This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it’s delish!
Ingredients
Rice
- 1 1/8 cups water
- ½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
Corn Salad
- 1 (15 ounce) can corn, drained
- 1 red bell pepper, diced
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon olive oil
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 ½ teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Greek Yogurt Avocado-Cilantro Dressing
- 1 avocado
- ¼ cup chopped fresh cilantro
- ¼ cup plain Greek yogurt (such as Chobani®)
- 1 clove garlic
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (15 ounce) can black beans, drained
- 1 avocado, sliced
- 1 lime, cut into wedges
Directions
Step 1
Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
Step 2
While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
Step 3
Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
Step 4
Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
Step 5
Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
Step 6
Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
Cook’s Notes:
Add more oil (or water) a little bit at a time to the dressing if you desire a smoother consistency.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 696 | |
% Daily Value * | |
Total Fat39g | 50% |
Saturated Fat6g | 31% |
Cholesterol175mg | 58% |
Sodium2032mg | 88% |
Total Carbohydrate62g | 22% |
Dietary Fiber19g | 66% |
Total Sugars6g | |
Protein33g | |
Vitamin C64mg | 319% |
Calcium123mg | 9% |
Iron8mg | 43% |
Potassium1323mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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