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Blackened Shrimp Bowls

blackened shrimp bowl with rice, cajun shrimp, corn, tomatoes, cilantro, and tortillas.
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If you're looking for a dinner recipe with bold flavors, these blackened shrimp bowls are the answer. The shrimp is tossed in a flavorful dry rub, pan-seared in a very hot skillet, and done in less than 20 minutes. Serve over rice with your favorite toppings.

Ingredients

Units
  • 1 1/2 pounds medium or large uncooked shrimp, peeled & deveined
  • 1 Tablespoon paprika
  • 1 Tablespoon chili powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups white rice, cooked
  • 1 (15 ounce) can black beans, drained & rinsed
  • optional toppings: tomatoes, red onion, and salsa

Instructions

  1. Stir together the paprika, chili powder, garlic powder, onion powder, dried thyme, dried oregano, dried rosemary, salt, and pepper in medium bowl. 
  2. Pat the shrimp dry with paper towels, then add to the bowl, tossing to coat. Cover tightly and allow the shrimp to marinate in the refrigerator for 10 minutes or up to 12 hours. Time-saving tip: while the shrimp marinates, I usually prep the beans, rice, and toppings.
  3. Heat a large skillet over medium-high heat for 1-2 minutes until very hot. I usually use a 12-inch cast iron skillet, but any type works. Add the shrimp to the skillet, and cook the shrimp for 4 minutes, flipping halfway through until pink. Remove from the heat.
  4. Assemble your bowl by starting with the rice and beans as the base, then the toppings, finally the blackened shrimp. Serve immediately. Leftovers stay fresh in the refrigerator for up to 4 days.

Notes

  1. Make Ahead Instructions: The shrimp can be marinated up to 12 hours in advance and stored in the refrigerator.
  2. Shrimp: You need 1 1/2 pounds of medium or large shrimp, about 26-36 per pound. You can use fresh or frozen raw shrimp that is peeled and deveined. Thaw frozen shrimp overnight or in cold water before using. You can leave the tails on or remove if desired. I often grab medium or large shrimp (26-36 per pound) is what you're looking for.
  3. Chicken: If you're not a fan of shrimp or looking to change it up, use chicken cut into 1-inch pieces. The cook time will increase to 7-8 minutes. The chicken is done when an instant read thermometer reads 165ºF.

Find it online: https://runlifteatrepeat.com/blackened-shrimp-bowls/