This Blackened Shrimp Bowl hits that sweet spot between big flavor and easy prep. It’s spicy, smoky, and loaded with color and crunch. Think juicy shrimp, warm rice, crisp veggies, and a creamy sauce to bring it all together.
You’ll get a fast, satisfying meal that tastes like something from your favorite coastal café. Best of all, it comes together in about 30 minutes, so it’s perfect for busy nights.
What Makes This Recipe So Good
- Bold flavor without complicated steps: A simple blackening spice blend transforms shrimp in minutes, no marinating required.
- Balanced and filling: You get protein, carbs, and veggies in one bowl, so it’s both satisfying and energizing.
- Weeknight-friendly: Quick-cooking shrimp and microwavable or leftover rice make this a fast meal.
- Super customizable: Change the base, toppings, or sauce to suit your taste or pantry.
- Great for meal prep: Prep the components ahead, then assemble when you’re ready to eat.
What You’ll Need
- Shrimp: 1 pound large shrimp, peeled and deveined, tails optional.
- Oil: 2 tablespoons avocado or olive oil for cooking.
- Blackening seasoning: 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon cayenne (adjust to heat), 1/2 teaspoon ground black pepper, 3/4 teaspoon kosher salt.
- Rice or grain base: 3 cups cooked rice (white, brown, or jasmine) or quinoa/cauliflower rice.
- Fresh veggies: 1 cup corn kernels (fresh, canned, or thawed), 1 cup cherry tomatoes (halved), 1 cup diced cucumber or bell pepper, 1 small red onion (thinly sliced).
- Greens and herbs: 2 cups shredded lettuce or chopped baby spinach, 1/2 cup chopped cilantro.
- Avocado: 1 ripe avocado, sliced or diced.
- Lime: 1–2 limes, cut into wedges.
- Optional add-ins: Black beans, pickled jalapeños, radishes, mango, or pineapple salsa.
- Creamy sauce (choose one): Lime crema (1/3 cup sour cream or Greek yogurt + zest and juice of 1/2 lime + pinch of salt) or chipotle mayo (1/3 cup mayo + 1 teaspoon adobo sauce + squeeze of lime).
How to Make It
- Cook your base: Warm leftover rice or cook a fresh batch. Fluff and set aside.
If using quinoa or cauliflower rice, prepare as directed and keep warm.
- Mix the blackening spice: In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt.
- Season the shrimp: Pat the shrimp dry with paper towels. Toss with 1 tablespoon oil and the spice blend until evenly coated.
- Prep the veggies and sauce: Halve tomatoes, dice cucumber or bell pepper, slice onion, chop cilantro, and cut the avocado. Stir together your lime crema or chipotle mayo.
- Sear the shrimp: Heat a large skillet over medium-high.
Add the remaining tablespoon of oil. When shimmering, add shrimp in a single layer. Cook 2–3 minutes per side until opaque with charred edges.
Avoid overcrowding; cook in batches if needed.
- Warm the corn: If using fresh or canned corn, toss it in the hot pan for 1–2 minutes to get a little color. This step is optional but adds flavor.
- Assemble the bowls: Add a scoop of rice to each bowl. Top with lettuce or spinach, corn, tomatoes, cucumber or bell pepper, red onion, avocado, and shrimp.
Sprinkle with cilantro.
- Finish and serve: Drizzle with your sauce, squeeze fresh lime on top, and add any extras like black beans or jalapeños. Serve right away.
How to Store
- Separate components: Store shrimp, rice, veggies, and sauce in separate containers to preserve texture. Keep avocado uncut or add just before serving.
- Refrigeration: Shrimp and rice keep for up to 3 days in the fridge.
Fresh veggies are best within 2–3 days.
- Reheating: Warm shrimp and rice gently on the stove over low heat or in the microwave in short bursts. Don’t overheat the shrimp or it can get rubbery.
- Meal prep tip: Pack bowls without sauce and avocado. Add them right before eating.
Benefits of This Recipe
- Protein-rich: Shrimp is lean and cooks fast, making it a great choice for balanced meals.
- High in flavor, not in fuss: The spice blend creates deep, smoky heat without long marinades or special equipment.
- Flexible with ingredients: Use what you have—swap grains, veggies, or sauces and it still works.
- Great for different diets: Easily make it gluten-free, dairy-free, or lower-carb with simple swaps.
What Not to Do
- Don’t skip drying the shrimp: Excess moisture prevents a good sear and dulls the seasoning.
- Don’t overcrowd the pan: Shrimp will steam instead of blacken.
Cook in batches if needed.
- Don’t overcook: Shrimp only need a few minutes. As soon as they curl and turn opaque, they’re done.
- Don’t add sauce too early: Dress the bowl right before serving to keep everything fresh and crisp.
- Don’t forget acid: A squeeze of lime brightens the spices and balances the richness.
Variations You Can Try
- Cajun-style: Add a pinch of brown sugar to the spice blend and swap lime crema for remoulade.
- Tex-Mex bowl: Use cilantro-lime rice, black beans, grilled corn, and chipotle mayo.
- Mediterranean twist: Serve over lemony quinoa with cucumber, tomatoes, olives, and a yogurt-tahini sauce.
- Low-carb option: Use cauliflower rice and extra greens, then finish with avocado and salsa verde.
- Tropical vibe: Add mango or pineapple salsa, shredded cabbage, and a coconut-lime drizzle.
- Extra-veg version: Roast zucchini, sweet potatoes, or broccoli and add them to the bowl for more volume.
FAQ
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or quickly under cold running water.
Pat dry very well before seasoning to make sure they blacken properly.
What’s the difference between blackened and burnt?
Blackened means heavily seasoned and seared until the spices char slightly, creating a smoky crust. Burnt tastes bitter and dry. Use medium-high heat and pull the shrimp as soon as they’re opaque and lightly charred.
How spicy is this?
Moderate heat.
The cayenne brings warmth without overwhelming the dish. If you’re sensitive, cut the cayenne in half or leave it out and add hot sauce at the table.
Can I make this dairy-free?
Absolutely. Use mayo or a dairy-free yogurt for the sauce, or drizzle with olive oil and lime instead.
Everything else is naturally dairy-free.
What if I don’t have smoked paprika?
Use regular paprika and add a pinch of chili powder or ground cumin for depth. The flavor will be slightly different but still delicious.
Can I grill the shrimp instead?
Yes. Skewer the seasoned shrimp and grill over medium-high heat for 2–3 minutes per side.
You’ll get a nice smoky char.
What’s the best rice for this bowl?
Jasmine or long-grain white rice gives a fluffy base and lets the spices shine. Brown rice works well if you want more fiber and a nutty bite.
How do I keep avocado from browning?
Slice it right before serving or toss with a little lime juice and a pinch of salt. Store leftovers with plastic wrap pressed directly against the surface.
Final Thoughts
A Blackened Shrimp Bowl is the kind of meal that feels special without extra effort.
It’s fast, colorful, and brimming with flavor, and you can tailor it to whatever you’re craving. Keep the spice blend in your pantry, grab some shrimp, and dinner practically makes itself. With crisp veggies, creamy sauce, and a hit of lime, this bowl earns a spot in your regular rotation.