Blackened Shrimp Bowls Recipe
A vibrant, protein-packed Blackened Shrimp Bowl featuring coconut rice, tangy cilantro dressing, and fresh toppings. Perfect for clean eating, meal prep, or a flavorful, weight-friendly weeknight dinner.
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.
