There’s something magical about a bowl that hits all the right notes—spice, creaminess, crunch, and that fresh, vibrant finish. This Blackened Shrimp Bowl has quickly become a go-to in my weekly meal rotation, and not just because it’s incredibly satisfying.
It’s a flavorful, low-effort way to stay on track with clean eating goals—especially for those aiming for weight loss without sacrificing flavor. With the bold spices of blackened shrimp, creamy coconut rice, and a tangy cilantro dressing that ties it all together, every bite feels like a celebration.
Bonus? It’s a naturally gluten-free dish, packed with protein and healthy fats that keep you full for hours. The textures are irresistible. Tender shrimp with smoky spices. Creamy, fragrant coconut rice. A cool, zesty dressing with a kiss of lime.
Pair it with a refreshing Cucumber Tomato Salad or blend up a quick Green Smoothie for a balanced and nourishing combo.
Shrimp bowls have surged in popularity as more people embrace nutrient-dense meals that support metabolism. Did you know a serving of shrimp provides over 20g of protein with minimal fat?
If you make this bowl, I’d love to hear how you make it your own—drop your twists and swaps in the comments below!
Why I Love This Recipe?
- Post-Workout Perfection: The first time I made this was after a long beach run, and it was exactly what I needed—light, refreshing, and packed with flavor that didn’t weigh me down.
- Meal Prep Friendly: This bowl fits so well into my weekly meal prep routine. The flavors actually get better the next day, making it a delicious grab-and-go option.
- A Healthier Dressing Hack: I’ve started swapping out the sour cream for Greek yogurt in the dressing. It keeps that creamy texture but adds a little extra protein—win-win.
- Coconut Rice = Game Changer: That fragrant, slightly sweet coconut rice is so versatile. I even make extra to serve with grilled tofu or roasted veggies during the week.
- Weight Loss Without Boredom: This bowl has become a staple in my weight management journey. It’s clean, filling, and most importantly not boring. Every bite feels like a treat.
Blackened Shrimp Bowls Recipe
Equipment
- Medium saucepan (for coconut rice)
- Large skillet or non-stick pan (for shrimp)
- Blender or food processor (for cilantro dressing)
- Cutting board and Knife
- Mixing bowls
- Measuring cups and spoons
- Serving bowls
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
- In a saucepan, combine rice, coconut milk, water, and sugar. Bring to a boil, then simmer for 15 minutes until rice is fluffy.
- Mix blackened seasoning spices in a bowl. Coat cleaned shrimp evenly.
- Heat a skillet over medium-high heat with a little oil. Cook shrimp for 2–3 minutes per side until blackened and cooked through.
- Blend all dressing ingredients until smooth and creamy.
- Prepare toppings: slice avocado, chop onions, and shred cabbage.
- Fluff the cooked coconut rice and portion into bowls.
- Top with shrimp, avocado, onions, cabbage, and drizzle with cilantro dressing.
- Serve warm with an optional side like Cucumber Tomato Salad or Green Smoothie.
Nutrition Info:
| Nutrition | Value |
| Calories | 647kcal |
| Carbohydrates | 66g |
| Protein | 33g |
| Fat | 8g |
| Sugar | 8g |
| Sodium | 440mg |
Tips From My Kitchen!
1. Toast your spices before coating the shrimp:
Warming your spice mix in a dry pan for 30 seconds boosts flavor and brings out those deep, smoky notes without overpowering the shrimp.
2. Let the shrimp sit with seasoning for 10 minutes:
This gives the spices a moment to soak in. It’s a small wait, but you’ll taste the difference in every bite.
3. Use day-old rice for extra fluffiness:
If you have leftover rice in the fridge, use it! It holds its shape better, especially when paired with creamy toppings.
4. Char your cabbage for extra texture:
A quick sear in the same pan after the shrimp adds a delicious crunch and mild smokiness that ties in beautifully.
5. Add lime zest to the dressing:
A little zest brightens everything up and makes the tangy cilantro dressing pop even more—trust me, it’s worth the extra minute.
6. Chill the dressing before serving:
Even 10–15 minutes in the fridge will help the flavors blend and thicken slightly. It also adds a refreshing contrast to the warm bowl.
7. Don’t overcrowd the shrimp in the pan:
Cook in batches if needed. Crowding causes them to steam instead of sear—and we want that perfect blackened edge.
Quick Questions?
Q. Can I use frozen shrimp?
Ans: Yes! Just make sure they’re fully thawed and patted dry before seasoning to help the spices stick and avoid excess moisture in the pan.
Q. Is the coconut rice overly sweet?
Ans: Not at all. The sugar balances the richness of the coconut milk, but you can reduce it or skip it if you prefer a more savory flavor.
Q. Can I make this ahead of time?
Ans: Absolutely. It’s great for meal prep—store components separately in the fridge for up to 3 days and assemble just before eating.
Q. What can I use instead of sour cream in the dressing?
Ans: Greek yogurt is my go-to swap. It’s creamy, tangy, and adds a boost of protein without changing the flavor much.
Q. Is this recipe spicy?
Ans: It has a gentle heat thanks to the paprika and cayenne, but you can reduce or skip the cayenne to keep it mild.
Q. Can I add more veggies?
Ans: Definitely! Roasted bell peppers, corn, or even pickled jalapeños work beautifully and add color and texture.
