Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
Treat yourself to the ultimate Cajun shrimp rice bowl. Smokey shrimp, tender vegetables, and tangy lemon remoulade. Simply irresistible.
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Cooking tools:
- Cast iron skillet
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Spatula
- Tongs
- Paper towel
Ingredients
- 1 cup jasmine rice
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 2 corns on the cob
- 1/2 medium red onion
- 1 red bell pepper
- 1 rib of celery
- 6 Campari tomatoes
- 1 tablespoon avocado oil
- 2 cups baby spinach
- salt
- pepper
- 1 cup packed in flat-leaf parsley
- 5 garlic cloves
- 1/4 cup mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 1 lemon (juiced and zested)
- 1 pound of 16/20 shrimp (peeled and deveined)
- 1 tablespoon Cajun seasoning (or Creole)
- 2 tablespoons avocado oil
- 1 avocado
- Optional: Garnish with chopped parsley
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