These blackened shrimp bowls with mango salsa and homemade cilantro lime dressing are outrageously flavorful and just as nutritious!
Table of Contents
What Are Blackened Shrimp?
Blackening is a cooking method often associated with Cajun cuisine. Blackened shrimp are seasoned with a dry rub and cooked in a hot skillet.
Because of the high heat and touch of oil used to cook the protein, the seasoning rub caramelizes slightly. As a result, a dark appearance forms, and the shrimp burst with flavor.
Components of Blackened Shrimp Bowl
Below is an overview of the ingredients and instructions for this blackened shrimp bowl recipe. Scroll down for recipe details, prep time, nutrition info, etc.
Shrimp
- Shrimp – Use large peeled and deveined shrimp without tails. Fresh or frozen work as long as you thaw them first!
- Seasonings – Paprika, chili powder, dried oregano, black pepper, and salt combine to coat the shrimp. Keep this homemade blackening season on hand to quick pan-seared shrimp!
- Olive Oil – Use this to cook the shrimp. Avocado oil will also work.
Cilantro Lime Dressing
- Yogurt – Plain Greek yogurt forms the base of the dressing, creating a tangy flavor and adding a boost of protein. Use full-fat varieties for the best results!
- Cilantro – Freshly chopped cilantro leaves add a touch of peppery, refreshing flavor.
- Extra Virgin Olive Oil – This helps combine the ingredients.
- Lime Juice – Freshly squeezed is best!
- Avocado – This helps create a thicker consistency and an ultra-creamy texture. Make sure to use ripe avocados that are slightly soft.
- Garlic – Use whole garlic cloves, not pre-minced garlic or garlic powder.
- Green Onions (Scallions) – Use both the white and green parts.
Mango Avocado Salsa
- Mango – Look for ripe mangoes that are free from bruises and give just slightly when squeezed.
- Tomato – We like Roma tomatoes, but grape or cherry tomatoes also work.
- Red Onion – Dice this into tiny pieces for bits of crunch and a peppery taste in every bite.
- Jalapeño – Remove the seeds and membrane before dicing your pepper.
- Lime Juice – Freshly squeezed lime juice adds a zesty citrus taste. It also helps prevent the mangoes from oxidizing.
Make a Better Bowl with This Blackened Shrimp Recipe
- Prepare the shrimp. Before you begin, peel and remove the tails from the shrimp. Then, pat them dry with a paper towel, and transfer them to a large bowl.
- Season. Add the seasonings to the bowl with the shrimp, and toss to combine and coat them completely.
- Cook the shrimp. Heat the oil in a pan over medium-high heat. Then, arrange the shrimp in an even layer, and cook for a few minutes per side. You’ll know they’re down when they’re pink and slightly opaque all the way through!
- Make the mango salsa. Add the fresh produce to a bowl. Then, squeeze in the fresh lime juice, and season with salt and pepper. Toss to combine.
- Assemble the bowls. Fill the bowl up with rice or your favorite grain like quinoa. Then, layer the shrimp on top followed by the mango salsa and cilantro lime dressing.
Flavor Variations
Feel free to mix and match different ingredients to make this shrimp bowl your own! Some of our ways to switch it up include:
- Swapping the protein – Feel free to use chicken instead of shrimp.
- Using a different dressing – Substitute the dressing with any store-bought or homemade option you like best.
- Including mix-ins – Incorporate any extra ingredients you have on hand! Black beans, corn, avocado, tortilla strips, or cheese would all taste great. You can also include extra veggies like salad greens, bell peppers, onions, and mushrooms for a salad bowl situation.
- Replacing the rice – Omit the rice, and make this blackened shrimp bowl a salad. Or, use quinoa, bulgur wheat, or cauliflower rice instead.
Serving Suggestions
These blackened shrimp bowls are super filling and make for complete meals on their own. However, you could also serve blackened shrimp in salads or shrimp tacos.
Or, add a side of pita bread or focaccia to make them extra filling. And don’t forget dessert! End your meal with cookies or bars to satisfy your sweet tooth!
How to Store
These bowls are best when eaten right away. However, you can keep the different parts in separate containers in the fridge for up to three days.
To serve, warm the shrimp in a skillet over medium-low heat, and assemble your bowl. You could also just serve everything cold!
