This blackened shrimp bowl is made with shrimp cooked with homemade blackening seasoning, lemon butter sauce, spicy blender guacamole and rice.
Are you too busy to cook dinner?
I have the perfect solution for you-- one that works for me 9 out of 10 times. Order delivery!
Am I right?!
If, however, you're trying to cook more (and eat out less), this recipe will save the day.
This blackened shrimp bowl recipe is easy.
The most time-consuming part is cooking the rice, and the rest comes together in minutes.
Simply muster up the energy to start cooking, and before you know it, you'll be devouring this tasty seafood rice bowl!
(Sort of) Meal Planning for a Shrimp Bowl
What's the key to making these shrimp bowls work on a busy night?
Stock the ingredients ahead of time!
Keep rice in your pantry, shrimp in your freezer, and the veggies on hand, and you'll be good to go!
How to Thaw Frozen Shrimp
Throw the frozen shrimp in a cold water bath, and they'll thaw out quickly.
Depending on how big the shrimp are, it should take somewhere around 10 minutes. No matter what size shrimp you use, make sure to freeze the shells to make shrimp stock.
Learn More: Find out how to find ethically and sustainably sourced shrimp in this Ultimate Guide to Shrimp!
How to Make a Blender Guacamole
The guacamole in this shrimp bowl is incredibly easy and fast.
Simply add the avocado, minced garlic, jalapeño peppers, lime juice, and yogurt into a blender. You don't even have to blend it all the way-- serve it chunky if you like.
What Kind of Rice Should I Use?
I like to serve these rice bowls with this Instant Pot brown rice.
It's also pretty delicious with this Instant Pot jasmine rice.
How to Make Blackened Shrimp
Toss the shrimp in a little homemade blackening seasoning.
You'll need dried oregano, smoked paprika, garlic powder, and cayenne. Squeeze a little lemon juice over the shrimp and toss it all together.
Sear the shrimp until they're pink.
After you take the shrimp out of the pan, add a little butter and lemon juice to the pan.
Melt the butter and stir, stir, stir.
You'll pour this sauce over the shrimp bowls.
How to Make a Shrimp Bowl
Finally, assemble the bowls.
Add the rice, guacamole, some diced tomatoes and the shrimp. Top it off with the butter sauce.
Dig in right away and enjoy!
Blackened Shrimp Bowl
- 8 ounces shrimp (4oz per person) Shells removed + shrimp deveined. Tails on or off, as desired.
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne
- ¼ teaspoon sea salt
- 1 lemon or lime, divided + juiced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 avocado
- ½ cup plain yogurt, Greek yogurt, or sour cream
- 1 jalapeño, diced (optional, for heat)
- 1 lemon or lime, juiced
- 2 green onions, tops only (diced)
- ½ cup white or brown rice
- ½ cup diced cherry tomatoes
- Begin cooking rice according to package directions.Note that some brown rice takes longer to cook than white rice, so plan accordingly.
Make the Guacamole:
- For guacamole, blend together avocado, yogurt, jalapeño, and lemon juice in a food processor or blender. Stir in the green onion.
Cook the Shrimp:
- Toss shrimp in paprika, oregano, garlic, cayenne, salt, and the juice from half the lemon. Set aside.Heat oil in a pan on medium-high heat. Add shrimp to the pan and cook 1-2 minutes per side, until shrimp are opaque. Remove shrimp from pan.
- Lower heat to medium and add the butter to the hot pan. When the butter melts, add the remaining lemon juice and stir the liquid with a wooden spoon. Remove from heat.
- Serve rice, cooked shrimp, and guacamole in a bowl with diced tomatoes. Spoon the sauce from the pan over the shrimp. Serve right away.