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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
402
An ideal summer meal, these blackened shrimp bowls have it all. With seasoned, blackened shrimp, fresh veggies, fire-roasted corn, and a brown rice base, these grain bowls are the perfect quick lunch that will satisfy you (and make all your coworkers jealous). They’re also perfect for meal prep! You can make all of the ingredients ahead of time, then assemble your bowls as you please throughout the week. Filled with whole grains, protein, and fresh veg, these are the perfect bowls if you're looking for an easy, healthy lunch or satisfying weeknight dinner to enjoy this summer and beyond.
Topping & protein variations:
While I love this recipe exactly as is, like any bowl, you can switch the ingredients up with whatever you have on hand. Amp up the seasonings on your shrimp with whatever you have in your spice cabinet. Switch up the fire-roasted corn salad here for another variety, like our copycat Chipotle Corn Salsa or our grilled corn salsa. Prefer guac over sliced avocados? No prob—our easy, best-ever guacamole recipe would pair perfectly with this bowl. Craving a fruity twist? Add some sliced mango, or even some mango salsa if you're looking for a sweet addition.
Rice variations:
Just like the mix-ins, the base is completely versatile. Use brown rice like we did here, or use a base of Spanish rice, farro, quinoa, or mixed greens. This is your bowl—make it as you please.
Made this? Let us know how it went in the comments below!
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Ingredients
- 2 cups
cooked brown rice
- 1 lb.
shrimp, tails removed, peeled and deveined
- 1 1/2 tsp.
cumin
- 1 tsp.
paprika
- 1 tsp.
garlic powder
- 1/2 tsp.
onion powder
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
olive oil, divided
- 1 cup
fire roasted corn
- 1
red pepper, diced
- 2 Tbsp.
freshly chopped cilantro, plus more for garnish
Juice of 1 lime, divided
- 1
avocado, thinly sliced
Directions
- Step 1Make shrimp: in a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred.
- Step 2 Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper.
- Step 3Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.
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