Ingredients
The beauty of this dish is in its simplicity and the quality of its ingredients. Here’s what you’ll need:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (homemade or store-bought)
- 1/4 cup honey
- 3 tablespoons unsalted butter
- 2 cups cooked jasmine or basmati rice
- 1 red bell pepper, sliced
- 1/2 cup corn kernels (fresh or frozen)
- 2 green onions, sliced
- Salt and pepper to taste
- Fresh lime wedges, for serving
If you’re feeling adventurous, swap the shrimp for chicken or even tofu for a vegetarian twist. The Cajun seasoning can be adjusted for spice levels—something I learned to do early on based on my family’s varied tolerance for heat.
Instructions
Let’s dive into the creation process, a step-by-step guide that will have you feeling like you’re cooking alongside me in my family’s kitchen:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the red bell pepper and corn for about 5 minutes, or until the vegetables are tender.
- Add the butter and honey to the skillet, stirring until the butter is melted and everything is well combined. Return the shrimp to the skillet, tossing to coat them in the honey butter sauce. Cook for another 2 minutes to let the flavors marry.
- Assemble your bowls by dividing the cooked rice between bowls, topping each with the shrimp and vegetable mixture. Garnish with green onions and serve with lime wedges on the side.
Pro tip: Allow the butter to slightly brown before adding the shrimp back into the pan. This adds a nutty depth to the sauce that’s simply irresistible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International