Go Back

Blackened Shrimp Bowls

Blackened shrimp rice bowls with charred, smoky shrimp and a bold Cajun spice blend. Served over fluffy white rice with fresh avocado, corn, red onion, lime, and cilantro for a spicy, healthy main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackening spice and shrimp
  • 1.5 lb large shrimp
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 2 tbsp butter
Bowl toppings and serving
  • 2 cup cooked white rice
  • 1 avocado
  • 1 cup corn
  • 0.5 red onion
  • 1 lime wedges
  • 1 cilantro

Equipment

  • 1 cast iron skillet

Method
 

Season the shrimp
  1. Mix paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and black pepper in a shallow bowl until evenly combined.
  2. Pat large shrimp dry, then coat evenly with the blackening spice mixture so all sides are covered.
Blacken and cook
  1. Melt butter in a large cast-iron skillet over medium-high heat until smoking, about 1-2 minutes.
  2. Add the coated shrimp and cook for 2-3 minutes per side, until charred with visible blackened spots and cooked through.
Build the bowls
  1. Divide cooked white rice among four bowls as the base.
  2. Top each bowl with blackened shrimp, avocado slices, corn, and thinly sliced red onion.
  3. Garnish with fresh cilantro, then serve with lime wedges for squeezing over the top.

Notes

For the best char marks, cook the shrimp in a single layer and avoid overcrowding the skillet; if needed, cook in two batches. Store leftovers in the fridge up to 3 days; reheat shrimp gently so they stay tender. Freezing is not recommended for best texture. For a lower-carb swap, replace cooked white rice with cauliflower rice while keeping the same blackening spice and toppings.