Description
Smoky blackened shrimp served over fluffy rice with fresh avocado, corn, tomatoes, and crisp cabbage, finished with lime and cilantro for a bold and balanced bowl.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white rice
- 1 large avocado, sliced
- 1 cup cooked corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup shredded purple cabbage
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat a large skillet over medium high heat.
- In a bowl, toss the shrimp with olive oil, paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper until evenly coated.
- Add a small drizzle of olive oil to the hot skillet if needed.
- Divide cooked rice into serving bowls and arrange avocado, corn, tomatoes, and cabbage around the edges.
- Cook shrimp in a single layer for 2 to 3 minutes per side until pink and slightly crisp.
- Place shrimp over the rice bowls and sprinkle with cilantro.
- Squeeze fresh lime juice over the top and serve immediately.
Notes
- Do not overcrowd the pan to ensure proper searing.
- Pat shrimp dry before seasoning for better spice adhesion.
- Adjust cayenne to control heat level.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 210mg
Keywords: blackened shrimp bowls, shrimp rice bowl, spicy shrimp bowl, healthy shrimp dinner