Blackened Shrimp Bowls Recipe
A bold, flavor-packed shrimp bowl layered with coconut rice, smoky blackened shrimp, creamy cilantro dressing, and fresh toppings. Perfect for clean eating, quick dinners, or flavorful meal prep!
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Calories: 647kcal
Servings: 4
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
Calories: 647kcal | Carbohydrates: 66g | Protein: 33g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 440mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 540IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg