Why You’ll Love This Cajun Shrimp Veggie Bowl
- It’s a complete meal in one bowl. No need to fuss with multiple side dishes. You’ve got your lean protein, your complex carbs, and a generous serving of veggies all layered together for a truly balanced and satisfying lunch or dinner.
- The flavor is seriously dynamic. The Cajun seasoning brings a smoky heat that’s just incredible against the sweet, roasted vegetables and the bright, zesty kick from the lime sauce. Every single bite is a little different and exciting.
- It’s incredibly flexible. Honestly, use whatever veggies you have on hand. The method is what matters most. Not a fan of quinoa? Swap it for rice or couscous. The recipe is a fantastic template for your own creations.
- It comes together surprisingly fast. While the veggies are roasting, you can cook the quinoa and shrimp. It’s all about efficient multitasking, meaning you can have this gorgeous, restaurant-quality bowl on the table in about 30 minutes.
Ingredients & Tools
- For the Cajun Shrimp:
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp homemade or store-bought Cajun seasoning
- 1 large lime, juiced
- For the Roasted Veggies:
- 1 large red bell pepper, sliced
- 1 large zucchini, chopped
- 1 small red onion, sliced
- 200 g cherry tomatoes
- 2 tbsp olive oil
- Salt and black pepper to taste
- For the Base & Sauce:
- 200 g uncooked quinoa, rinsed well
- 120 g plain Greek yogurt
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1-2 tbsp water, to thin
- For Garnish: Fresh chopped parsley or coriander
Tools: A large baking sheet, a medium saucepan, a large mixing bowl, a small bowl for the sauce.
The quality of your Cajun seasoning really is key here—if you can, make your own blend with paprika, garlic powder, onion powder, oregano, thyme, and a touch of cayenne. It makes a world of difference. And don’t skip rinsing the quinoa! It removes its natural bitter coating, ensuring a fluffy, mild-tasting base for your bowl.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the pan (or the sheet pan!). This is the golden rule of cooking shrimp and roasting veggies. If you pile everything on top of each other, you’ll steam them instead of getting that beautiful, caramelized sear or roast. Use two sheet pans if necessary.
- Pat your shrimp completely dry. Before you toss them in oil and seasoning, take a moment to pat the shrimp dry with a paper towel. This is the secret to getting them to sear properly instead of boiling in their own moisture.
- Customize your veggie roast time. If you’re using harder veggies like sweet potato or broccoli, chop them smaller or give them a 5-10 minute head start in the oven before adding quicker-cooking veggies like zucchini and peppers.
- Taste your seasoning mix. Cajun blends can vary wildly in saltiness and heat. Give yours a quick taste before coating the shrimp so you can adjust the amount of extra salt you add. A little awareness here prevents an overly salty dish.
How to Make Cajun Shrimp Veggie Bowl
Step 1: Roast the Vegetables. Preheat your oven to 200°C (400°F). On a large baking sheet, toss the sliced bell pepper, zucchini, red onion, and cherry tomatoes with the 2 tablespoons of olive oil. Season generously with salt and pepper. Spread them out in a single layer—this is crucial for getting them nicely browned, not steamed. Roast for 20-25 minutes, or until the veggies are tender and have some lovely charred edges. You’ll notice the tomatoes will start to burst, which is exactly what you want!
Step 2: Cook the Quinoa. While the veggies are roasting, rinse the quinoa thoroughly under cold water in a fine-mesh sieve. This step is non-negotiable for removing saponin, which can taste bitter. Add the rinsed quinoa to a medium saucepan with 400ml of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” have unfurled. Remove from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork.
Step 3: Prepare the Creamy Lime Sauce. This sauce is so simple but truly transformative. In a small bowl, whisk together the Greek yogurt, 2 tablespoons of fresh lime juice, and the honey or maple syrup. The honey just takes the sharp edge off the lime. Whisk in a tablespoon or two of water until it reaches a nice, drizzly consistency. Give it a taste and adjust with more lime or honey if you like. Set it aside—the flavors will meld together beautifully as it sits.
