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Blackened Shrimp Bowls

Blackened shrimp bowls with charred, smoky shrimp piled on fluffy rice and bright toppings. A quick Cajun-style spice rub gives bold heat and visible char marks for that classic rice bowl look.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American, Seafood/Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackening spice blend
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp black pepper
Shrimp and finish
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp butter
  • 2 cup cooked white rice
  • 1 avocado sliced
  • 1 cup corn
  • 0.5 red onion thinly sliced
  • 1 lime wedges
  • 1 cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the blackening spice
  1. Mix paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and black pepper in a shallow bowl, stirring until evenly combined and vividly speckled (no dry streaks).
  2. Set the bowl aside so the shrimp can be coated right after pat-drying for best spice adhesion and char formation.
Blacken the shrimp
  1. Pat large shrimp dry, then coat evenly with the blackening spice mixture so every shrimp surface has a uniform rub and dark specks cling visibly.
  2. Melt butter in a large cast-iron skillet over medium-high heat until smoking, with active shimmering and a slight haze indicating it’s hot enough to char.
  3. Add shrimp in a single layer and cook 2-3 minutes per side until charred and cooked through, flipping once when deep blackened patches form and juices look set.
Assemble the bowls
  1. Divide cooked white rice among four bowls and spread into an even base so toppings don’t sink.
  2. Top each bowl with blackened shrimp, avocado slices, corn, and thinly sliced red onion for color contrast and even bites in every scoop.
  3. Garnish with fresh cilantro and serve with lime wedges, squeezing over the top right before eating for brightness.

Notes

For more consistent char, keep the skillet truly smoking before adding shrimp and avoid crowding—cook in batches if needed. Refrigerate leftovers in an airtight container up to 3 days; reheat gently (stovetop or microwave) to warm the shrimp without overcooking. Freezing isn’t recommended for best texture. If you want it dairy-free, replace butter with an equal amount of neutral oil with a similar browning point (e.g., avocado or canola oil).