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- 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) - 1/2 teaspoon ground black pepper - 1 teaspoon salt The heart of this dish is the shrimp. I love using large shrimp. They are juicy and tender. The olive oil helps the seasoning stick. The blackened seasoning gives each shrimp a bold flavor. You can adjust the cayenne for heat. I often keep it mild for kids. - 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1 cup corn kernels (canned or frozen) The base of your bowl is key. Quinoa is a great choice because it is fluffy and filling. Black beans add protein and fiber. Corn brings sweetness and crunch. This trio makes a balanced meal. - 1 avocado, sliced - 1 cup cherry tomatoes, halved - Fresh cilantro, for garnish - Lime wedges, for serving Toppings add freshness. I love creamy avocado and sweet cherry tomatoes. They contrast the spicy shrimp. Fresh cilantro brightens the dish. Lime wedges bring a zesty kick. You can squeeze lime over everything for extra flavor. For the full recipe, check out the detailed steps. Enjoy making these Blackened Shrimp Bowls! Start by marinating the shrimp. In a medium bowl, mix the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Ensure every shrimp is coated well. Let them sit for 15-20 minutes. This wait helps the flavors mix. Next, prepare your pan. Heat a large skillet over high heat until it is very hot. A hot pan is key for great blackening. Now, it’s time for the shrimp to hit the pan. Add the marinated shrimp in a single layer. Cook without moving them for about 2-3 minutes. They should turn blackened and opaque. After that, flip the shrimp to cook the other side. Cook for another 2-3 minutes. Once both sides are blackened and cooked through, remove the shrimp from heat. Set them aside while you prepare the bowls. To assemble your bowls, start with a base of cooked quinoa. Spoon a scoop of black beans and corn on top. Make sure to spread them evenly for a lovely look. Then, layer the blackened shrimp on top. Add sliced avocado and halved cherry tomatoes for extra flavor and color. Finally, garnish each bowl with fresh cilantro. Serve with lime wedges on the side for a bright finish. Enjoy your Blackened Shrimp Bowls! For a detailed recipe, check the Full Recipe section. To get that deep, blackened crust on your shrimp, high heat is key. When your skillet is hot, it sears the shrimp quickly. This gives you that smoky flavor and crispy texture. Heat your pan until it’s almost smoking before adding the shrimp. Marination time also matters. For the best taste, let the shrimp sit in the spice mix for 15 to 20 minutes. This helps the flavors soak in and makes each bite more delicious. If you can’t find shrimp, try using chicken or fish. Both options work well with the same seasoning. You can also use tofu if you want a plant-based choice. Tofu absorbs flavors nicely and makes a great vegan alternative. Want to kick up the flavor? Add more spices! Try cumin or chili powder for a tasty twist. You can also mix in some fresh herbs like parsley or dill for added freshness. When it comes to sauces, consider a tangy yogurt sauce or a spicy aioli. Both can add creaminess and a burst of flavor to your bowls. For a zesty finish, squeeze some fresh lime juice on top before serving. For the full recipe, check out the Blackened Shrimp Bowls. {{image_2}} You can switch the shrimp for chicken or tofu. Chicken works well with the same spices. Just cut it into bite-sized pieces. Cook it until golden brown and fully cooked. Tofu is a great vegan option. Use firm tofu, and press it to remove extra water. Then, cut it into cubes. Coat it with the seasoning and cook it until crispy. If you prefer fish, try using salmon or tilapia. Both hold up nicely when cooked hot. Salmon has a richer taste, while tilapia is mild and flaky. Just adjust cooking times based on the thickness of the fish. For the bowl base, swap quinoa for rice or lettuce. White or brown rice gives a soft texture. Lettuce wraps add a fresh crunch and are low in carbs. You can also use cauliflower rice for a lighter option. Consider different beans, too. Black beans are great, but try pinto or chickpeas. They add protein and fiber. Mixing beans can also add new flavors and textures. Using seasonal vegetables makes your bowls even better. In spring, add asparagus or peas. Summer is perfect for bell peppers and zucchini. In fall, try roasted sweet potatoes or butternut squash. In winter, use hearty greens like kale or Swiss chard. Always adjust your ingredients based on what you find at the market. This keeps your bowls fresh and exciting. Plus, you support local farmers by choosing seasonal produce. To store leftovers, place them in an airtight container. Make sure to cool the shrimp and bowl components before sealing. This helps keep everything fresh. The shelf life of the shrimp is about three days. Other ingredients, like beans and quinoa, can last about four days in the fridge. The best way to reheat your blackened shrimp is on the stovetop. Heat a non-stick pan over medium heat. Add a splash of oil and cook the shrimp until warm. You can also use the microwave, but it may make the shrimp a bit rubbery. If you choose the microwave, heat in short bursts. Check often to avoid overcooking. You can freeze cooked shrimp for later use. Place them in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag. This keeps them from sticking together. You can freeze other bowl components too. Just make sure to pack each item separately. Cooked quinoa and beans freeze well and can last up to three months. Blackened seasoning is a blend of spices that makes food tasty and bold. It usually has smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Each spice adds depth and warmth to the dish. This technique started in Louisiana, thanks to Chef Paul Prudhomme. He used high heat to create a charred crust. This crust locks in the flavors and gives a smoky taste. Yes, you can make Blackened Shrimp Bowls ahead of time. For meal prep, cook the shrimp and store it in the fridge. You can also prepare the quinoa, beans, and corn in advance. Keep each component in separate containers to maintain freshness. Pre-made bowls can last in the fridge for up to three days. Just add fresh toppings like avocado and tomatoes right before serving. You can serve various side dishes with Blackened Shrimp Bowls. A fresh green salad pairs well. You can also try coleslaw for a crunchy bite. For drinks, a cold beer or a refreshing lemonade works great. If you want something lighter, serve with iced tea or sparkling water. The spice level of blackened shrimp can vary. The cayenne pepper adds heat, but you control it. If you prefer less heat, reduce the cayenne. You can also use smoked paprika for flavor without extra spice. Adjusting the seasoning to your taste makes the dish enjoyable for everyone. We explored how to make delicious Blackened Shrimp Bowls. I covered key ingredients like shrimp, quinoa, and fresh toppings. You learned how to prepare and cook shrimp for maximum flavor. Remember to use high heat for that perfect blackened texture. Consider variations with different proteins and bowls. Don't forget about storage tips for leftovers and meal prep options. With these details, you can create a meal that's tasty and fun. Enjoy making this dish your own!

Blackened Shrimp Bowls

Delight your taste buds with these flavorful Blackened Shrimp Bowls! This easy recipe combines perfectly seasoned shrimp with a nutritious base of quinoa, black beans, and corn, topped with fresh avocado and cherry tomatoes. Ready in just 30 minutes, it's a delicious way to enjoy a healthy meal! Click through to explore the full recipe and treat yourself to a culinary adventure today!
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Ingredients
  

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)

1/2 teaspoon ground black pepper

1 teaspoon salt

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn kernels (canned or frozen)

1 avocado, sliced

1 cup cherry tomatoes, halved

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt until well coated. Let marinate for 15-20 minutes for the flavors to meld.

    Heat a large skillet over high heat until it is very hot. Once hot, add the marinated shrimp in a single layer. Cook without moving them for about 2-3 minutes until blackened and opaque.

      Flip the shrimp and cook for another 2-3 minutes until the other side is also blackened and cooked through. Remove from heat and set aside.

        In serving bowls, start with a base of cooked quinoa. Top with a scoop of black beans and corn.

          Layer the blackened shrimp on top, followed by sliced avocado and cherry tomatoes.

            Garnish each bowl with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4