Blackened Shrimp Bowls

Source

Prep Time	Cook Time	Total Time	Servings
		30 minutes

Ingredients

• 2 cups cooked brown rice
• 1 pound shrimp, peeled, deveined, and tails removed
• 1½ teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 cup fire-roasted corn
• 1 red bell pepper, diced
• 2 tablespoons freshly chopped cilantro, plus more for garnish
• Juice of 1 lime, divided
• 1 avocado, thinly sliced

Instructions

1. Make the shrimp: In a large bowl, toss shrimp with cumin, paprika, garlic powder, and onion powder. Season with salt and pepper.
   In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add shrimp and cook until opaque and lightly charred, about 2–3 minutes per side.

2. Make the corn salad: In a medium bowl, combine corn, red pepper, and cilantro. Add 1 tablespoon olive oil, juice of half a lime, and season with salt and pepper to taste.

3. Assemble the bowls: Divide the rice among 4 bowls. Top each with shrimp, corn salad, and one-quarter of the avocado slices. Garnish with cilantro, squeeze with lime juice, and serve.