Some weeknights just demand something fast, flavorful, and secretly healthy and that’s where these Blackened Shrimp Bowls come in. They’re smoky, zesty, and layered with color and crunch, all in one simple bowl that satisfies without weighing you down.
I first made these on a humid June evening, too tired to turn on the oven but craving something with spice and personality. The shrimp sizzle in minutes with a bold homemade blackening blend, and the coconut rice underneath? Creamy, slightly sweet, and totally addictive.
What I love most is how customizable this bowl is. You can swap in Cilantro Lime Rice for an extra tangy twist or drizzle on Sriracha Mayo for that spicy-creamy finish everyone fights over.
And here’s the best part: this meal supports a weight-conscious lifestyle without feeling like “diet food.” Shrimp is low in calories but high in protein, and studies show high-protein meals can increase satiety and boost metabolism perfect for those keeping health goals in check.
That balance of comfort and clean eating? It’s what keeps this recipe trending all over social feeds and weeknight rotations.
It’s spicy, juicy, fresh, and absolutely unforgettable.
Why I Keep Coming Back To This Recipe!
Here’s why this recipe has become a regular part of my weekly routine—and why you’ll probably fall in love with it too:
- A Light Dinner That Still Feels Indulgent: I first made this bowl when I wanted to cut down on heavy meals. It’s become my guilt-free go-to that’s full of flavor and keeps me feeling satisfied.
- Spices That Take You Somewhere: The bold, smoky seasoning instantly reminds me of New Orleans street food—vibrant, zesty, and anything but boring.
- Perfect for Quick Meal Prep: I often double the shrimp and stash the extras. It reheats beautifully and makes lunches or second-day dinners super easy.
- The Dressing Is a Game Changer: That tangy cilantro-lime sauce brings a cool, creamy contrast that balances the heat of the shrimp—don’t skip it!
- Helps Me Stay on Track: With lean protein, balanced toppings, and built-in portion control, it keeps me full longer and actually curbs late-night snacking.
Blackened Shrimp Bowls Recipe
Equipment
- Medium saucepan (for rice)
- Non-stick skillet or frying pan
- Spatula or Tongs
- Blender or food processor (for dressing)
- Knife and Cutting Board
Ingredients
Coconut Rice:
- 1½ cup long grain white rice
- 1 14 oz can coconut milk *full fat
- 1¼ cup water
- 3 Tbsp white granulated sugar
Blackened Shrimp:
- 1 lb shrimp raw and cleaned
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp cayenne pepper *optional
- ½ tsp salt
Tangy Cilantro Dressing:
- ¼ cup sour cream
- 1 Tbsp honey
- 2 Tbsp lime juice about 1 lime
- 2 tsp apple cider vinegar
- ⅓ cup fresh cilantro
- pinch of salt and pepper
Toppings:
- sliced avocado
- chopped red onions
- shredded cabbage
Instructions
- Cook the coconut rice by simmering rice, coconut milk, water, and sugar until fluffy.
- Season the shrimp with garlic powder, paprika, herbs, cayenne, and salt.
- Heat a skillet over medium-high and cook shrimp for 2–3 minutes per side until blackened and cooked through.
- Make the cilantro dressing by blending sour cream, lime juice, honey, vinegar, cilantro, salt, and pepper.
- Prep your toppings: slice avocado, chop onions, and shred cabbage.
- Assemble the bowl with a base of rice, then shrimp, toppings, and a drizzle of dressing.
- Add optional extras like Cilantro Lime Rice or Sriracha Mayo for extra flavor.
- Serve immediately and enjoy while fresh and warm.
Nutrition
Questions Answered That Will Ease Your Job!
Q. Can I use frozen shrimp for this recipe?
Ans: Yes, absolutely! I often keep frozen shrimp on hand just for recipes like this. Just make sure you thaw them completely before cooking. Pat them dry with a paper towel so they don’t release too much water in the pan—this helps you get that beautiful blackened sear.
Q. What’s a good substitute if I don’t want coconut rice?
Ans: No worries! You can easily swap it with Cilantro Lime Rice if you’re looking for something zesty and herb-forward. Plain white or brown rice works too if you want to keep things simple and let the shrimp shine.
Q. Is this dish too spicy?
Ans: Not really! The blackened seasoning does have a little heat from cayenne pepper, but it’s balanced by the creamy cilantro dressing and sweet coconut rice. If you’re spice-sensitive, just skip the cayenne—it’ll still be packed with flavor.
Q. Can I make this ahead of time for meal prep?
Ans: Yes, and that’s one of my favorite things about this recipe! The shrimp, rice, and dressing can be stored separately in the fridge. Just reheat the rice and shrimp gently (a quick microwave or pan reheat works), then assemble fresh with toppings.
Q. I don’t like cilantro—what can I use instead in the dressing?
Ans: Totally understandable. If cilantro’s not your thing, try using fresh parsley, basil, or even a little mint for a fresh twist. Or go bold with a drizzle of Sriracha Mayo—it adds great flavor and a spicy-creamy kick.
Q. Is this recipe gluten-free?
Ans: Yes! Everything in this recipe is naturally gluten-free. Just be sure to check the labels on any pre-packaged seasonings or sauces you use, especially the vinegar and sriracha.
