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Blackened Shrimp Bowl: A Flavorful and Healthy Recipe for Seafood Lovers

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This Shrimp Rice Bowl features blackened shrimp, black beans, sweet corn, and creamy avocado over fluffy rice, making it a flavorful and nutritious option for a quick dinner or meal prep. Enjoy a burst of vibrant flavors in every bite!

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup black beans, drained and rinsed
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: hot sauce for serving

Instructions

  1. Rinse the shrimp under cold water and pat them dry with paper towels.
  2. In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper. Mix well to create a marinade.
  3. Add the shrimp to the bowl and toss until evenly coated. Let marinate for at least 15-20 minutes, or cook immediately if short on time.
  4. Heat a large skillet over medium-high heat.
  5. Add the marinated shrimp in a single layer, cooking in batches if necessary.
  6. Cook for 2-3 minutes on one side until pink and slightly charred. Flip and cook for another 1-2 minutes until opaque and cooked through. Remove from skillet and set aside.
  7. Cook rice according to package instructions if not already done.
  8. If using fresh corn, sauté in the same skillet for a couple of minutes until slightly charred. For frozen or canned corn, drain and rinse.
  9. In a separate bowl, combine black beans and corn, adding a squeeze of lime juice if desired.
  10. Start with a base of cooked rice in each bowl (about 1 cup per serving).
  11. Add a scoop of the black bean and corn mixture on top of the rice.
  12. Arrange the blackened shrimp on top of the rice and bean mixture.
  13. Slice the avocado and fan it out on one side of the bowl.
  14. Scatter halved cherry tomatoes around the bowl.
  15. Sprinkle chopped cilantro over the top for garnish.
  16. Serve with lime wedges on the side for squeezing over the dish.
  17. Drizzle with hot sauce if desired for added heat.

Notes

  • Adjust the level of cayenne pepper based on your spice preference.
  • Feel free to customize the toppings with your favorite ingredients, such as jalapeños or cheese.

Find it online: https://anasrecipes.com/blackened-shrimp-bowl/