Blackened Shrimp Bowls
I’m always looking for ways to switch up dinner time and these Blackened Shrimp Bowls are so easy and flavor packed too! All you need are a few simple ingredients to make these too.
These blackened shrimp bowls are one of those go-to meals that check every box—easy, flavorful, and perfect for either a quick weeknight dinner or setting yourself up for the days ahead. The ingredients are simple, but the bold, smoky seasoning on the shrimp brings everything to life. Paired with rice and fresh toppings, these bowls strike that perfect balance of protein and carbs, making them both satisfying and energizing.
What I love most about this recipe is how versatile it is. You can build these into bowls, tuck the shrimp into tacos or tostadas, or even throw them on top of a salad depending on what you’re craving. It all comes together in under 30 minutes, which makes it ideal for busy days, and it’s just as good the next day—if not better. I like to prep extra for leftovers or meal prep, and switch things up with toppings like roasted veggies, salsa, black bean and corn salad, or pickled onions. It’s one of those meals that never gets old and always earns a spot in the weekly rotation.
What you need for Blackened Shrimp Bowls:
- Raw Shrimp, Deveined and Tails Removed
- Avocado Oil
- Paprika
- Chili Powder
- Brown sugar
- Onion Powder
- Garlic Powder
- Cayenne Pepper
- Cumin
- Salt
- Black Pepper
Creamy Cilantro Lime Coleslaw:
- Slaw Mix
- Cilantro
- Mayonnaise
- Lime
- Apple Cider Vinegar
- Granulated Sugar
- Onion Powder
- Garlic Powder
- Salt
For the Bowls:
- Pickled onions
- Brown or Jasmine Rice
- Black Beans
- Cilantro
- Lime
How to make these bowls:
- Set the slaw mix/shredded cabbage aside. Add all remaining coleslaw ingredients to a small bowl and whisk thoroughly to combine. Pour the wet mixture onto the slaw and mix thoroughly to combine. Set in the fridge.
- Using paper towels pat the shrimp dry on both sides.
- In a small bowl, add all remaining blackened shrimp spice ingredients and whisk thoroughly to combine. Add the shrimp to a large bowl and sprinkle with some of the spice blend. Give the shrimp a toss to coat and continue adding spices and tossing until all of the spice blend has been added and the shrimp is covered in spices.
- Place a large skillet over medium heat and add 1 tablespoon of oil. Once the oil is hot, add approximately half of the shrimp to the skillet and cook for 2 – 3 minutes per side or until the shrimp is fully cooked and seared. Repeat until all shrimp are cooked. Remove shrimp from the skillet and serve.
- Divide the shrimp and slaw into bowls with rice, black beans and pickled onions. Top with cilantro.
- Enjoy!
How to store your leftover shrimp bowls:
It’s best to store any leftover ingredients in a sealed container. I like using these for meal prep!!
If you want to switch it up, try doing this instead:
- Use jasmine rice or basmati rice
- Try different toppings like roasted corn or avocado
- Use the blackened shrimp in tacos or tostadas!
If you like this recipe, you may also enjoy these on One Balanced Life:
FAQs:
I used a large frozen shrimp which I think is what works best in this recipe! Defrost it by allowing the shrimp to sit in water prior to making.
No, you can also use the blackened shrimp to make tacos, tostadas or top on salads too.
Yes! These would be great for meal prep and reheating for an easy lunch or dinner.
Save and Pin for later!
Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx
Blackened Shrimp Bowls
These Blackened Shrimp Bowls make for an easy weeknight dinner that's packed with all the flavor too.
Ingredients
- 2 lbs. Raw Shrimp, Deveined and Tails Removed
- 1 - 2 Tablespoons Oil (avocado, olive, or vegetable oil)
- 2 Tablespoons Paprika
- 1 Tablespoon Chili Powder
- 2 ½ Teaspoons Brown sugar
- 2 Teaspoons Onion Powder
- 1 ½ Teaspoons Garlic Powder
- 1 Teaspoon Cayenne Pepper (optional, leave it out if you don’t like spice)
- 1 Teaspoon Cumin
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- For the cilantro lime slaw:
- 4 Cups Slaw Mix or ½ Head of Cabbage, thinly sliced/shredded
- 1/3 cup Cilantro
- ½ Cup Mayonnaise
- Juice of 1 Lime
- 1 Tablespoon Apple Cider Vinegar (or rice vinegar)
- 1 Teaspoon Granulated Sugar
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Salt
- For the bowls:
- 1/2 cup Brown Rice
- 1/3 cup Pickled Onions
- 1/3 cup Black Beans
- 1/2 cup coleslaw
- 1 tbsp cilantro
- 1 tbsp grated cojita cheese
Instructions
- Set the slaw mix/shredded cabbage aside. Add all remaining coleslaw ingredients to a small bowl and whisk thoroughly to combine. Pour the wet mixture onto the slaw and mix thoroughly to combine. Set in the fridge.
- Using paper towels pat the shrimp dry on both sides.
- In a small bowl, add all remaining blackened shrimp spice ingredients and whisk thoroughly to combine. Add the shrimp to a large bowl and sprinkle with some of the spice blend. Give the shrimp a toss to coat and continue adding spices and tossing until all of the spice blend has been added and the shrimp is covered in spices.
- Place a large skillet over medium heat and add 1 tablespoon of oil. Once the oil is hot, add approximately half of the shrimp to the skillet and cook for 2 - 3 minutes per side or until the shrimp is fully cooked and seared. Repeat until all shrimp are cooked. Remove shrimp from the skillet and serve.
- Divide the shrimp and slaw into bowls with rice, black beans and pickled onions. Top with cilantro.
- Enjoy!
Notes
Shrimp and Coleslaw makes enough for 5-8 servings. Adjust bowl toppings if making for more than 1.
