Cook the rice. If you haven’t already, cook your rice according to package directions. Fluff and keep warm. For added flavor, mix in a squeeze of lemon and a pinch of salt.

Pat shrimp dry. Dry shrimp with paper towels so the seasoning sticks and the shrimp sear instead of steam.

Season the shrimp. In a bowl, toss shrimp with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Add 1 tablespoon oil and 1 teaspoon lemon juice. Set aside for 5–10 minutes.

Sauté the veggies. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell peppers, red onion, and celery. Season with a pinch of salt and pepper. Cook 4–6 minutes until crisp-tender. Add minced garlic and cook 30 seconds more. Transfer to a plate.

Sear the shrimp. Add another 1 tablespoon oil to the same skillet. When hot, add shrimp in a single layer. Cook 1.5–2 minutes per side, until opaque and lightly charred. Avoid overcooking. Add butter at the end if using, and toss to coat.

Deglaze and brighten. Squeeze half a lemon over the shrimp and scrape up any browned bits from the pan for extra flavor.

Make the quick sauce (optional). Stir yogurt or mayo with hot sauce, lemon juice, and a pinch of Cajun seasoning until smooth.

Assemble the bowls. Add a bed of warm rice to each bowl. Top with sautéed veggies and shrimp. Sprinkle with green onions and parsley. Add lemon wedges and a drizzle of the sauce if using.

Taste and adjust. Finish with a light sprinkle of salt, a crack of black pepper, and an extra squeeze of lemon if you like it bright.