Blackened Shrimp Bowls with Cilantro Lime Rice

Name: Blackened Shrimp Bowls with Cilantro Lime Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound shrimp (large, raw, peeled, and deveined); 2 tablespoon olive oil; 2 tablespoon blackened seasoning blend; 2 package pre-cooked white rice (8.8 ounces each); 0.25 cup lime juice (fresh, divided); 0.5 cup fresh cilantro (chopped, divided); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (ground, divided); 2 avocados (ripe, diced); 0.25 cup red onion (finely diced); 1 cup cherry tomatoes (halved)

Flavorful blackened shrimp served over fluffy cilantro-lime rice with a fresh, creamy avocado salsa for a vibrant and satisfying quick meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $5.83/serving

Dietary

Pescatarian
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
High-Fiber

Ingredients

1 pound shrimp (large, raw, peeled, and deveined)
2 tablespoon olive oil
2 tablespoon blackened seasoning blend
2 package pre-cooked white rice (8.8 ounces each)
0.25 cup lime juice (fresh, divided)
0.5 cup fresh cilantro (chopped, divided)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (ground, divided)
2 avocados (ripe, diced)
0.25 cup red onion (finely diced)
1 cup cherry tomatoes (halved)

Instructions

Pat the raw shrimp dry with paper towels. In a medium bowl, toss the shrimp with blackened seasoning blend and 1 tablespoon of olive oil until evenly coated. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the remaining 1 tablespoon of 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 pink and opaque.
While the shrimp cooks, prepare the pre-cooked white rice according to package directions (typically 90 seconds in the microwave). Fluff the rice with a fork and stir in 2 tablespoons of fresh lime juice, 1/4 cup of fresh cilantro, and 1/4 teaspoon of salt. Set aside.
For the avocado salsa, combine the diced avocado, finely diced red onion, and halved cherry tomatoes in a small bowl. Stir in the remaining 2 tablespoons of fresh lime juice, 1/4 cup of fresh cilantro, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Gently mix to combine.
Divide the cilantro-lime rice among four bowls. Top each serving with the blackened shrimp and a generous spoonful of avocado salsa. Serve immediately.

Notes

Leftovers can be stored separately and reheated, though the avocado salsa is best enjoyed fresh. The shrimp can be gently reheated in a skillet or microwave.

Nutrition (per serving)

Calories: 520
Protein: 33.5 g
Carbohydrates: 48 g
Fat: 24.5 g
Fiber: 9.5 g
Sodium: 890 mg
Saturated Fat: 3 g
Sugar: 3 g
Cholesterol: 280 mg