Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
If you're looking for summer in a bowl, turn to these blackened shrimp bowls. Not only delicious, these bowls are also a filling powerhouse. It's also the perfect meal-prep meal: make all the ingredients ahead of time, then prepare 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 all summer long.
While we love this recipe exactly as is, like any bowl, you can switch these up with what you have on hand! Switch up the 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 some extra spice.
Made this? Let us know how it went in the comments below!
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 402
Ingredients
- 2 c.
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 c.
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
- Nutrition Information
- Per Serving (Serves 4)
- Calories402 Fat16 gSaturated fat2 gTrans fat0 gCholesterol183 mgSodium825 mgCarbohydrates32 gFiber8 gSugar4 gProtein28 gVitamin D0 mcgCalcium113 mgIron3 mgPotassium854 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
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.