Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked jasmine or basmati rice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper.
- Pat the shrimp dry with a paper towel and toss them in the spice mixture until fully coated.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, cooking for about 2-3 minutes on each side until they’re opaque and slightly charred.
- While the shrimp are cooking, prepare your rice according to package instructions or use leftover rice for convenience.
- Assemble the bowls by dividing the rice among serving bowls. Top with the blackened shrimp, avocado slices, and cherry tomatoes.
- Garnish with fresh cilantro and a squeeze of lime juice before serving.
- Serve immediately while the shrimp are hot, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blackened Shrimp Rice Bowl, recipe, cooking, food
