These blackened shrimp bowls with a zesty cilantro dressing are satisfying, made in one skillet, and an easy and nutritious homemade meal! Ready in just about half an hour, these better for you bowls are colorful, full of flavor, and made extra simple thanks to Success Boil-in-Bag Jasmine Rice.
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If you're looking for new nutritious yet satisfying dinner recipes (or lunches!) then these shrimp rice bowls will be your new favorite. They taste like burrito bowls, and have lots of delicious homemade components. I had to stop myself from eating the cilantro lime dressing with a spoon, the blackened shrimp are absolutely full of flavor, and the Success Boil-in-Bag Jasmine Rice absolutely makes this dish. If you love a super soft and sticky rice but don't always have lots of time to prepare it, then Success Rice is going to be your new favorite speedy option.
Looking for another satisfying bowl recipe? We think you'll love our Buffalo Chicken Bowls! For something refreshing to pair with these slightly-spicy shrimp, be sure to check out our Cinderella Mocktail.
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Why You'll Love these Blackened Shrimp Bowls
- They're super simple and quick to make. If you're short on time it's no problem thanks to the Success Rice used in this recipe that is ready in just 10 minutes! I could not get over how in just 10 minutes it results in perfect, fluffy rice every single time.
- Nutritious yet satisfying. Between the protein, veggies, and Success Rice which is free from artificial additives and unprocessed ingredients, these colorful bowls are not only delicious but also a great good for you meal for the new year! The homemade cilantro lime dressing made with greek yogurt also adds a delightful punchy and zesty addition.
- They'd be great for meal prep. These bowls would be a great addition to your meal prep rotation, an awesome option for lunches or dinners.
Ingredients for the Cilantro Lime Dressing
In my opinion every bowl needs a dressing of some kind, and this super zesty cilantro one is absolutely delicious! It adds something that ties all the ingredients together, and is super tasty on the blackened shrimp, Success Rice, and veggies.
- Cilantro - Make sure to pack it in the cups when measuring, and it's also totally fine to include the stems as the food processor will take care of those.
- Garlic - Just 2 cloves so it's not overpowering. Make sure to peel the cloves before adding them in.
- Olive oil - Helps emulsify the dressing and makes it extra smooth.
- Greek yogurt - Creates a nice creamy dressing! I'm personally not a fan of the flavor of yogurt, but it's really not very noticeable thanks to the cilantro and lime flavors.
- Lime juice - Use 3-4 tablespoons depending on how zesty you want it to be. You can always try it and add more if you like. Make sure to use fresh lime juice for the best flavor.
- Salt - I recommend not under-salting as it helps bring out the flavors.
See recipe card below for quantities.
Ingredients for the Blackened Shrimp Bowls
Don't let the slightly longer list of ingredients fool you, these bowls are easy to make and all the ingredients apart from the rice are cooked in one skillet. The homemade blackened shrimp seasoning ingredients make the list also appear longer, but hopefully you have most of these on hand!
- Paprika, chili powder, cumin, garlic powder, kosher salt, black pepper, onion powder, thyme, oregano, cayenne pepper - These seasonings create the best homemade blackened seasoning that has so much flavor and isn't too spicy. The cayenne can also be omitted if you want to make it a little milder. Hopefully you also have most if not all of these on hand already!
- Olive oil - Used to sauté the peppers and onions and to sear the shrimp.
- Red onion - Make sure to thinly slice the red onion. You can also substitute it for a yellow onion.
- Bell peppers - I used orange in this recipe but any color will work. If you find a very large green one you can also just use 1 pepper.
- Corn - If you're making this recipe in the winter like I am then frozen corn is a great option, just make sure to turn up the heat when you add the corn to the cast iron skillet and stir often so that it evenly chars. In the summer, if you're able to grill corn on the cob then cut it off the cob, that would also be delicious!
- Shrimp - I used the 31-40 size shrimp, but smaller ones would also work. Make sure to use raw, thawed, shrimp. Also make sure they are peeled and deveined, and dry them off with a paper towel before adding them to the skillet which helps them develop a nice sear.
- Butter - Adding a little butter to the skillet with the shrimp and the blackened seasoning helps to add flavor, pick up any seasoning from the bottom of the skillet, and make the shrimp slightly juicier.
- Success Boil-in-Bag Jasmine Rice - My favorite part of this recipe! Cooking it could not be easier, all you have to do is just put Success’ heat safe, BPA-approved bag in a pot of water, bring the water to a boil, then boil uncovered for 8 to 10 minutes, with no measuring or mess involved. The Jasmine rice is seriously so fluffy, slightly sweet, and aromatic, making it perfect for these blackened shrimp bowls. It's also naturally Gluten Free!
- Black beans - Add some extra heartiness to this bowl, but if you're not a fan or looking for a less filling option then I think chopped romaine lettuce could be a good crunchy substitution.
- Pico de gallo - Adds some extra freshness! Store-bought or homemade works.
- Guacamole - Pairs so well with the blackened shrimp, and you can use your favorite brand or homemade recipe.
See recipe card below for quantities.
Step by Step Instructions
This recipe has a handful of simple steps which come together in just about half an hour!
Step 1: Prepare the cilantro lime dressing. Add all the cilantro lime dressing ingredients to a food processor and blend until smooth and the cilantro is mainly completely pureed. Transfer to a jar and refrigerate while you prepare the blackened shrimp bowls.
Step 2: Make the blackened seasoning. In a small bowl, whisk together all blackened shrimp seasoning ingredients until well combined. Set aside.
