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- 1 pound large shrimp, peeled and deveined - 2 cups cooked brown rice or quinoa - 2 tablespoons smoked paprika - 1 teaspoon cayenne pepper (adjust for heat preference) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste - 2 tablespoons extra-virgin olive oil - 1 ripe avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup corn (fresh, frozen, or canned, drained if canned) - 1 lime, cut into wedges - Fresh cilantro, chopped, for garnish The main ingredients are shrimp and rice or quinoa. You can use either grain, but quinoa gives a nice nutty flavor. The seasoning is key for blackening your shrimp. Smoked paprika adds depth, while cayenne brings the heat. Don’t forget the garlic and onion powder for savory notes. Dried oregano and thyme add a lovely aroma. For garnishing, I love adding slices of avocado for creaminess. Cherry tomatoes give a burst of sweetness, and corn adds a nice crunch. Fresh cilantro brightens the dish, while lime wedges will give you that zesty kick. You can find the full recipe above. First, let's mix the spice blend. In a medium bowl, combine: - 2 tablespoons smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and black pepper to taste Stir the spices until they blend well. This mix gives the shrimp its bold flavor. Next, coat the shrimp. Add 1 pound of peeled and deveined shrimp to the spice mixture. Toss the shrimp until each one is completely covered. This step is key for that tasty blackened crust. Now, let’s move on to cooking. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer. Cook for about 2-3 minutes on each side. To check for doneness, look for the shrimp to turn opaque. They should also have a nice blackened crust. Once cooked, remove the skillet from heat and set the shrimp aside on a plate. Now it’s time to assemble your bowl. Start with a base of 2 cups of cooked brown rice or quinoa. This gives your bowl a hearty foundation. Next, layer the blackened shrimp on top. Follow with slices of 1 ripe avocado, 1 cup of halved cherry tomatoes, and 1 cup of corn. For presentation, squeeze fresh lime juice over the bowl. This adds a zesty kick. Finally, sprinkle freshly chopped cilantro on top for color and flavor. You can find the Full Recipe for more details. Enjoy your blackened shrimp bowl! To make great blackened shrimp, start with your spice mix. You can adjust the cayenne pepper to fit your heat level. If you want it mild, use less. For a kick, add more. Cook the shrimp for about 2-3 minutes on each side. Look for a nice black crust and a firm texture. The shrimp should turn opaque when ready. Too long in the pan will make them rubbery. You can choose between brown rice or quinoa for your base. Quinoa gives a nutty flavor that works well with shrimp. If you use rice, opt for brown rice for extra fiber. When cooking, add a pinch of salt and a dash of olive oil to the water. This adds flavor to the grains. You can even toss in some chopped herbs for a fresh taste. Pair your blackened shrimp bowls with side dishes like a fresh salad or grilled veggies. They add color and crunch to your meal. For drinks, a crisp white wine or a cool iced tea can balance the heat. If you prefer something non-alcoholic, fresh lemonade or sparkling water with lime works great. Check out the Full Recipe for more details and get cooking! {{image_4}} Meal prepping makes busy days easier. Here are some storage tips: - Cooked Shrimp: Store blackened shrimp in an airtight container. It lasts for up to three days in the fridge. - Grains: Cook brown rice or quinoa ahead of time. They can be stored for up to five days. - Veggies: Slice the avocado and tomatoes fresh. But you can prep corn ahead. Just keep it in the fridge. You can make most components in advance. This saves time and helps with busy weeknights. Feel free to switch things up. Here are some ideas: - Alternative Proteins: If shrimp isn't your favorite, try chicken or tofu. Both blend well with the spices. - Seasonal Vegetable Options: Use bell peppers, zucchini, or spinach. They add color and flavor based on the season. These swaps keep the recipe fresh and exciting. You can always adapt it to what you have on hand. For the full recipe, check the earlier section. You can store leftover blackened shrimp bowls in the fridge for up to three days. To keep shrimp fresh, use an airtight container. This method helps seal in moisture and flavor. Avoid letting the shrimp sit at room temperature for too long, as it can lead to spoilage. To freeze blackened shrimp bowls, place the shrimp in a freezer-safe bag. Remove as much air as possible before sealing. You can also freeze the rice or quinoa separately. For the best taste, freeze the components for up to three months. When you’re ready to enjoy your meal, thaw it in the fridge overnight. You can also use a microwave for quick thawing, but be careful not to cook the shrimp. Once thawed, reheat the shrimp gently on the stove to maintain its texture. To make your own blackened shrimp spice blend, you need a few key spices. Combine: - 2 tablespoons smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and black pepper Mix these spices well. Adjust the cayenne for more or less heat. This blend brings bold flavor to your shrimp. You can store any extra mix in a sealed jar for future use. Yes, frozen shrimp work great! It is best to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a few minutes. Pat them dry before seasoning. This helps the spices stick better. If you use frozen shrimp, check the package. Some may have added ingredients. Always read the label to ensure they are clean. You can swap rice or quinoa with other bases. Here are some ideas: - Cauliflower rice for a low-carb option - Couscous for a quick cook time - Barley for a chewy texture - Farro for a nutty flavor Choose what you enjoy the most. Each option adds its own flair to your bowl. Yes, this recipe is gluten-free! All the main ingredients, like shrimp, rice, and spices, do not contain gluten. Just ensure any packaged items, like spices, are labeled gluten-free. This way, you can enjoy your meal without worries. In this post, we explored how to make a delicious blackened shrimp bowl. We covered the main ingredients, including shrimp and brown rice or quinoa. I shared step-by-step instructions, cooking tips, and seasoning advice. You learned variations for meal prepping and ingredient swaps. Keeping leftovers fresh is key, along with freezing tips. This dish is easy, tasty, and full of flavor. Enjoy your cooking adventure and make it your own!

- Blackened Shrimp Bowls

Create a delicious and vibrant meal with these Blackened Shrimp Bowls! Packed with flavor from spices like smoked paprika and cayenne, these bowls are easy to prepare and perfect for any night of the week. Layer your shrimp over a base of brown rice or quinoa, and top with fresh avocado, cherry tomatoes, and corn. Ready in just 30 minutes, they’re a quick and satisfying dish you’ll love. Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons smoked paprika

1 teaspoon cayenne pepper (adjust for heat preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

2 tablespoons extra-virgin olive oil

2 cups cooked brown rice or quinoa (for a nutty flavor, try using quinoa)

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

1 cup corn (fresh, frozen, or canned, drained if canned)

1 lime, cut into wedges

Fresh cilantro, chopped, for garnish

Instructions
 

Prepare the Shrimp: In a medium mixing bowl, blend together the smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper until well combined. Add the peeled and deveined shrimp to the spice mixture and toss until each shrimp is thoroughly coated with the spices.

    Cook the Shrimp: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned shrimp in a single layer. Cook the shrimp for about 2-3 minutes on each side, or until they turn opaque and showcase a beautiful blackened crust. Once cooked, remove the skillet from heat and set the shrimp aside on a plate.

      Assemble the Bowl: In individual serving bowls, start by adding a generous layer of the cooked brown rice or quinoa as the base. Carefully arrange the blackened shrimp on top, followed by the sliced avocado, halved cherry tomatoes, and corn.

        Garnish and Serve: Squeeze fresh lime juice over the assembled bowls to enhance the flavors with a zesty kick. Finally, sprinkle freshly chopped cilantro on top for a burst of color and freshness before serving.

          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

            - Presentation Tips: For a more vibrant dish, consider serving the bowls on a wooden platter. You can also add lime wedges on the side for an extra touch of color and flavor. Enjoy your meal!