Common Questions About This Blackened Shrimp Bowl Recipe
We recommend using large shrimp with approximately 21 to 25 per pound. Use frozen shrimp that have been deveined to save time!
No, the blackened appearance is from the spices! The shrimp do not actually burn at all.
We don’t find this recipe spicy, but you can easily adjust the seasonings to add more or less heat to suit your preferences. Add extra chili powder or cayenne pepper for more heat!
More Shrimp Recipes
- One Pot Pesto Pasta with Oven Baked Shrimp
- Shrimp Bake in Tomato Sauce
- Baked Garlic Shrimp Scampi
- Easy Shrimp Kofta Meatballs
Blackened Shrimp Bowl with Cilantro Lime Dressing
Ingredients
- 2 pounds peeled large raw shrimp, tail removed approx. 21-25 per pound
- 1 Tablespoons paprika
- 1 Tablespoon chili powder
- 1 Tablespoon dried oregano
- 1 teaspoon ground black pepper to taste
- 1 teaspoon sea salt to taste
- 2 Tablespoons olive oil
Cilantro Lime Dressing Recipe
- 1/3 cup plain Greek yogurt
- 1 small bunch cilantro
- 1/4 cup extra virgin olive oil
- juice of 2 limes
- 1 medium ripe avocado
- 2 cloves garlic
- 2 stalks green onions
- 1 teaspoon sea salt to taste
- 1/2 teaspoon ground black pepper to taste
Mango Avocado Salsa Recipe
- 1 medium ripe mango
- 1 medium tomato
- 1/4 cup red onion
- 1 seeded jalapeño optional
- 1/2 lime
- salt and pepper to taste
Instructions
- Peel and remove tails off of the shrimp, pat dry the shrimp and place in a bowl.2 pounds peeled large raw shrimp, tail removed
- Pour paprika, chili powder, oregano, salt and pepper into the bowl with the shrimp.1 Tablespoons paprika, 1 Tablespoon chili powder, 1 Tablespoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon sea salt
- Mix everything together until the shrimp is thoroughly coated with the dry rub.
- Pour olive oil in a pan and heat up the pan on the stove over medium-high heat.2 Tablespoons olive oil
- Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for an additional 2 minutes.
- Separately, make the cilantro lime dressing. In a blender or nutribullet add greek yogurt, a bunch of cilantro, olive oil, lime juice, avocado, garlic cloves, green onion stalks, salt, and pepper to taste. Blend together until smooth.1/3 cup plain Greek yogurt, 1 small bunch cilantro, 1/4 cup extra virgin olive oil, juice of 2 limes, 1 medium ripe avocado, 2 cloves garlic, 2 stalks green onions, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper
- In another bowl make your mango salsa. Dice mango, tomatoes, onions, and jalapeño, if using. Squeeze fresh lime juice and season with salt and pepper.1 medium ripe mango, 1 medium tomato, 1/4 cup red onion, 1 seeded jalapeño, 1/2 lime, salt and pepper
- Assemble your blackened shrimp bowl over rice or your favorite grain. Top with mango salsa and the cilantro lime dressing.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used the lime cilantro dressing from thus recipe and made shrimp tacos!! Wow! To die for. Thank you ladies 🙂
This is seriously so good! I am sensitive to jalapeños, So I omitted these and it still had a nice kick! I also added a drizzle of honey to the avocado dressing to take out some of the yogurt tang. A new favorite in our house! Thanks for posting!
Amazing! Great idea omitting the jalapeños to your liking!
Just tried everything out and it came out AMAZING ! The cilantro lime dressing is perfect and my favorite part of the whole meal! Just one question though, the serving size is 6 grams? That doesn’t sound right to me.. I’d love to meal prep these but have no idea what the macro count is!
The serving size is 6 grams? I’d love to meal prep these but unsure of the amount since that doesn’t seem like much !
My cilantro dressing came out bitter. I couldn’t figure out where I went wrong. I used Fage yougurt. I ended up adding 3 tbsp orange juice and 1 tbsp sugar.
Do you have any suggestions?
Love your recipes!!!! I’m a big fan! Overall after that fix, it was yummy!
Oh no! Yes, Fage tends to be a little bitter. You can always try with a plain yogurt or a full-fat Greek yogurt!
Can you make the mango salsa in advance, and if so, how long?
Yes, the salsa can be made 1-2 days in advance!