Blackened Shrimp Bowls (20 Minutes)

5 from 1 vote

Blackened Shrimp Bowls (20 Minutes)

This Blackened Shrimp Bowl is packed with bold, smoky flavor and irresistible texture. Perfectly seasoned shrimp develop a charred crust under the broiler while sweet caramelized peppers, fluffy rice, and creamy guacamole make every bite satisfying.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Latin American

Diet: Gluten Free, Low Lactose

Servings: Servings

Calories: 716kcal

Author: Emmy Clinton

Ingredients

1 Pound Shrimp uncooked
2 Bell Peppers
1 Cup Cherry Tomatoes
2 Packets Taco Seasoning of choice
1 Tablespoon Honey
2 Cups Rice prepared
¼ Cup Cilantro minced
½ Tablespoon Garlic minced
2 Limes
2 Tablespoon Olive Oil

Guacamole

4 Avocados
¼ Cup Cilantro minced
½ Cup Cherry Tomatoes diced
2 Limes juiced
1 Tablespoon Garlic minced
1 Teaspoon Salt

Toppings

Pickled Red Onions
Sriracha

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Instructions

Set your oven to broil on high and line two sheet pans with parchment paper. If your shrimp is frozen, thaw it in salted water. Pat the shrimp completely dry with paper towels; this step is crucial for achieving the blackened crust through the Maillard reaction, which only occurs on dry surfaces.
Rinse your rice under cold water until the water runs mostly clear to remove excess starch, then bring 4 cups of water and a pinch of salt to a boil in a medium pot. Add the rice, stir once, reduce the heat to low, cover, and simmer until the water is absorbed. This should take about 15 minutes. Let the rice rest covered for 5 minutes, then fluff with a fork, and stir in ¼ cup chopped cilantro, the juice of 2 fresh limes, 1 tablespoon of olive oil, and adjust salt to taste. I usually add half a teaspoon of salt personally. Keep warm until ready to serve
In a bowl, toss the shrimp with 1 of the taco seasoning packets, 1 tablespoon of honey, and ½ tablespoon of minced garlic. Ensure every piece is evenly coated. The seasoning and honey will caramelize under high heat, helping create a flavorful crust. Spread the shrimp on the first sheet pan.
Slice the bell peppers into strips, then toss them in a bowl with 1 cup cherry tomatoes, the other packet of taco seasoning, and 1 tablespoon of olive oil. The oil acts as a thermal conductor, helping the vegetables caramelize evenly. Spread the seasoned vegetables in a single layer on the other sheet pan. The high heat caramelizes the natural sugars in the peppers and tomatoes, creating depth of flavor.
Place both pans in the oven, vegetables on the lower rack and shrimp on the upper rack, and broil for 8 minutes, flipping the shrimp halfway through cooking (4 minutes in) until they turn opaque pink-orange (this is the astaxanthin pigment changing color) and reach about 130°F. Let the shrimp rest for 5 minutes; they will finish cooking to 145°F from carry-over heat after removal.
While everything cooks, mash the avocados in a bowl until mostly smooth with some chunks remaining, then fold in ½ a cup of diced tomatoes, ¼ cup of chopped cilantro, 1 tablespoon of minced garlic, the juice of 2 limes, and 1 teaspoon salt.
Divide the cooked rice among bowls and top with roasted vegetables, blackened shrimp, and a generous scoop of guacamole, finishing with pickled red onions and sriracha if desired.

Notes

Thaw Shrimp in Salted Water: Avoid plain water. Submerge frozen shrimp in a salt solution for 15 minutes to prevent moisture loss and keep them plump, juicy, and tender.
Dry Surface = Perfect Blackened Crust: Pat shrimp completely dry before seasoning. The Maillard reaction, responsible for that deep, savory blackened crust, only occurs on dry surfaces above 300°F.
Don't Overcook: Shrimp cook fast, so you'll want to remove them at 130°F; when you let them rest for 5 minutes, they will finish cooking to 145°F due to carry-over heat. Overcooking makes shrimp rubbery and diminishes their natural sweetness.
Honey Helps Brown: Toss shrimp with a little honey while seasoning. The natural sugars accelerate the Maillard reaction, creating a beautiful crust in minutes.
Flip Only Once: Let shrimp cook undisturbed for 4 minutes per side to form a rich, flavorful sear without losing juices.

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