Blackened Shrimp Bowls

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #33594

October 24, 2019

Categories: Shrimp,



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Original is 4 servings

Nutritional

  • Serving Size: 1 (342.8 g)
  • Calories 388
  • Total Fat - 16.4 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 146.5 mg
  • Sodium - 870.6 mg
  • Total Carbohydrate - 39.2 g
  • Dietary Fiber - 5.2 g
  • Sugars - 1.6 g
  • Protein - 21.6 g
  • Calcium - 90 mg
  • Iron - 2.8 mg
  • Vitamin C - 18.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper, set aside

Step 2

In a medium bowl combine corn, pepper, and cilantro. Add 1 tablespoon olive oil, half of the lime juice, and season with salt and pepper. Set aside

Step 3

In a large skillet over medium-high heat, heat 1 tbsp olive oil.

Step 4

Add shrimp and cook until opaque and charred.

Step 5

To build bowls, divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each.

Step 6

Garnish with cilantro, squeeze with lime and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for ones that are firm, with a mild, sweet smell.
  • When buying avocados, look for ones that are slightly soft when gently squeezed.

  • Instead of shrimp, use chicken - The benefit of this substitution is that chicken is a more affordable option than shrimp and can still provide a great flavor to the dish.
  • Instead of fire roasted corn, use canned corn - The benefit of this substitution is that it is more convenient and easier to find in the grocery store than fire roasted corn.

Mexican-Style Bowls Replace the cumin, paprika, garlic powder, and onion powder with 2 tablespoons of Mexican-style seasoning. Replace the corn with 1 cup of black beans and 1 cup of diced tomatoes. Top the bowls with 1/4 cup of queso fresco, diced jalapeno, and a dollop of Greek yogurt.



: Roasted Broccoli with Garlic and Lemon:

This simple side dish is the perfect accompaniment to the blackened shrimp bowls. Roasting the broccoli brings out its natural sweetness, while the garlic and lemon add a bright, zesty flavor. The combination of flavors and textures pairs perfectly with the smoky shrimp and the creamy avocado.


Cilantro Lime Rice: This flavorful and easy side dish is the perfect complement to the blackened shrimp bowls. The cilantro and lime bring a bright, zesty flavor to the dish, while the rice provides a nutty, savory base. The combination of flavors and textures pairs perfectly with the smoky shrimp and creamy avocado, making it a great choice for a complete meal.




FAQ

Q: What type of rice should I use?

A: Any cooked long grain rice will work for this recipe, such as jasmine or basmati.



Q: How long should I cook the rice?

A: Cook the rice for about 20 minutes or until it is tender and fluffy.

1 Reviews

Meatball

It's amazing that a few ingredients can go so great together to make a delicious meal. Such a great choice with this one!

5.0

review by:
(22 Aug 2020)

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Fun facts:

The cumin used in this Blackened Shrimp Bowls recipe is native to the Mediterranean and Middle Eastern regions, and has been used in cooking since ancient times. It was even found in the tombs of Egyptian pharaohs!

The combination of paprika, cumin, garlic powder, and onion powder used in this recipe is similar to the popular Cajun seasoning blend, which was created by the French-speaking Acadians in Louisiana in the 18th century.