Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackened Shrimp Bowls

Blackened Shrimp Bowls are a flavor-packed dish that brings the vibrant essence of coastal cuisine right to your dining table. Featuring tender shrimp marinated in a zesty blackening spice mix and served over a base of quinoa or brown rice, these bowls are topped with fresh vegetables for a colorful and nutritious meal. Perfect for weeknight dinners or impressing guests, this recipe is as easy to customize as it is delicious!

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp blackening spice mix (paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano)
  • 2 tbsp olive oil
  • 1 cup cooked quinoa or brown rice
  • 1 cup bell peppers, diced
  • 1 cup corn (fresh or frozen)
  • 1 avocado, sliced
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Marinate the shrimp by mixing blackening spice with olive oil. Coat the shrimp evenly and let sit for 15-20 minutes.
  2. Cook quinoa or rice according to package instructions.
  3. Sauté bell peppers and corn in olive oil over medium heat for about 5-7 minutes until tender.
  4. Increase heat to high; add marinated shrimp to the skillet and cook for 2-3 minutes on each side until blackened and opaque.
  5. Assemble bowls by layering cooked quinoa/rice, topped with sautéed veggies and shrimp. Garnish with avocado slices and cilantro.
  6. Serve immediately and enjoy! Drizzle with lime juice if desired.
  • Author: Adriana
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Coastal

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 430
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 220mg

Keywords: Substitute chicken or turkey following the same cooking instructions. Add other vegetables like zucchini or cherry tomatoes based on preference. Store leftovers in an airtight container for up to three days.