Blackened Paprika Shrimp Bowls

Spiced shrimp seared to smoky perfection, piled high on fluffy rice and topped with guac, corn salsa, and a drizzle of cool, creamy white sauce—this bowl is loaded with flavor and made for serious cravings.

Let’s be real: some days you want something fast, flavorful, and kind of feel-good. That’s where this Blackened Paprika Shrimp Bowl comes in—a one-bowl wonder that balances smoky spice, creamy richness, and fresh, zippy toppings in the best possible way.

The shrimp gets a coating of paprika, garlic, and cayenne, then hits a hot pan to get that golden blackened crust that smells like dinner should be ready now. They sit on a bed of steamed rice, topped with a scoop of fresh guacamole, a quick corn salsa, and a drizzle of cool, tangy white sauce (think lime + sour cream magic).

What I love about this bowl?
It’s totally customizable, ridiculously easy, and feels a little indulgent but still fresh. Perfect for weeknights, meal prep, or impressing your dinner guests without lifting a finger too hard.

Extra Tips

• Make it meal prep-friendly: Store rice, shrimp, salsa, and sauce separately in the fridge and assemble just before eating.

• Add toppings: Try shredded lettuce, diced tomatoes, pickled red onions, or even hot sauce.

• Use cauliflower rice for a low-carb option.

• Swap the protein: This blackened seasoning is also amazing on chicken or tofu!

Storage

• Shrimp: Keeps in the fridge for up to 3 days

• White sauce: Keeps up to 5 days in a sealed container

• Guac: Best fresh, but press plastic wrap directly on the surface to reduce browning

• Rice & salsa: Up to 4–5 days in the fridgeServing Suggestions

This bowl brings restaurant-style flavor to your own kitchen, minus the fuss. It’s fast, fresh, and layered with boldness—from the smoky shrimp to the cool, creamy finish. It’s one of those dishes you make once and crave again the next day.

Make it your own, load it up, and enjoy every bite!

Yield: 4 Servings

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Blackened Paprika Shrimp Bowls

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Spiced shrimp seared to smoky perfection, piled high on fluffy rice and topped with guac, corn salsa, and a drizzle of cool, creamy white sauce—this bowl is loaded with flavor and made for serious cravings.

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Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste

For the Rice Base

• 2 cups cooked white or brown rice (jasmine or basmati work great)

For the Guacamole

• 2 ripe avocados
• Juice of ½ lime
• Salt, to taste
• A bit of diced red onion or chopped cilantro (Optional)

For the Corn Salsa

• 1 cup corn kernels (fresh, canned, or thawed from frozen)
• ¼ cup red onion, finely diced
• ¼ cup cilantro, chopped
• Juice of ½ lime
• Salt and pepper, to taste

For the Creamy White Sauce

• ½ cup sour cream or Greek yogurt
• 1 tbsp mayonnaise (optional for extra richness)
• 1 clove garlic, minced
• Juice of ½ lime
• Salt and a splash of water to thin

Instructions

For the Corn Salsa

1. In a small bowl, whisk together sour cream, mayo, garlic, lime juice, and salt. