23 min•🌡️ 425 - 9
If cooking shrimp: Place the marinated shrimp in a single layer on a baking sheet. Broil for 5 minutes, then flip the shrimp and broil for an additional 4-5 minutes, or until cooked through and slightly charred to your preference.
⏱️ 10 min - 10
To assemble, place a serving of cooked rice into each bowl. Ladle the creamy Cajun sauce generously around the rice. Top with your sliced chicken or blackened shrimp. Finish each bowl with a spoonful of the cool cucumber salsa.
⏱️ 5 min