Step 4: Cook the Cajun Shrimp. Now for the star of the show. Pat the shrimp very dry with paper towels. In a bowl, toss them with 2 tablespoons of olive oil, the Cajun seasoning, and a good squeeze of lime juice. Heat a large skillet over medium-high heat. Once the pan is hot, add the shrimp in a single layer. Cook for just 1-2 minutes per side. The trick is to wait until they’re pink and opaque all the way through—don’t overcook them, or they’ll become rubbery. It happens incredibly fast!
Step 5: Assemble Your Bowls. This is the fun part. Divide the fluffy quinoa among four bowls. Top with a generous portion of the roasted vegetables. Arrange the beautifully spiced Cajun shrimp over the veggies. Drizzle that gorgeous creamy lime sauce over everything—don’t be shy with it. Finally, garnish with a sprinkle of fresh chopped parsley or coriander for a burst of color and freshness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a light vinaigrette — If you’re serving this to guests or just want a little extra something, a crisp, simple salad with a sharp dressing provides a refreshing contrast to the smoky, spiced bowl.
- Warm, crusty bread or cornbread — Perfect for soaking up any extra sauce that pools at the bottom of the bowl. It adds a comforting, carb-y element that’s always a crowd-pleaser.
- Black bean and corn salsa — For an extra layer of texture and a Southwestern twist, a spoonful of this salsa on the side adds sweetness, acidity, and a bit of a crunch.
Drinks
- A crisp, citrusy white wine like Sauvignon Blanc — The high acidity and grapefruit notes in the wine cut through the richness of the shrimp and the spice of the Cajun seasoning beautifully.
- A light Mexican lager or a wheat beer — The effervescence and light bitterness of a cold beer are a classic pairing with spicy food, helping to cool the palate between bites.
- Sparkling water with lime — A non-alcoholic option that’s just as refreshing. The bubbles and lime mimic the effect of beer, making it the perfect palate cleanser.
Something Sweet
- Mango sorbet or grilled pineapple — The sweet, tropical fruit flavor is a fantastic way to finish the meal, complementing the spices without being too heavy.
- A simple lemon bar or key lime pie — Continuing the citrus theme from the bowl’s sauce, a tangy, creamy dessert provides a lovely, bright ending.
- Dark chocolate with sea salt — Just a square or two of high-quality dark chocolate. The bitterness and salt contrast the meal’s heat and smokiness in a surprisingly sophisticated way.
Top Mistakes to Avoid
- Mistake: Skipping the step of patting the shrimp dry. This seems small, but it’s the difference between shrimp that sear and get a nice crust and shrimp that steam and boil in their own juices. Dry shrimp are happy shrimp!
- Mistake: Overcooking the shrimp. Shrimp cook in a flash. The moment they curl up and turn opaque pink, they’re done. Any longer and they’ll become tough and chewy. I’ve messed this up before too, and it’s a real shame.
- Mistake: Crowding the baking sheet with vegetables. If the veggies are piled on top of each other, they’ll steam and become soggy instead of roasting and caramelizing. Give them space! Use two pans if you need to.
- Mistake: Not tasting the Cajun seasoning first. Some blends are saltier or spicier than others. A quick taste will tell you if you need to adjust the amount you use or add extra salt to the dish later.
Expert Tips
- Tip: Make a double batch of the Cajun seasoning. Mix up a big jar of your homemade blend. It’s fantastic on chicken, fish, roasted potatoes, or even stirred into mayo for a quick sandwich spread. Having it ready to go makes weeknight cooking a breeze.
- Tip: Let the roasted veggies rest. When you take the veggies out of the oven, let them sit on the pan for a minute before assembling the bowls. This allows some of the steam to release, keeping them perfectly tender-crisp instead of mushy.
- Tip: Add the sauce just before serving. To keep your bowl looking fresh and the quinoa from getting soggy, assemble everything and then drizzle the creamy lime sauce over the top right as you’re about to eat.
- Tip: Use the residual heat from the shrimp pan. After you’ve cooked the shrimp, if you have any leftover lime juice or a splash of water, deglaze the hot pan. You’ll get all those delicious browned bits (the fond) to create a little extra flavor-packed juice to spoon over the shrimp.
FAQs
Can I make this Cajun Shrimp Veggie Bowl ahead of time?
