Food and Recipes Recipes Blackened Shrimp Rice Bowls Be the first to rate & review! Quick-cooking shrimp and easy-to-prep ingredients bring this supper together in just 20 minutes. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on July 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely Active Time: 20 mins Total Time: 20 mins Servings: 4 All your veggies, grains, and protein in one. These hearty blackened shrimp rice bowls are smokey from grilled poblanos and corn, while avocado and canned black beans are simple additions that add creaminess and filling protein. Feel free to mix it up and add more toppings, from dollops of sour cream to chopped tomatoes. Make this recipe with other grains like quinoa or turn it into a salad by swapping out the rice for chopped romaine lettuce or baby spinach. However you choose to build your bowl, finish it with plenty of the tangy yogurt dressing, which comes together quickly in a blender and brings together the entire dish. Ingredients 2 ears yellow corn 1 large (4-oz.) poblano chile ⅔ cup plain whole-milk strained yogurt (such as Greek-style yogurt) ⅓ cup fresh parsley leaves ¼ cup chopped fresh chives 1 ½ tsp. kosher salt, divided 1 lb. extra-large shrimp, peeled and deveined 2 tsp. chili powder 1 tsp. ground cumin ½ tsp. garlic powder ¼ tsp. black pepper 2 Tbsp. extra-virgin olive oil 3 cups cooked white rice 1 (14-oz.) can black beans, drained and rinsed 2 avocados, halved, peeled, and thinly sliced Directions Preheat grill to very high (500°F and up). Place corn and poblano on oiled grates; grill, uncovered, until char marks form, turning occasionally, about 10 minutes. Remove and discard skin, seeds, and stem of poblano. Place poblano in a blender with yogurt, parsley, chives, and 1 teaspoon of the salt. Blend until smooth, about 1 minute. Cut corn kernels from cob; reserve kernels. Toss together shrimp, chili powder, cumin, garlic powder, black pepper, and remaining 1/2 teaspoon salt in a medium bowl until combined. Thread shrimp onto skewers. and drizzle with oil. Place shrimp skewers on oiled grates; grill, covered, until lightly charred and cooked through, about 2 minute per side. Divide rice among 4 serving bowls. Top with shrimp, black beans, avocado, and reserved corn kernels. Drizzle with poblano dressing. Rate it Print