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Blackened Shrimp Bowls with Coconut Rice and Cilantro Dressing Recipe

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3.9 from 210 reviews

These Blackened Shrimp Bowls are a vibrant, flavorful meal featuring perfectly seasoned shrimp served over creamy coconut rice with fresh avocado, crisp onions, and cabbage. Finished with a zesty cilantro lime dressing, this recipe offers a balanced and colorful dish perfect for a quick weeknight dinner or entertaining guests.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Rice and Rice Base

  • 1½ cup long grain white rice
  • 1 14 oz can full fat coconut milk
  • 1¼ cup water
  • 3 Tbsp white granulated sugar

Shrimp and Seasoning

  • 1 lb raw, cleaned shrimp
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • ½ tsp salt

Dressing

  • ¼ cup sour cream
  • 1 Tbsp honey
  • 2 Tbsp lime juice (about 1 lime)
  • 2 tsp apple cider vinegar
  • ⅓ cup fresh cilantro
  • Pinch of salt and pepper

Toppings

  • Sliced avocado
  • Chopped red onions
  • Shredded cabbage

Instructions

  1. Cook the Rice: In a saucepan, combine the long grain white rice, full fat coconut milk, water, and white granulated sugar. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 15 minutes or until the rice is fluffy and the liquid is absorbed.
  2. Prepare Blackened Seasoning: In a small bowl, mix together garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, black pepper, cayenne pepper (if using), and salt to create a blackened seasoning blend.
  3. Season the Shrimp: Coat the cleaned raw shrimp evenly with the blackened seasoning mixture to ensure full flavor coverage on each piece.
  4. Cook the Shrimp: Heat a skillet over medium-high heat and add a little oil to coat the surface. Once hot, add the seasoned shrimp and cook for 2 to 3 minutes per side until they are blackened and cooked through, turning carefully to avoid overcooking.
  5. Make the Dressing: Combine sour cream, honey, lime juice, apple cider vinegar, fresh cilantro, and a pinch of salt and pepper in a blender or food processor. Blend until smooth and creamy to create a zesty cilantro lime dressing.
  6. Prepare Toppings: Slice avocado, chop red onions, and shred cabbage so they are ready to add to the bowls.
  7. Assemble the Bowls: Fluff the cooked coconut rice with a fork and divide it evenly into serving bowls. Top each bowl with the blackened shrimp, sliced avocado, red onions, shredded cabbage, and drizzle generously with the cilantro lime dressing.
  8. Serve: Serve the shrimp bowls warm. Optionally, accompany with a side such as a fresh cucumber tomato salad or a green smoothie for a complete meal.

Notes

  • For extra heat, increase the cayenne pepper or add a dash of hot sauce to the shrimp seasoning.
  • Use fresh shrimp for the best texture and flavor; thaw frozen shrimp completely before seasoning and cooking.
  • If you prefer a dairy-free dressing, substitute the sour cream with a coconut yogurt or cashew cream alternative.
  • Make the coconut rice ahead of time and reheat gently with a splash of water to maintain moisture.
  • Leftover shrimp and rice can be refrigerated for up to 2 days in airtight containers.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Find it online: https://allyumcooks.com/blackened-shrimp-bowls-with-coconut-rice-and-cilantro-dressing-recipe/