Main Dish · Seafood

Blackened Shrimp Burrito Bowls

Serves 2


For the rice-

  • 2/3 cup long-grain white rice
  • 1 cup vegetable broth
  • 1/3 cup salsa
  • 1/8 teaspoon salt
  • 1 tablespoon vegetable oil

For the shrimp-

  • 6-8 ounces peeled and de-veined shrimp (I am using 60 count per lb for this recipe)
  • 1 tablespoon vegetable oil

For the blackening seasoning-

  • 2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Large pinch cayenne pepper

To build the bowl-

  • 1 cup refried black beans (can sub regular refried beans, black benas)
  • 1/2 cup yellow corn
  • 1 avocado, peeled and sliced
  • 2 tablespoons sour cream


  1. Preheat oven to 400 degrees F.
  2. Add vegetable oil to a large skillet over medium heat. Add rice, and stir frequently until lightly toasted, 2-3 minutes. Add in vegetable broth and salsa, and reduce to a simmer. Cover and cook for 22-24 minutes, until liquid has been absorbed and rice is cooked through.
  3. Line a baking sheet with aluminum foil, and lightly coat with oil. Add shrimp to the baking sheet, and add blackening seasoning (to taste, I normally add 1-2 tablespoons), and add a bit of extra vegetable oil (about a tablespoon), and mix everything together until the shrimp is coated with the paste.
  4. Roast in the oven until shrimp is cooked through, 5-7 minutes.
  5. Build the bowls – add 1/2 cup warmed refried beans to each bowl, and top with rice, corn, avocado, shrimp, and sour cream.


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