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Blackened Shrimp Bowls

A savory blend of smoky blackened shrimp served with fresh zingy mango salsa, vibrant veggies, and your choice of grain, making for a light and healthy meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Louisiana
Calories: 450
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1.5 lbs raw shrimp (fresh or thawed; deveined) Opt for wild-caught for best flavor.
  • 1 tbsp smoked paprika Adds the signature smoky flavor.
  • 1/2 tsp garlic powder For depth of flavor.
  • 1/2 tsp dried oregano A hint of herbal freshness.
  • 1/2 tsp onion powder Adds sweetness.
  • 1/8 tsp chili powder Optional for extra heat; adjust to taste.
  • Salt and pepper To taste.
  • 2 tbsp butter, divided For cooking the shrimp.
For the bowls
  • 1.5 cups mango, chopped Fresh, ripe mango adds a sweet contrast.
  • 1 cup red cabbage, shredded For crunch and color.
  • 1/4 cup red onion, diced For a slight tang.
  • 1/4 cup cilantro, diced For a fresh herbal note.
  • 1 lime juiced To brighten up the dish.
  • 2 cups cooked white rice Can substitute with brown rice, quinoa, or cauliflower rice.
  • 1 cup corn Fresh, frozen, or canned.
  • 1 cup canned black beans, rinsed and drained For added protein and fiber.

Method
 

Preparation
  1. Combine the smoked paprika, garlic powder, dried oregano, onion powder, chili powder, salt, and pepper in a small bowl to create the blackening seasoning.
  2. Pat the shrimp dry with a paper towel. Toss the shrimp in a bowl with 1 tablespoon of melted butter and the spice mix until evenly coated.
  3. In another bowl, mix together the chopped mango, shredded red cabbage, diced red onion, cilantro, and lime juice. Season with salt and pepper to taste.
Cooking
  1. Heat a large skillet over medium-high heat. Add the remaining tablespoon of butter. Once melted and bubbly, add the shrimp, avoiding overcrowding the pan.
  2. Cook the shrimp for 1-2 minutes on each side until they turn pink and develop a slight char.
Assembly
  1. Layer the cooked rice at the bottom of each serving bowl.
  2. Top with mango salsa, add the cooked shrimp, and sprinkle with corn, black beans, and avocado. Drizzle with your favorite sauce or a squeeze of lime.

Notes

Best served fresh but can last in the fridge for up to 2 days. Store shrimp and salsa separately from rice for optimal freshness.