Making these bowls is easier than it seems, but the key to success in this recipe is timing and balance. In roasting the vegetables, I make sure they are tender yet still have a slight crispness and caramelized edges. And in cooking the shrimp, I carefully sear them quickly so they stay juicy and don’t become rubbery. The combination of roasted veggies and seasoned shrimp creates a vibrant bowl that looks as good as it tastes. The Cajun Shrimp and Roasted Veggie Bowl is a colorful, flavorful, and easy-to-make meal that brings together succulent shrimp with a mix of tender roasted vegetables. With smoky, spicy Cajun seasoning and the natural sweetness of roasted peppers, zucchini, and onions, every bite bursts with flavor. It’s perfect for a quick weeknight dinner, meal prep, or impressing friends with a colorful, healthy bowl.

I have made this bowl countless times for family dinners, weekday lunches, and even casual parties. I use fresh, high-quality shrimp and colorful vegetables to make the dish visually appealing and delicious. Always, I make sure the shrimp are seasoned evenly and the vegetables are roasted until just tender so every bite is full of flavor.

You can serve this Cajun Shrimp and Roasted Veggie Bowl over quinoa, brown rice, or even cauliflower rice for a low-carb option. Some avocado slices or a dollop of creamy dressing make it even more satisfying. Also with a side of warm bread or tortilla, it becomes a hearty meal that everyone will enjoy.

Its Perfect For:

• Quick weeknight dinners
• Healthy meal prep lunches
• Dinner parties or casual entertaining
• Busy weekdays when you need something fast
• A balanced meal with protein and vegetables

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced
• 1 small red onion, sliced
• 1 cup cooked quinoa or brown rice
• Fresh parsley or cilantro for garnish
• Lemon wedges, for serving

Kitchen Equipment You’ll Need

• Baking sheet lined with parchment or foil
• Large mixing bowl
• Small mixing bowl for shrimp seasoning
• Skillet or non-stick pan for shrimp
• Spatula or tongs
• Knife and cutting board
• Measuring cups and spoons
  

How to Make Cajun Shrimp and Roasted Veggie Bowl

Step 1

Prepare the vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the sliced bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread the vegetables evenly on a lined baking sheet and roast in the oven for 15–20 minutes, stirring halfway through, until tender and slightly caramelized.

Step 2

Season the shrimp: While the vegetables roast, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Pat the shrimp dry, then toss them with 1 tablespoon of olive oil and the seasoning mix until fully coated.

Step 3

Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook for 2–3 minutes on each side, until pink, opaque, and slightly charred around the edges. Remove from heat.

Step 4

Assemble the bowl: Divide the cooked quinoa or brown rice into four bowls. Top each portion with a generous helping of roasted vegetables, followed by the Cajun shrimp. Sprinkle fresh parsley or cilantro on top for a burst of color and freshness. Add lemon wedges on the side for squeezing over the shrimp for extra zing.

Tips for the Best Cajun Shrimp and Roasted Veggie Bowl

• I always pat shrimp dry before seasoning. This helps them sear better and keeps them juicy. Moisture prevents them from getting that perfect golden finish.
• I make sure vegetables are cut evenly. This ensures they roast at the same rate and none are overcooked. Even sizes give a beautiful presentation too.
• I toss veggies halfway through baking. This helps caramelize all sides evenly. Plus, it prevents sticking or burning in one area.
• I preheat the oven fully before roasting. A hot oven locks in flavor and gives vegetables the right texture. Don’t skip this step; it makes a big difference.
• I season shrimp just before cooking. If left too long, salt can draw moisture out, making them less tender. Timing is everything.
• I use a high-quality Cajun spice blend. Fresh and flavorful spices make shrimp irresistible. Store-bought is fine, but homemade adds extra depth.
• I serve bowls immediately after assembly. Warm shrimp and veggies taste best right out of the oven. It keeps the texture and flavor vibrant.

 Optional Ingredients

• Cherry tomatoes for a burst of sweetness
• Spinach or kale for extra greens
• Feta cheese crumbles for tanginess
• Red chili flakes for more heat
• Lime wedges for bright acidity
• Toasted nuts like almonds or cashews for crunch

How to Serve Cajun Shrimp and Roasted Veggie Bowl?

I like to serve this bowl straight from the kitchen, warm and fresh. I usually start with a base of fluffy quinoa or brown rice, spreading it evenly at the bottom so it soaks up all the flavors from the roasted veggies and shrimp. The colorful vegetables and golden-brown shrimp make it visually appealing and inviting.

I always top the bowl with fresh herbs like parsley or cilantro. It adds a vibrant green color and a bright, fresh flavor that balances the Cajun spices beautifully. I also drizzle a little lemon or lime juice over the top—it lifts the flavors and gives the bowl a refreshing touch.

I often serve it with extra sides like avocado slices, a creamy yogurt-based dressing, or roasted sweet potato cubes. These optional additions allow everyone to customize their bowl, making it more satisfying and versatile. You can even pair it with a light side salad or a handful of toasted nuts for extra texture.

Is Cajun Shrimp and Roasted Veggie Bowl Healthy?

Yes! This bowl is a healthy choice because it combines lean protein from shrimp with fiber-rich vegetables and whole grains like quinoa or brown rice. It’s low in saturated fat and packed with vitamins, minerals, and antioxidants.

It’s also balanced for a filling meal. The healthy fats from olive oil and optional avocado, paired with protein and complex carbs, help keep you energized and satisfied. Plus, roasting the vegetables preserves nutrients while adding flavor without needing heavy sauces.

Variations and Substitutions

• Chicken instead of shrimp: Swap shrimp for chicken breast strips. Cook them in the same Cajun seasoning and roast or pan-sear them for a protein-packed alternative.
• Vegetarian version: Use chickpeas or tofu instead of shrimp. Roast them with Cajun seasoning for a hearty, plant-based option.
• Low-carb option: Serve over cauliflower rice or spiralized zucchini noodles. This keeps it light and fits into keto or low-carb diets.
• Spicier version: Add extra cayenne or chili powder to the shrimp and veggies. It’s perfect if you love bold heat and zesty flavor.
• Different grains: Try brown rice, farro, or couscous as the base. Each grain adds a unique texture and taste to the bowl.
• Sweet potato variation: Roast cubed sweet potatoes with the other vegetables. The sweetness balances the Cajun spice beautifully.
• Creamy dressing: Drizzle with garlic yogurt sauce or avocado-lime dressing. It softens the spice and adds richness.
• Asian twist: Swap Cajun seasoning with soy sauce, ginger, and sesame oil. Roasted veggies and shrimp still pair well with rice or noodles.

How to Store, How to Reheat

To store, allow the shrimp and roasted vegetables to cool slightly before placing them in airtight containers. Keep the grains separate if possible to prevent them from becoming soggy. Store in the refrigerator for up to three days for best flavor and texture.

To reheat, gently warm the shrimp and vegetables in a skillet over medium heat. Avoid microwaving for too long, as shrimp can overcook quickly. If needed, sprinkle a little water over the grains and cover to steam them slightly, keeping the rice or quinoa fluffy.

Frequently Asked Questions About Cajun Shrimp and Roasted Veggie Bowl

Can I use frozen shrimp?
Yes! Just make sure they are completely thawed before cooking. Pat them dry with a paper towel to remove moisture—this helps the shrimp sear evenly and stay juicy.

Can I roast vegetables ahead of time?
Absolutely! You can roast the vegetables up to a day in advance. Store them in an airtight container in the fridge, then reheat briefly in the oven or skillet to keep them slightly crispy.

How spicy is this dish?
The Cajun seasoning gives a mild to medium heat depending on the blend you use. You can adjust the spice by adding extra cayenne or red pepper flakes if you like it hotter.

Can I make this gluten-free?
Yes! Ensure that the Cajun seasoning and any sauces or grains you use are gluten-free. The rest of the ingredients—shrimp, vegetables, olive oil—are naturally safe for a gluten-free diet.

Cajun Shrimp and Roasted Veggie Bowl Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Try this easy Cajun Shrimp and Roasted Veggie Bowl recipe! Flavorful shrimp, colorful roasted vegetables, and healthy grains make the perfect weeknight dinner or meal prep bowl.

Ingredients

• 1 lb large shrimp, peeled and deveined

• 2 tablespoons olive oil, divided

• 1 tablespoon Cajun seasoning

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon black pepper

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small zucchini, sliced

• 1 small red onion, sliced

• 1 cup cooked quinoa or brown rice

• Fresh parsley or cilantro for garnish

• Lemon wedges, for serving

Directions

• Prepare the vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the sliced bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread the vegetables evenly on a lined baking sheet and roast in the oven for 15–20 minutes, stirring halfway through, until tender and slightly caramelized.
• Season the shrimp: While the vegetables roast, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Pat the shrimp dry, then toss them with 1 tablespoon of olive oil and the seasoning mix until fully coated.
• Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook for 2–3 minutes on each side, until pink, opaque, and slightly charred around the edges. Remove from heat.
• Assemble the bowl: Divide the cooked quinoa or brown rice into four bowls. Top each portion with a generous helping of roasted vegetables, followed by the Cajun shrimp. Sprinkle fresh parsley or cilantro on top for a burst of color and freshness. Add lemon wedges on the side for squeezing over the shrimp for extra zing.