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Cajun Honey Garlic Salmon and Shrimp Rice Bowl Recipe

Cajun Honey Garlic Salmon & Shrimp Rice Bowl

This Cajun Honey Garlic Salmon & Shrimp Rice Bowl is a delightful dish that brings together the warmth of home cooking and the vibrant flavors of Cajun cuisine. It's quick and easy to whip up, making it perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Honey Garlic Sauce
  • 3 tbsp honey adds sweetness
  • 3 tbsp soy sauce provides savory depth
  • 2 tbsp Cajun seasoning for flavor
For the Rice and Proteins
  • 2 fillets salmon fresh and flaky
  • 8 oz shrimp peeled and deveined
  • 1 cup jasmine rice fluffy base
  • 2 cups water for cooking rice
  • 2 tbsp olive oil for cooking
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped, for garnish
  • Salt and pepper to taste
  • Lemon wedges

Equipment

  • Large Skillet
  • Medium Saucepan
  • Small bowl

Method
 

  1. Step 1: Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
  2. Step 2: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed.
  3. Step 3: While the rice is cooking, whisk together the honey, soy sauce, and Cajun seasoning in a small bowl. Set aside.
  4. Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Cook for about 4-5 minutes on one side, then flip and cook for another 3-4 minutes until fully cooked. Remove from skillet and set aside.
  5. Step 5: In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes until pink.
  6. Step 6: Pour the honey garlic sauce over the shrimp and cook for an additional 1-2 minutes, stirring to coat.
  7. Step 7: Assemble your bowls by dividing the rice among serving bowls. Top with salmon and shrimp, drizzle with remaining sauce, and garnish with parsley. Serve with lemon wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stove with a splash of water to keep the rice moist.