Blackened Shrimp Bowls

Why I Can’t Get Enough of This Blackened Shrimp Bowl Recipe

Here’s why I love this recipe—and why I think you will too!

• Juicy, succulent shrimp. The star of this dish, the shrimp is coated in a smoky, spicy, savory blend of blackening spices and cooked to perfection. They really make this meal bowl a standout!
• Versatile ingredients. While I love the combination of ingredients in this recipe, it’s also easy to switch things up based on what you have on hand, like swapping the shrimp for Honey Blackened Salmon. That’s the beauty of meal bowls!
• Healthy yet satisfying. With lean protein from the shrimp, healthy fats from the avocado, and fiber from the veggies, these blackened shrimp bowls will keep you full and satisfied. 

What You’ll Need

A lot of the ingredients you’ll need for this recipe are pantry staples. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Blackened Shrimp:

• Jumbo shrimp – Peeled and deveined. Shrimp is an amazing source of lean protein for weeknights because it cooks quickly!
• Olive oil 
• Blackening seasoning – This is a mixture of smoked paprika, garlic powder, salt, onion powder, oregano, dried cilantro, black pepper, and cayenne.

Corn Relish:

• Olive oil 
• Frozen corn – You can use fresh corn cut from the cob when it’s in season!
• Garlic
• Roasted red pepper – This adds a smoky, sweet flavor.
• Salt 

Bowl:

• Jasmine rice – I love using fragrant Instant Pot Jasmine Rice, which has more depth to its flavor than standard white rice.
• Avocado – This adds a nice creaminess and healthy fats.
• Green onions – Optional, for garnish.

How to Make Blackened Shrimp Bowls

You’ll find the full instructions for these blackened shrimp bowls in the recipe card at the bottom of the page.

• Prep the shrimp. Combine the seasonings in a small bowl. Add the shrimp to a large bowl, then add the seasonings and toss to coat. 
• Make the relish. Heat the olive oil in a skillet over medium-high heat. Sauté the corn for 4 to 5 minutes, or until it’s slightly charred, then stir in the garlic and roasted red pepper. Cook for 2 to 3 minutes more, then season with salt and remove from heat.

• Cook the shrimp. Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, then remove from heat.  
• Assemble. Divide the rice, shrimp, relish, avocado, and green onions into bowls and serve.

Tips and Variations

The world is your oyster with meal bowl recipes and these blackened shrimp bowls are no exception! Here are some variation ideas, along with pointers to make sure they turn out perfect.

• Don’t overcook the shrimp. Shrimp are done cooking when they curl into a C-shape and they turn pink. If they curl to the point where the tails touch the bodies, they’re overcooked!
• Adjust the spice level. If you prefer a milder dish, reduce the amount of cayenne pepper in the shrimp seasoning or omit it altogether. If you’re cooking for kids, you can set aside some of the seasoning mixture without the cayenne and toss their shrimp in that.
• Add more veggies. Toss in extra vegetables like cherry tomatoes, baby spinach, or sautéed zucchini. This is a great way to use up whatever veggies you have in your fridge!
• Switch up the grains. Experiment with different bases for your bowl. Quinoa, farro, brown rice, cauliflower rice, or even a bowl of mixed greens would be delicious.

How to Store and Reheat Leftovers

• Refrigerator: Any leftovers can be stored in an airtight container in the fridge for up to 3 days. It’s best to store each component separately if you can; this will keep everything fresher. (I don’t recommend freezing this recipe.)
• To reheat: Warm up the individual components (rice, corn relish, shrimp) in the microwave or on the stovetop until heated through. Assemble your bowl with fresh avocado slices before serving. 

More Meal Bowl Recipes

• Greek Chicken Bowls
• High Protein Burger Bowls
• Chicken Burrito Bowl
• Chicken Shawarma Bowls