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shrimp, rice, corn, tomatoes, avocado, lime wedge, and avocado sauce.
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Shrimp Rice Bowls

These shrimp rice bowls are loaded with juicy blackened honey shrimp, fluffy rice, charred corn, fresh tomatoes, avocado, and a creamy avocado cilantro sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Julie Maestre

Ingredients

For the Avocado Sauce

  • 1 ripe avocado
  • 1/4 cup mayonnaise
  • 1 bunch fresh cilantro
  • 1-2 tablespoons fresh lime juice or to taste
  • 1 tablespoon water plus more as needed
  • Salt to taste

For the Shrimp

  • 1 lb raw shrimp peeled and deveined
  • 2-3 teaspoons blackened seasoning or to taste
  • 1 tablespoon honey

For the Bowls

  • 3 cups cooked rice
  • 3 ears corn husks removed
  • 1 cup cherry tomatoes sliced in half
  • 1 large avocado sliced
  • olive oil
  • Salt and pepper to taste

Instructions

  • Add the avocado, mayonnaise, cilantro, lime juice, and water to a blender or food processor. Blend until completely smooth. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency. Season with salt to taste and set aside.
  • Pat the shrimp dry with a paper towel, then season with the blackened seasoning.
  • Heat a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side or until almost fully cooked. Add the honey and toss to coat. Cook for an additional 30-60 seconds, or until the shrimp are fully cooked and lightly caramelized. Remove from the heat.
  • Char the corn in a hot skillet or on a grill, turning occasionally, until lightly charred on all sides. Allow it to cool slightly, then carefully slice the kernels off the cob. Alternatively, use canned corn. Drain it well, warm it in a skillet, and season with salt and pepper.
  • Toss the cherry tomatoes with the olive oil and season with salt and pepper. Season the sliced avocado with salt and pepper.
  • Divide the cooked rice evenly among 4 bowls. Top each bowl with the blackened honey shrimp, charred corn, cherry tomatoes, and sliced avocado.
  • Drizzle generously with the avocado sauce and serve immediately.

Notes

  • Don't overcook the shrimp. Depending on their size, they only need a couple of minutes per side. Once they're opaque and cooked through, they're ready.
  • Pat the shrimp dry before seasoning them. Removing excess moisture helps them sear instead of steam.
  • Adjust the avocado sauce to your liking. Add extra lime for more acidity or a splash of water if you want a thinner, drizzleable consistency.