Blackened Shrimp Bowls
Blackened Shrimp Bowls are a wonderful meal, spicy blackened shrimp served over creamy coconut rice. Served with a tangy cilantro dressing.
Servings: 4
Equipment
- medium sauce pot
- Cast Iron Skillet
- small blender or food processor
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
- Start the coconut rice. This will take about 20 minutes. Add the rinsed rice, coconut milk, sugar and water to a large sauce pan. Simmer on low. Keep an eye on it to ensure it doesn't boil over. You may want to vent the lid.
- Make the tangy cilantro dressing. Add everything (2 Tbsp lime juice, 1 Tbsp honey, ¼ cup sour cream, 2 Tbsp apple cider vinegar, ⅓ cup fresh cilantro) to a small blender and blitz on high. Taste and adjust if needed.
- Start the shrimp. Mix the seasonings together, add to the shrimp and mix well.
- Heat a skillet on medium/high heat. Add oil to the pan. I suggest a cast iron pan for the ultimate blackened texture but any skillet will do. Cook the shrimp flat, without overlapping on medium/high heat for about 2 minutes. Flip the shrimp and let it cook for another 2-3 minutes without touching it.
- Once the shrimp is cooked through, set aside and assemble the bowls. Add the toppings and garnish, drizzle the Blackened Shrimp Bowls generously with the tangy cilantro dressing. Enjoy!
Notes
- Be sure to blot the shrimp dry, this helps the seasoning stick and helps with the blackening.
- Do not over cook the shrimp! Just cook it on high and try not to mess with it too much to help get the char on it.
- If you want to tone down the spice, skip the jalapeños and cayenne pepper.
- Taste the dressing before serving. You can add more honey to sweeten it up or add more sour cream to thicken it up.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 cup | Calories: 647kcal | Carbohydrates: 66g | Protein: 33g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 440mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 540IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg