Hey everyone, Jason Griffith here from Chef Maniac! If you’re craving something with a serious flavor punch, something that transports you straight to the lively kitchens of the Gulf Coast, then you’re in for a treat. Today, we’re diving into Blackened Shrimp & Rice Bowls. These bowls are a symphony of spicy, smoky blackened shrimp, fluffy rice, and fresh, vibrant toppings. They’re quick enough for a weeknight but feel special enough for a weekend feast!

Why I Love This Recipe

I absolutely love Blackened Shrimp & Rice Bowls because they’re the perfect blend of speed, flavor, and health. Blackening gives the shrimp an incredible crust and depth of flavor without being overly complicated, and the bowl format means endless customization. It’s a fantastic way to enjoy a meal that’s both light and incredibly satisfying. Plus, the minimal cooking time for the shrimp means you can have a gourmet-tasting meal on the table in under 30 minutes, making it a dream for busy evenings.

List of Ingredients

Here’s what you’ll need to build your delicious Blackened Shrimp & Rice Bowls:

• 1 pound large shrimp, peeled and deveined (tail on or off)
• 2 tablespoons olive oil, divided
• 2 teaspoons blackened seasoning (store-bought or homemade)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• 3 cups cooked white rice (warm)
• 1 cup corn (fresh, frozen, or canned, drained)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Optional toppings: avocado slices, sour cream or Greek yogurt, hot sauce

Swaps and Notes

• Shrimp: Large shrimp work best for blackening as they stand up well to the high heat. If using smaller shrimp, reduce cooking time. You can also use chicken breast cut into cubes for a “blackened chicken” bowl.
• Blackened Seasoning: Store-bought blackened seasoning is convenient. If making your own, a common blend includes paprika, onion powder, garlic powder, cayenne, thyme, and oregano. Adjust the heat to your liking.
• Rice: While white rice is traditional, brown rice, quinoa, or even cauliflower rice can be used for a healthier or lower-carb option.
• Vegetables: Feel free to add other quick-cooking veggies to your bowls like diced cucumber, shredded lettuce, or even sautéed onions and bell peppers.
• Beans: Pinto beans can be substituted for black beans.
• Spice Level: The cayenne pepper is optional and can be adjusted to your preference. Remember, blackened seasoning usually has some heat already.

List of Steps for the Recipe

1. Prepare Shrimp: Pat the shrimp thoroughly dry with paper towels. This is crucial for a good “blackened” crust. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, blackened seasoning, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
2. Cook Shrimp: Heat a large cast-iron skillet (or heavy-bottomed pan) over medium-high to high heat until it’s very hot and just begins to smoke lightly. Add the remaining 1 tablespoon of olive oil. Carefully add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, until the shrimp turn opaque, pink, and develop a dark, crusty “blackened” sear. Remove from the skillet immediately to prevent overcooking. Cook in batches if necessary.
3. Prepare Bowl Ingredients: While the shrimp are cooking, if your rice isn’t already warm, heat it. Combine the corn, black beans, and diced red bell pepper in a separate bowl.
4. Assemble Bowls: Divide the warm cooked rice evenly among 2-4 serving bowls.
5. Add Toppings: Arrange the blackened shrimp, corn and bean mixture, and fresh cilantro over the rice in each bowl.
6. Garnish & Serve: Garnish with fresh lime wedges. Offer optional toppings like avocado slices, a dollop of sour cream or Greek yogurt, and a dash of hot sauce for an extra kick. Serve immediately.

Tips for Success

• Hot Skillet is Key: For true blackening, your skillet needs to be screaming hot. This creates that desirable dark crust quickly.
• Don’t Overcrowd: Cook the shrimp in batches if needed. Crowding the pan will lower the temperature and steam the shrimp instead of blackening them.
• Ventilation: Blackening can create a bit of smoke, so ensure good ventilation in your kitchen by opening a window or using your exhaust fan.
• Pat Shrimp Dry: This cannot be stressed enough! Excess moisture will prevent browning and a good crust.
• Speed: Shrimp cook very fast. Have all your other ingredients ready to go before you start cooking the shrimp.

Serving Suggestions and Pairings

These Blackened Shrimp & Rice Bowls are a complete and satisfying meal on their own, but they also pair well with:

• A Simple Green Salad: A light vinaigrette complements the richness of the shrimp.
• Cornbread: A slice of warm cornbread can be a comforting addition.
• Beverage Pairings: A crisp lager, a chilled white wine like Sauvignon Blanc, or a refreshing iced tea. For a non-alcoholic option, a classic glass of lemonade is perfect.

Storage and Leftover Tips

Blackened shrimp is best enjoyed fresh, as reheating can sometimes make it a bit tougher. However, leftover components can be stored separately. Store the cooled blackened shrimp and cooked rice and vegetable mixture in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat or in the microwave for a very short time. The rice and veggies can be reheated normally.

More Recipes You Will Love

If you’re a fan of bold flavors, easy weeknight dinners, and hearty bowls, you’ll definitely want to check out some of my other popular recipes:

• For another fantastic one-pan dinner that’s always a hit, my Mexican Chicken and Rice Casserole is a lifesaver on busy nights.
• If you’re craving some serious comfort food with a kick, my Cajun Chicken Sausage Gumbo is a must-try.
• For a quick and satisfying dinner packed with Southern goodness, my Tomato Skillet with Okra and Sausage is a go-to for speed and flavor.
• And for an easy way to feed a crowd, these Sheet Pan Quesadillas are always a winner.
• Sometimes, all you need is a classic done right, so don’t forget my foolproof Classic Spaghetti Recipe with Homemade Sauce.

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Final Thoughts

These Blackened Shrimp & Rice Bowls are a testament to how big flavor can come from simple steps. They’re satisfying, nutritious, and incredibly customizable, making them a perfect addition to your weekly meal rotation. Give them a try – you might just find yourself dreaming of the Smoky Mountains and the vibrant tastes of the South!

What are your favorite toppings for a rice bowl? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious recipes that make everyday cooking exciting.