Cajun Shrimp Bowl with Roasted Corn Salsa

Serves: 4

Cook time: 30 minutes


  • 2 cups cauliflower rice (can either use store-bought cauliflower rice or fresh cauliflower, grated with the use of a cheese-grater, food processor or chopped up with a knife) *

For the shrimps

  • 2 lbs shrimps, tails removed, peeled and deveined

  • 3 tsp cumin

  • 2 tsp paprika

  • 1 tsp chili powder

  • 2 tsp garlic powder

  • 1 tsp onion powder

For the Roasted Corn Salsa

  • 1 1/2 tsp smoked paprika

  • 15 oz can sweet corn

  • 1 cup red or orange bell pepper, diced

  • 1/2 cup red onion, diced

  • Olive oil

For the Guacamole

  • 1 medium avocado

  • 1/4 cup white or yellow onion, finely diced

  • 1/4 cup cherry tomatoes, finely diced

  • 1/4 tsp cayenne pepper

  • 1-2 tsp garlic salt

  • Sea salt

  • Pepper

  • Lime juice


1- Preheat oven to 400 degrees. In a large bowl, combine shrimp, cumin, paprika, chilli powder, garlic powder, onion powder,and season with salt and pepper. Set aside and let marinate from 30 minutes to 2 hours.

2-In a medium bowl, mix corn, 1 tsp olive oil and smoked paprika. Season with salt and pepper. Roast for 25 minutes, or until browned and crispy. Stir half-way through.

3- While the corn is roasting, heat a tsp of olive oil in a skillet at medium heat. Add the riced cauliflower, sauté until tender and browned. Set aside.

4- Prepare the guacamole by smashing the avocado and mixing with the white onion, tomatoes, cayenne pepper, garlic salt, sea salt, pepper ,and a generous amount of lime juice. Adjust the spices to your preferences.

4-Once the corn is roasted, combine the corn, pepper, red onion , 1 tsp of olive oil, lime juice, salt and pepper in a medium bowl.

5-In a large skillet at medium heat, heat 1 tbsp olive oil and add the shrimp, cooking until they are opaque and slightly charred, approximately 3 minutes each side. Set aside.

6- To the same skillet, add cauliflower rice and sauté until slightly soft and brown, seasoning with the herbs of your liking (i like to use the garlic & mixed herbs).

7- Divide cauliflower rice into 4 bowls, top off with shrimp, corn salad, guacamole, and garnish with cilantro and/or lime juice .

*You could also use rice, quinoa, or noodles for a more filling option.

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