Blackened Shrimp Bowls

My blackened shrimp bowls boast lots of smoky and savory flavor. Zesty blackened shrimp cozies up with cilantro rice, black beans, tomatoes and avocado! It's the perfect healthy recipe when you're craving something zippy at mealtime.

A bowl brimming with smoky, vibrant morsels

There's something super comforting and really enjoyable about digging into a "bowl" meal, one deliciously brimming with colorful and tasty morsels to awaken the taste buds.

When we're in the mood for a flavor-packed bowl, I'll typically whip up either my chicken burrito bowl, my lemon chicken bowl with pesto, my teriyaki salmon bowl, or even my sweet potato bowl with carne asada.

Our latest favorite is these blackened shrimp bowls with lots of zesty, smoky flavor. They're loaded with blackened shrimp and other delightful morsels all served over warm and fluffy cilantro rice.

My recipe for blackened shrimp bowls

The star of these blackened shrimp bowls is definitely the blackened shrimp. It's succulent, plump and juicy, and with just the right amount of "kick" from the spices.

I love to use a good quality blackening spice blend, one made with a mixture of paprika, chili peppers, garlic, onion, and a combo of other aromatics.

When tossed together with these blackening spices, the shrimp gets a lovely colorful coating. Added to a scorching hot cast iron skillet (or other heavy bottom pan), they become wonderfully "blackened" or charred. And that, my friends, equals flavor.

Add those juicy blackened shrimp to a bowl with freshly-prepared rice, some juicy tomatoes, creamy avocado and hearty black beans, and you have a delectable bowl recipe. Absolutely irresistible, brimming with lots of texture and flavor, it always satisfies!

Here's a sneak peek at my blackened shrimp bowls recipe:

(or just jump to the full recipe...)

1. To get started, I toss my shrimp with my blackening spices and allow it to marinate for about 15 to 20 minutes.
2. While the shrimp marinates, I prepare my cilantro rice to have ready to make the bowls.
3. Once the rice is cooked and the shrimp marinated, I heat my cast iron (or other heavy bottom skillet). I then add the shrimp in a layer (working in batches as needed) to sear/blacken for a couple minutes on each side.
4. To assemble the blackened shrimp bowls, I spoon some warm cilantro rice into my bowl, then add the shrimp to one section, some tomatoes to another, black beans to another, then follow with the avocado.
5. I finish by sprinkling everything with fresh cilantro, and serve with lime on the side.

Recipe

Blackened Shrimp Bowls

by Ingrid Beer

Print Recipe

These blackened shrimp bowls are loaded with zesty flavor, complete with cilantro rice, tomatoes, avocado and black beans!

Category: Entree
Cuisine: American

Yield: Serves 6

Nutrition Info: 595 calories (per bowl, with about 1 cup of rice)

Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Blackened Shrimp Bowl Ingredients:

• 2 pounds (16/20) peeled and deveined shrimp
• 1 ½ tablespoons olive oil
• 2 tablespoons blackening seasoning
• Salt
• Black pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) container grape tomatoes or cherry tomatoes, halved
• 1 large avocado, diced or sliced thinly
• Chopped cilantro, for garnish
• Lime wedges, for garnish

Cilantro Rice Ingredients:

• Olive oil
• 2 cloves garlic, pressed through garlic press
• 2 cups basmati rice (or other long grain white rice), unrinsed and dry
• Salt
• 3 cups water
• 1 tablespoon chopped cilantro
• ¼ teaspoon lime zest

Preparation:

1. Begin by gathering and prepping all of your shrimp bowl ingredients according to the ingredient list above to have ready and organized for use.
2. Add the shrimp to a medium-large bowl, and drizzle in the olive oil. Sprinkle in the blackening seasoning, plus a pinch of salt and pepper (skip the salt if your spice blend already contains salt), and toss to coat well. Allow the shrimp to marinate while you prep your rice.
3. Next, gather and prep all of your cilantro rice ingredients according to the ingredient list above to have ready and organized for use.
4. To prepare the rice, place a non-stick skillet or small pot over medium heat, and drizzle in about 1 tablespoon of olive oil. Add in the garlic, and stir to incorporate it.
5. Once the garlic is aromatic, add in the rice and a good pinch of salt, and toast it in the garlic oil for about 1 to 2 minutes.
6. Next, pour in the water, bring the rice to a vigorous simmer, then reduce the heat to low or medium-low. Cover the rice, and cook for 18 to 20 minutes, or until the water is absorbed and the rice is tender.
7. Uncover and allow the rice to sit for 5 minutes before fluffing with a fork. Fold in the chopped cilantro and lime zest, and keep the rice warm.
8. Next, place a cast iron or other heavy bottom skillet over high heat. Once the skillet is hot, add the shrimp in an even layer (work in two batches as needed), and allow it to blacken or char on the first side for 2 minutes. Flip the shrimp and allow it to blacken on the second side for two more minutes. Remove from pan, place onto a large plate to hold, and repeat with the remaining shrimp.
9. To assemble the blackened shrimp bowls, spoon some of the warm cilantro rice into a bowl, and top with about 4 to 5 pieces of shrimp (depending on size). Add some of the tomatoes to one section, some black beans to another section, as well as the avocado to another section.
10. Drizzle the tomatoes and beans with olive oil, and give those, as well as the avocado, a little squeeze of lime. Then, sprinkle with salt to season.
11. Top the blackened shrimp bowls with fresh chopped cilantro and extra lime wedges, and enjoy.

Tips & tidbits for my blackened shrimp bowls recipe:

• Peeled and deveined, 16/20 count shrimp: When choosing your shrimp, opt for 16/20 count for a good size shrimp. And if you can find peeled and deveined shrimp, then that will be a time saver. And feel free to use fresh shrimp, or even frozen and thawed.
• Good quality blackening seasoning: While you can certainly make your own blackening seasoning, if desired, there are many good quality bottled brands to choose from. I like "BK Black Magic" cajun seasoning blend, or Frontier Co-Op organic seafood blackened spices, both of which can be found online. Your local market may also carry blackening spices in the spice section, as well.
• Use a screaming hot skillet to blacken the shrimp: To create that blackened or charred look, use a liberal amount of the seasoning on the shrimp. Allow the shrimp to marinate a little while, then make sure to heat your cast iron (or other heavy bottom skillet) to a scorching-hot temp. You want to see it smoking a bit before adding the shrimp. Once you've got the right temp, leave the shrimp undisturbed for a couple minutes before flipping to create that blackened or charred look.
• Tasty add-ins for these blackened shrimp bowls: I love black beans, tomatoes and avocado here. But do feel free to use your own favorite beans, or any other add-ins you might desire. You could swap peppers or corn, if you'd like, or even some caramelized onions.

Craving more zesty bowls like this one? Check out my recipe for Chimichurri Shrimp Bowls, Sweet Potato Bowls with Carne Asada, Ahi Poke Bowls, Teriyaki Salmon Bowls, Chicken Burrito Bowls, or even my recipe for Lemon Chicken Bowls with Pesto!