Simplicity Is A Shrimp Bowl

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Some nights you just need simplicity. It’s been a pretty busy month and sometimes spending hours in the kitchen is just not feasible. I’m always on the hunt for simple meals that don’t keep me in the kitchen for long. This week’s recipe was not only simple but pretty healthy overall. These Blackened Shrimp Bowls took no time to make and left me feeling full and satisfied that I had a relatively health-conscious meal that was delicious. With minimal preparation, this is definitely a dish you’ll want to keep in your arsenal for a busy work night.

My very first blog post was blackened catfish. I’m a huge fan of anything blackened and this shrimp is no exception. I did consider using the seasoning I use on my catfish but decided to give this one a try. I wasn’t disappointed. I doubled every ingredient for the shrimp just to intensify the flavor. I wanted my protein to pack a punch! It was a good choice, it turned out delicious. This dish was super clean with the corn and peppers and the creaminess of the avocado was a good touch.

Speaking of avocado, I recently purchased a nifty tool I was eager to try. The ability cut, pit, and slice my favorite little fruit has never been easier . I stumbled upon this slicer on Amazon and it’s truly a game changer. Admittedly, I may have chosen this recipe because it gave me an opportunity to use the tool for the first time. If you’re like me, you’ve struggled once or twice to remove a pit from an avocado. This gadget makes that struggle a thing of the past. I highly recommend this slicer. It makes working with avocados a breeze. Shrimp, new gadgets, and simplicity – this week’s easy adventure was a delicious dream!

Blackened Shimp Bowls

What You Need:

2 cups cooked brown rice
1 lb. shrimp, tails removed, peeled and deveined
3 tsp. cumin
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
Kosher salt
Freshly ground black pepper
2 Tbsp. olive oil, divided
1 cup corn
1 red pepper, diced
2 Tbsp. freshly chopped cilantro, plus more for garnish
Juice of 1 lime, divided
1 avocado, thinly sliced

Instructions:
Click here to Cook With Me!

Make 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.
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.
Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime.
Serve and enjoy!

Cook With Me:

Make 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.
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.
Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime.
Serve and enjoy!