Blackened Shrimp Bowls With Spicy Crust and Crisp Vegetables
By Liam Carter
Prep
10 min
Cook
15 min
Total
25 min
Servings
5
Level
Easy
A cast iron skillet gives a flavorful crust to the shrimp without overcooking them. Blackened shrimp bowls contain shrimp, lettuce, kidney beans, cucumber, corn, tomatoes, red onion, tortilla strips, lime, and guacamole.
Pat shrimp dry. Season shrimp with olive oil, chopped onions, garlic, lemon juice, and blackening seasoning. Blacken shrimp in a preheated cast-iron skillet. Top lettuce salad with kidney beans, cucumber, corn, halved cherry tomatoes, red onion, and tortilla strips. Shrimp salad is served with lime wedges and guacamole on the side. Add shrimp to salad.
Look for shrimp that are cooked and blackened on both sides and pink inside. Shrimp are cooked in about three minutes in the recipe. Cooking tips include a very hot pan when adding shrimp. Shrimp added to a cool or slightly moist pan may steam instead of brown. Do not overcook shrimp to achieve browning or other color. Remove shrimp from the pan when they are fully browned.
Top the layered vegetables with cooked shrimp. Serve with lime quarters and guacamole. Tips from the article include storing leftover prepared dishes in airtight containers in the refrigerator. Tips to avoid soft tortilla strips include adding them near serving time.
Why you'll love this recipe
- A cast-iron skillet is a good choice for cooked seasoned shrimp. It caramelizes the shrimp on the outside in a traditional way and keeps the inside of the shrimp pink and moist.
- Patting shrimp dry before cooking removes moisture to help the shrimp sear rather than steam when added to a hot pan.
- Olive oil, lemon juice, onions, garlic, and other blackening seasonings are added to shrimp to give it a tangy, spicy flavor.
- The lettuce is fresh when used in a salad with kidney beans, cucumber, corn, tomatoes, and red onion to add fresh and crunchy elements.
- Tortilla chips provide crunch as a garnish. Lime wedges and guacamole offer other garnishes without changing the look of the blackened shrimp.
- Optional 15-20 minutes of seasoning time without cooking improves flavor. Other preparation times on the package help you serve this product for lunch and dinner more quickly.
Ingredients
- •1 lb fresh shrimp (454 g; peeled and deveined)
- •2 tbsp olive oil
- •1 small onion (sliced)
- •3 cloves garlic (minced)
- •½ tbsp lemon juice
- •2 oz blackened seasoning mix (57 g)
- •salt (to taste)
- •pepper (to taste)
- •1 bunch lettuce leaves (rinsed and drained)
- •1 ½ cups red kidney beans (266 g; rinsed and drained)
- •cucumber (sliced)
- •corn
- •cherry tomatoes (halved)
- •limes (quartered)
- •guacamole
- •red onion (thinly sliced)
- •tortilla strips
Instructions
- 1
Pat the shrimp dry with a kitchen or paper towel.
- 2
In a large bowl, mix the shrimp with olive oil, onion, garlic, lemon juice, and blackened seasoning mix.
- 3
Heat a large cast iron skillet over medium-high heat until smoking hot.
- 4
Add the shrimp mixture to the skillet.
- 5
Sear the shrimp until nicely browned and blackened on both sides, about 3 minutes.
- 6
Remove the shrimp from the heat.
- 7
Start each bowl with a base of lettuce leaves.
- 8
Add the red kidney beans, cucumber, corn, cherry tomatoes, red onion, and tortilla strips.
- 9
Place the cooked shrimp on top.
- 10
Serve with lime wedges and a dollop of guacamole.
FAQ
Nutrition (per serving)
Calories
275
Reviews
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