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Tasty and wholesome bowls featuring shrimp coated in bold blackened seasoning, sautéed until tender, served over rice or quinoa with fresh veggies, guacamole, and lime wedges for a smoky, spicy, and fresh flavored meal.

Ingredients

Scale
  • 1 lb (454 g) fresh shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • ½ tbsp lemon juice
  • 2 oz (57 g) blackened seasoning mix (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, black pepper)
  • Salt and pepper to taste
  • Cooked rice or quinoa, for the bowl base
  • Bunch of lettuce leaves, rinsed and drained
  • 1½ cups (about 266 g) red kidney beans, rinsed and drained (or substitute with black beans)
  • Cucumber, sliced
  • Corn (fresh, grilled, or thawed frozen)
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • Guacamole
  • Lime wedges
  • Tortilla strips (optional)
  • Optional dressings: lime vinaigrette or a yogurt-based dressing

Instructions

  1. Pat the shrimp dry thoroughly with paper towels to ensure proper searing.
  2. In a large bowl, toss shrimp with olive oil, sliced onion, minced garlic, lemon juice, and blackened seasoning mix until well coated.
  3. Optionally marinate shrimp for 15-20 minutes to deepen flavor.
  4. Heat a cast iron skillet over medium-high heat until very hot and just starting to smoke.
  5. Avoid crowding the pan; cook shrimp in batches if necessary.
  6. Sear shrimp mixture in the hot skillet for about 3 minutes, flipping until shrimp are pink, opaque, and blackened on each side; remove from heat.
  7. Warm rice or quinoa for the bowl base.
  8. Assemble bowls starting with a base of warm rice/quinoa or a bed of lettuce leaves.
  9. Add red kidney beans, sliced cucumber, corn, halved cherry tomatoes, thinly sliced red onion, and tortilla strips on top.
  10. Pile warm blackened shrimp over the veggies.
  11. Finish with lime wedges and a dollop of guacamole, adding avocado last to prevent browning.

Notes

Marinate shrimp 15-20 minutes before cooking for extra flavor., Ensure skillet is very hot before adding shrimp to achieve a crispy blackened crust., Do not overcrowd the skillet to prevent steaming instead of searing., Cook shrimp just until pink and firm to avoid rubbery texture, about 3 minutes., Add guacamole or avocado last to prevent browning., Rice or quinoa can be swapped with brown rice, farro, or cauliflower rice., Protein swaps include chicken, salmon, or firm tofu seasoned similarly., Store cooked shrimp, grains, and veggies separately in airtight containers for freshness., Cooked shrimp keeps up to 3 days refrigerated; rice/quinoa up to 4 days., Avoid freezing assembled bowls due to avocado and fresh veggies but cooked shrimp can be frozen.

Nutrition

Find it online: https://cookingcrumbs.com/blackened-shrimp-bowls-recipe-spicy-and-satisfying/