Blackened Shrimp Bowls

Name: Blackened Shrimp Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1.5 pound shrimp (large, peeled, deveined); 2 teaspoon blackening seasoning; 2 cup white rice (uncooked); 3.5 cup water; 0.5 cup fresh cilantro (chopped); 3 tablespoon fresh lime juice; 1 can black beans (15 ounce, rinsed, drained); 1 cup frozen corn (thawed); 0.5 red bell pepper (diced); 2 tablespoon red onion (finely diced); 0.5 teaspoon salt; 0.25 teaspoon black pepper

Spicy blackened shrimp served over fluffy cilantro-lime rice with a refreshing black bean and corn salsa, offering a burst of fresh, zesty flavors.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $3.65/serving

Dietary

Dairy-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1 tablespoon olive oil
1.5 pound shrimp (large, peeled, deveined)
2 teaspoon blackening seasoning
2 cup white rice (uncooked)
3.5 cup water
0.5 cup fresh cilantro (chopped)
3 tablespoon fresh lime juice
1 can black beans (15 ounce, rinsed, drained)
1 cup frozen corn (thawed)
0.5 red bell pepper (diced)
2 tablespoon red onion (finely diced)
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

First, prepare the cilantro-lime rice. Rinse the white rice thoroughly. In a medium saucepan, combine the rinsed white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Fluff with a fork, then stir in 1/4 cup of the chopped fresh cilantro and 2 tablespoons fresh lime juice. Keep warm.
While rice cooks, pat the shrimp dry and toss with blackening seasoning until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until opaque and cooked through.
In a medium bowl, combine the rinsed and drained black beans, thawed frozen corn, diced red bell pepper, finely diced red onion, 1 tablespoon additional fresh lime juice, the remaining 1/4 cup fresh cilantro, salt, and black pepper. Stir well to combine.
To assemble, divide the cilantro-lime rice among bowls, top with blackened shrimp, and a generous spoonful of the black bean and corn salsa.

Notes

Any leftover shrimp and salsa are delicious served cold the next day or gently reheated. The rice is best reheated separately.

Nutrition (per serving)

Calories: 480
Protein: 37.5 g
Carbohydrates: 55.1 g
Fat: 12.3 g
Fiber: 8.5 g
Sodium: 780 mg
Saturated Fat: 2.1 g
Sugar: 3.7 g
Cholesterol: 240 mg