- Rice:
- 1 1/8 cups water
- 1/2 cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
- Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- Corn Salad:
- 1 (15 ounce) can corn, drained
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon olive oil
- Greek Yogurt Avocado-Cilantro Dressing:
- 1 avocado
- 1/4 cup chopped fresh cilantro
- 1/4 cup plain Greek yogurt (such as Chobani®)
- 1 clove garlic
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (15 ounce) can black beans, drained
- 1 avocado, sliced
- 1 lime, cut into wedges
- 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.
- While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
- 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.
- Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
- Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
- Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
09/17/2019
recipepes.com
grain bowl with blackened shrimp, avocado, and black beans, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
