Blackened Shrimp Bowls

Blackened Shrimp Bowls


But we've got you covered with these Blackened Shrimp Bowls.
  • 2 c. cooked brown rice
  • 1 lb. shrimp, tails removed, peeled and deveined
  • 1½ tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. olive oil, divided
  • 1 c. fire roasted corn
  • 1 red pepper, diced
  • 2 tbsp. freshly chopped cilantro, plus more for garnish
  • Juice of 1 lime, divided
  • 1 avocado, thinly sliced
  1. Make shrimp: in a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred.
  2. Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper.
  3. Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and ¼ avocado each. Garnish with cilantro, squeeze with lime and serve.

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