Grain Bowl with Blackened Shrimp, Avocado, and Black Beans
Description
This blackened shrimp salad grain 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.
Ingredients
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1 1/8 cups water
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1/2 cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
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1 pound large shrimp, peeled and deveined
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1 tablespoon chili powder
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2 teaspoons paprika
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1 1/2 teaspoons cumin
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1 teaspoon onion powder
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons olive oil
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1 (15 ounce) can corn, drained
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1 red bell pepper, diced
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1/4 cup chopped fresh cilantro
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1 lime, juiced
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1 tablespoon olive oil
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1 avocado
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1/4 cup chopped fresh cilantro
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1/4 cup plain Greek yogurt (such as Chobani®)
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1 clove garlic
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 (15 ounce) can black beans, drained
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1 avocado, sliced
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1 lime, cut into wedges
Directions
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.
2
While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
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.
4
Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
5
Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
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.