Blackened Shrimp Bowls

Serves: 4
2 cups cooked brown rice
1 pound shrimp, tails removed, peeled and deveined
1-1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil, divided
1 cup fire roasted corn
1 red pepper, diced
2 tablespoons freshly chopped cilantro, plus more for garnish
Juice of 1 lime, divided
1 avocado, thinly sliced

Make shrimp:In a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add shrimp and cook until opaque and charred.

Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Add 1 tablespoon olive oil, juice of half a lime, and season with salt and pepper.

Build bowls:Divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.


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