Blackened Shrimp Bowls with Cilantro Lime Dressing
Serves 4
15 mins prep
20 mins cook
35 mins total
These blackened shrimp bowls with a zesty cilantro dressing are satisfying, made in one skillet, and an easy and nutritious homemade meal!
Cilantro Lime Dressing (see note)
Blackened Shrimp Seasoning
Blackened Shrimp Bowls
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Add all the cilantro lime dressing ingredients to a food processor and blend until smooth and the cilantro is mainly completely pureed. Transfer to a jar and refrigerate while you prepare the blackened shrimp bowls.
1 cups cilantro1 cloves garlic⅕ cup olive oil⅖ cup greek yogurt1 ¾ tablespoons lime juice¼ teaspoon kosher saltIn a small bowl, whisk together all blackened shrimp seasoning ingredients until well combined. Set aside.
1 teaspoons paprika1 teaspoons chili powder½ teaspoon cumin½ teaspoon garlic powder½ teaspoon kosher salt¼ teaspoon black pepper¼ teaspoon onion powder¼ teaspoon thyme¼ teaspoon oregano⅕ teaspoon cayenne pepperPrepare the Success Boil-in-Bag Jasmine Rice according to package directions.
2 bags Success Boil-in-Bag Jasmine RiceMeanwhile, heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add sliced onions and bell peppers. Sauté until softened, season with salt and pepper, then remove to a plate to keep warm.
1 tablespoons olive oil½ red onion1 medium bell pepperskosher saltblack pepperAdd corn to the same skillet, increase the heat to high, and stir until the corn begins to char. Remove to a plate to keep warm.
¾ cups cornAdd remaining tablespoon of olive oil to the skillet over medium high heat. Once the oil is hot add in the shrimp and prepared seasoning. Stir then let the shrimp sear, flip them, and continue until they're cooked through and blackened on both sides. Add in the butter and use a wooden spoon to stir and incorporate any seasoning left on the bottom of the pan. Remove from heat.
1 tablespoons olive oil½ pound shrimp½ tablespoon butterTime to assemble the bowls! Add 1 bag prepared Success Boil-in-Bag Jasmine Rice to a bowl, then divide the blackened shrimp, peppers and onions, charred corn, and black beans between each bowl. Finish with pico de gallo and guacamole, drizzle with the cilantro lime dressing, garnish with additional cilantro if desired and enjoy!
½ cup black beanspico de galloguacamole
