Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist. This meal is satisfying, fresh, and colorful, perfect for busy weeknights or a casual dinner.
The first time I made this Blackened Shrimp Bowl, it was a huge hit with my family and friends. The combination of smoky shrimp and creamy salsa has become one of our go-to meals when we crave something delicious but simple.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 2 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Dried thyme: 1/2 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/2 tsp (adjust to taste)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Avocado: 1 ripe, diced
- Corn kernels: 1 cup (fresh or thawed from frozen)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Fresh cilantro: 2 tbsp, chopped
- Jalapeno: 1, seeded and minced (optional)
- Lime juice: Juice of 1 lime
- Salt (salsa): 1/4 tsp
- White or brown rice: 2 cups cooked (hot)
- Lime wedges: For serving
- Extra cilantro: For garnish
Instructions
- Season Shrimp:
- In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, oregano, cayenne, salt, and black pepper until evenly coated.
- Cook Shrimp:
- Heat a large skillet over medium-high. Add shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque and slightly charred. Remove from heat.
- Make Avocado Corn Salsa:
- Gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeno (if using), lime juice, and salt in a separate bowl.
- Assemble Bowls:
- Divide cooked rice among four bowls. Top each with blackened shrimp and a scoop of avocado corn salsa.
- Garnish & Serve:
- Garnish each bowl with extra cilantro and lime wedges. Serve immediately.
Save We love enjoying this recipe together after a long day. Watching everyone dig in and mix the salsa with shrimp makes it the highlight of our weeknight dinners.
Serving Suggestions
Blackened Shrimp Bowls pair well with a crisp Sauvignon Blanc or a light lager, or you can serve with black beans or shredded lettuce for added texture.
Variations
Substitute quinoa or cauliflower rice to make the bowl low-carb, or add grilled corn for extra flavor. Top with diced jalapeno for a spicy kick.
Nutrition Information
Each serving has approximately 390 calories, 15 g total fat, 39 g carbohydrates, and 25 g protein.
Save This blackened shrimp bowl is the perfect blend of spice, freshness, and comfort. It is sure to become a staple in your dinner rotation.
Recipe FAQs
- → How do I achieve perfectly blackened shrimp?
Use high heat and a preheated skillet so the shrimp cook quickly and get a lightly charred surface without overcooking.
- → Can I use frozen shrimp?
Yes, just thaw and pat dry before seasoning to ensure even blackening and avoid excess liquid in the pan.
- → What can I substitute for rice?
Quinoa or cauliflower rice work well as alternatives, offering a low-carb or gluten-free base option.
- → Is the salsa spicy?
It can be, depending on the jalapeño; omit or adjust the amount for preferred spice level.
- → What wine pairs best with this bowl?
A crisp Sauvignon Blanc or a cold lager complements the zesty flavors and balances the spice.
- → How do I make the bowl vegetarian?
Replace shrimp with black beans or grilled vegetables, and increase the salsa quantities for extra texture.