You can absolutely prep the components ahead of time! Cook the quinoa and roast the vegetables, then store them separately in airtight containers in the fridge for up to 3 days. The sauce can be made 2-3 days in advance. I’d recommend cooking the shrimp fresh when you’re ready to eat, as they reheat can become rubbery. When it’s mealtime, just quickly warm the quinoa and veggies, cook the shrimp (which takes minutes), and assemble.
What’s a good substitute for shrimp?
No problem! Chicken breast or thighs, cut into bite-sized pieces, work wonderfully. Just make sure to cook them through completely. For a vegetarian option, firm tofu or chickpeas are fantastic. Pat the tofu dry and pan-fry it until crispy before tossing it in the Cajun seasoning. For chickpeas, just toss them in oil and seasoning and roast them alongside the veggies for the last 15 minutes.
My family is sensitive to spice. How can I adjust the heat level?
This is easily customizable! First, use a mild Cajun seasoning blend—many are available. You can also make your own and simply omit the cayenne pepper. Another trick is to toss the shrimp in the seasoning but serve the creamy lime sauce on the side. The cool, creamy yogurt does a great job of tempering the heat, so everyone can add as much or as little spice as they like.
Can I use a different grain instead of quinoa?
Of course! This bowl is very adaptable. Brown rice, white rice, or even couscous would be delicious. For a low-carb option, try cauliflower rice—just sauté it quickly in a pan until tender. The cooking times will vary, but the method of building the bowl remains exactly the same.
How do I store and reheat leftovers?
Store the components separately if possible. Combined bowls will get a bit soggy. Keep them in airtight containers in the fridge for up to 2 days. To reheat, gently warm the quinoa and veggies in the microwave or a skillet. The shrimp are best reheated gently in a pan over low heat to avoid overcooking. The sauce should always be added fresh after reheating.
Cajun Shrimp Veggie Bowl
Whip up a vibrant Cajun Shrimp Veggie Bowl in 40 mins! Juicy shrimp, roasted veggies & fluffy quinoa topped with a creamy lime sauce. A healthy, flavor-packed weeknight dinner.
Ingredients
Ingredients
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450 g large raw shrimp, peeled and deveined
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2 tbsp olive oil (for shrimp)
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1 tbsp homemade or store-bought Cajun seasoning
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1 large lime (juiced, for shrimp)
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1 large red bell pepper (sliced)
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1 large zucchini (chopped)
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1 small red onion (sliced)
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200 g cherry tomatoes
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2 tbsp olive oil (for veggies)
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Salt and black pepper (to taste)
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200 g uncooked quinoa (rinsed well)
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120 g plain Greek yogurt
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2 tbsp fresh lime juice (for sauce)
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1 tbsp honey or maple syrup
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1-2 tbsp water (to thin sauce)
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Fresh chopped parsley or coriander (for garnish)
Instructions
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Roast the vegetables: Preheat oven to 200°C (400°F). On a large baking sheet, toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 Tbsp olive oil, salt, and pepper. Spread in a single layer and roast 20–25 minutes until tender with charred edges; tomatoes should begin to burst.01
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Cook the quinoa: Rinse quinoa well. Add to a saucepan with 400 ml water or vegetable broth. Bring to a boil, reduce to low, cover, and simmer ~15 minutes until grains are translucent and tails appear. Remove from heat, rest covered 5 minutes, then fluff with a fork.02
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Make creamy lime sauce: Whisk Greek yogurt, 2 Tbsp fresh lime juice, and honey or maple syrup. Whisk in 1–2 Tbsp water to reach a drizzly consistency; adjust lime or sweetener to taste and set aside.03
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Cook Cajun shrimp: Pat shrimp very dry. Toss with 2 Tbsp olive oil, Cajun seasoning, and a squeeze of lime. Heat a large skillet over medium-high; cook shrimp in a single layer 1–2 minutes per side until pink and opaque (do not overcook).04
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Assemble bowls: Divide quinoa among 4 bowls. Top with roasted vegetables and Cajun shrimp. Drizzle generously with creamy lime sauce and garnish with chopped parsley or cilantro.05