Step 3: Make the rice. Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.
Step 4: Cook the peppers and onions. Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add sliced onions and bell peppers. Sauté until softened, season with salt and pepper, then remove to a plate to keep warm.
Step 5: Char the corn. Add corn to the same skillet, increase the heat to high, and stir until the corn begins to char. Remove to a plate to keep warm.
Step 6: Cook the shrimp. Add remaining tablespoon of olive oil to the skillet over medium high heat. Once the oil is hot add in the shrimp and prepared seasoning. Stir then let the shrimp sear, flip them, and continue until they're cooked through and blackened on both sides. Add in the butter and use a wooden spoon to stir and incorporate any seasoning left on the bottom of the pan. Remove from heat.
Step 7: Assemble the bowls. Time to assemble the bowls! Add 1 bag prepared Success Boil-in-Bag Jasmine Rice to a bowl, then divide the blackened shrimp, peppers and onions, charred corn, and black beans between each bowl. Finish with pico de gallo and guacamole, drizzle with the cilantro lime dressing, garnish with additional cilantro if desired and enjoy!
Tips for Making this Shrimp Bowl Recipe
- Don't skip the cilantro lime dressing! In my opinion there's nothing fun about a dry bowl, so that zesty addition brings the whole thing together and adds so much flavor.
- I highly recommend using Success Boil-in-Bag Jasmine Rice! It makes such delicious rice in a short amount of time, and is so fluffy that you won't believe it's ready so quickly. If you've never tried it before, the Boil-in-Bag method is also super easy and only uses one pot.
- When cooking the shrimp, make sure once you've added the blackened seasoning to give it a good stir before letting the shrimp sear up on each side. You can premix the shrimp with the seasoning in a separate bowl, but I've found this doesn't make a huge difference and just creates another dish. Also make sure to sear the shrimp over medium-high heat in a hot skillet to really get that blackened aspect.
FAQs
I love this homemade version, but if you have a favorite then yes you can totally use that!
Another heavy-bottomed large skillet will work just fine, you might just not be able to get the same char on the corn and shrimp.
I like to buy frozen shrimp in size 31-40 that come peeled and deveined, then I just make sure they're thawed before cooking. You can also use smaller shrimp, I just don't think large/jumbo shrimp work well in a bowl unless you plan on chopping them up to make them more bite-sized.
Storing and Freezing
These bowls are a great make-ahead option, just be sure to wait to add on the pico de gallo, guacamole, and cilantro lime dressing. The cilantro lime dressing can be stored in a sealed jar in the refrigerator for 3-4 days, and the bowls (without pico or guacamole) can be stored in airtight containers in the refrigerator for 3-4 days. Reheat in the microwave then add the 3 remaining ingredients.
I do not recommend freezing the components of these bowls.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Blackened Shrimp Bowls with Cilantro Lime Dressing
Ingredients
Cilantro Lime Dressing (see note)
- 2 cups cilantro plus additional for garnish
- 2 cloves garlic peeled
- ¼ cup olive oil
- ¾ cup greek yogurt
- 3-4 tablespoons lime juice (depending on how zesty you want it to be)
- ½ teaspoon kosher salt
Blackened Shrimp Seasoning
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon cayenne pepper
Blackened Shrimp Bowls
- 2 tablespoons olive oil divided
- 1 red onion thinly sliced
- 2 medium bell peppers thinly sliced, (I like orange for these but any color works)
- kosher salt
- black pepper
- 1 ½ cups corn
- 1 pound shrimp raw, thawed, peeled and deveined (I used size 31-40), dried off with a paper towel
- 1 tablespoon butter
- 4 bags Success Boil-in-Bag Jasmine Rice
- 1 cup black beans drained and rinsed
- pico de gallo
- guacamole
Instructions
- Add all the cilantro lime dressing ingredients to a food processor and blend until smooth and the cilantro is mainly completely pureed. Transfer to a jar and refrigerate while you prepare the blackened shrimp bowls.2 cups cilantro, 2 cloves garlic, ¼ cup olive oil, ¾ cup greek yogurt, 3-4 tablespoons lime juice, ½ teaspoon kosher salt
- In a small bowl, whisk together all blackened shrimp seasoning ingredients until well combined. Set aside.2 teaspoons paprika, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon thyme, ½ teaspoon oregano, ¼ teaspoon cayenne pepper
- Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.4 bags Success Boil-in-Bag Jasmine Rice
- Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add sliced onions and bell peppers. Sauté until softened, season with salt and pepper, then remove to a plate to keep warm.2 tablespoons olive oil, 1 red onion, 2 medium bell peppers, kosher salt, black pepper
- Add corn to the same skillet, increase the heat to high, and stir until the corn begins to char. Remove to a plate to keep warm.1 ½ cups corn
- Add remaining tablespoon of olive oil to the skillet over medium high heat. Once the oil is hot add in the shrimp and prepared seasoning. Stir then let the shrimp sear, flip them, and continue until they're cooked through and blackened on both sides. Add in the butter and use a wooden spoon to stir and incorporate any seasoning left on the bottom of the pan. Remove from heat.2 tablespoons olive oil, 1 pound shrimp, 1 tablespoon butter
- Time to assemble the bowls! Add 1 bag prepared Success Boil-in-Bag Jasmine Rice to a bowl, then divide the blackened shrimp, peppers and onions, charred corn, and black beans between each bowl. Finish with pico de gallo and guacamole, drizzle with the cilantro lime dressing, garnish with additional cilantro if desired and enjoy!1 cup black beans, pico de gallo, guacamole
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