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Spicy Blackened Shrimp Bowls with Chipotle Crema

A vibrant, healthy bowl featuring smoky blackened shrimp, sweet corn, fresh avocado, and a zesty homemade chipotle cream sauce over cilantro lime rice.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Fusion, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackened Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp garlic powder
Chipotle Crema
  • 0.5 cup mayonnaise or greek yogurt
  • 1 tbsp chipotle peppers in adobo minced + sauce
  • 1 tsp lime juice
Bowl Assembly
  • 4 cups cooked white rice seasoned with cilantro/lime
  • 1 cup sweet corn canned or roasted
  • 1 large avocado sliced
  • 1 cup pico de gallo fresh
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large skillet or cast iron pan
  • Rice cooker or pot
  • Small Blender or Whisk
  • Mixing bowls

Method
 

  1. In a small bowl, whisk mayonnaise, minced chipotle pepper, adobo sauce, and lime juice. Set aside in fridge.
  2. Pat shrimp completely dry. Toss in a bowl with olive oil, smoked paprika, cumin, cayenne, garlic powder, salt, and pepper.
  3. Heat a large skillet over medium-high heat. Add shrimp in a single layer.
  4. Sear for 2 minutes on one side until charred. Flip and cook for 1-2 more minutes until opaque. Remove from heat.
  5. Assemble bowls: Start with rice base, add shrimp, corn, pico de gallo, and avocado slices.
  6. Drizzle generously with chipotle crema and garnish with fresh cilantro.

Notes

For best results, use a cast-iron skillet to get a good char on the shrimp without overcooking them. Thaw shrimp completely if using frozen.