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These Cajun Shrimp Cauliflower Rice Bowls make the perfect weekday or weekend meal that’s ready to eat in 30 minutes!
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September is a wonderful and busy month around here for us and the family. We have a lot of cousins with birthdays, anniversaries to celebrate and my son celebrates his birthday in September, which means this mom is busy with party planning mode for most of the month. September is also National Cholesterol Awareness month, and I’ve got a recipe to share with y’all today using Mazola® Corn Oil and 3 health-friendly ingredient swaps! A fast and easy meal that also includes heart healthy ingredients is right up my alley! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.
These Cajun Shrimp Cauliflower Rice Bowls are absolutely delicious, and I love that they only take 30 minutes to make.
When I was working on this recipe, I made 3 health-friendly ingredient swaps to make this recipe lighter than regular rice bowls.
For these Cajun Shrimp Cauliflower Rice Bowls, I used Mazola Corn Oil in place of butter and cauliflower rice in place of regular white rice. I also used the cooked cherry tomatoes as a sauce instead of a heavy sauce poured on top.
What you need for Cajun Shrimp Cauliflower Rice Bowls:
- Mazola Corn Oil
- jumbo shrimp
- yellow squash
- cherry tomatoes
- Cajun seasoning
- cauliflower rice
- fresh parsley
Did you know that clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut? Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil.
How to make Cajun Shrimp Cauliflower Rice Bowls:
These are so super easy, y’all!
I’ve got the full recipe for you below with all of the ingredient measurements, but here is a quick run down.
First, you’re going to want to heat some corn oil in a large skillet.
Add in the shrimp, season with Cajun seasoning and cook for just about 3 minutes or so.
How do I know when shrimp is done cooking?
When shrimp cooks, it turns pinkish and starts to curl up. You really only want to cook shrimp for about 3-4 minutes, just until they turn pink and start to curl up into an “e”. If you overcook shrimp, it’ll be tough and rubbery. Believe me, no one wants rubber shrimp in their meal.
Once the shrimp has cooked, scoop it from the skillet and set it off to the side in a bowl.
Add the zucchini, yellow squash and tomato halves to the skillet. You’ll want to make sure to cut the zucchini and squash thin for this dish because if it’s too thick, it will take too long to cook. When I make these shrimp rice bowls, I slice the zucchini and squash into thin discs and then quarter them before adding them to the skillet.
Season, cover and cook for 15 minutes. Check zucchini with a fork, and if it is tender, it’s done. Stir shrimp into zucchini, squash and tomato mixture and plate.
To Serve Cajun Shrimp Cauliflower Rice Bowls:
Scoop 1/2 cup cooked cauliflower rice into a bowl and top with 1/2 cup Cajun shrimp mixture.
Sprinkle with fresh parsley and serve.
Cajun Shrimp Cauliflower Rice Bowls
- 2 tablespoons Mazola® Corn Oil
- 12 ounces Jumbo Shrimp, cleaned with shells removed
- 1 Medium Zucchini, sliced thin and then quartered
- 1 Medium Yellow Squash, sliced thin and then quartered
- 18 ounces cherry tomatoes, halved
- 3 teaspoons Cajun seasoning
- 3 cups cooked cauliflower rice
- fresh parsley
- Add corn oil to a large skillet. Heat over medium heat and add shrimp.
- Season shrimp with 1 teaspoon Cajun seasoning.
- Sautée shrimp for 3-4 minute until shrimp is pink and slightly curled.
- Remove shrimp from pan and set aside.
- Add zucchini, yellow squash and cherry tomatoes to skillet.
- Season mixture with 2 teaspoons Cajun seasoning.
- Stir, cover and cook 15 -20 minutes.
- Check zucchini with a fork, if tender, it's done and ready to plate.
- Stir shrimp into zucchini, squash and tomato mixture.
- To plate: scoop 1/2 cup cooked cauliflower rice into a bowl, top with 1/2 cup Cajun shrimp mixture.
- Sprinkle with fresh parsley and serve
Amount Per Serving: Calories: 219 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 120mg Sodium: 1094mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 18g
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