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Blackened Shrimp Bowls

Blackened shrimp bowls with smoky char marks are piled on fluffy white rice, then finished with bright avocado, corn, red onion, lime, and cilantro. This spicy, Cajun-style bowl comes together fast in a cast-iron skillet.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackening spice
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp black pepper
Shrimp and toppings
  • 1.5 lb large shrimp, peeled and deveined
  • 2 tbsp butter
  • 2 cup cooked white rice
  • 1 avocado, sliced
  • 1 cup corn
  • 0.5 red onion, thinly sliced
  • 1 lime wedges
  • 1 cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Mix the blackening spice
  1. In a shallow bowl, mix paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and black pepper until evenly combined.
  2. Set the spice mixture aside so it coats the shrimp uniformly.
Season and cook the shrimp
  1. Pat the shrimp dry, then coat them evenly with the blackening spice mixture.
  2. Melt butter in a large cast-iron skillet over medium-high heat until smoking.
  3. Add the shrimp in a single layer and cook for 2-3 minutes per side until charred and cooked through, watching for dark blackened spots.
Build the bowls
  1. Divide the cooked white rice among four bowls.
  2. Top each bowl with blackened shrimp, avocado slices, corn, and sliced red onion.
  3. Garnish with fresh cilantro, then serve with lime wedges for squeezing over top.

Notes

For the strongest char, make sure the skillet is truly smoking before adding shrimp and avoid crowding the pan. Store leftovers in an airtight container in the fridge for up to 2 days; reheat shrimp gently so they don’t overcook. Freezing isn’t recommended for best texture. If you want a lighter bowl, swap white rice for cauliflower rice or a cauliflower-rice blend.