Blackened Shrimp Bowls With Rice And Corn Salsa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Shellfish · pescatarian, gluten-free, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb large shrimp, peeled and deveined
• 3/4 cup long-grain white rice
• 6 oz frozen corn kernels
• 1 (15 oz) can canned black beans, rinsed
• 1 medium avocado, diced
• 1 1/2 tbsp olive oil
• 1 tbsp butter
• 2 limes plus 1/2 cup limes, red onion, cilantro
• 1 tsp each smoked paprika, garlic powder, cayenne, oregano, salt

Method (tap to check — screen stays awake)

1. Cook the rice with 2 1/4 cups salted water, covered, 15 minutes, then fold in half the lime juice and cilantro.
2. Char the corn in a dry skillet over high heat 5 minutes, shaking occasionally, until the kernels blister and pop.
3. Toss the hot corn with the red onion, remaining lime juice, cilantro, and a pinch of salt to make the salsa.
4. Pat the shrimp completely dry and toss them with the oil and the full spice blend so each one is coated dark.
5. Sear in a very hot skillet in a single layer, 90 seconds per side, until the spices blacken and the shrimp curl and turn opaque through the center.
6. Add the butter off the heat and toss until it melts into a glaze.
7. Build the bowls with lime rice, black beans, shrimp, corn salsa, and avocado.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook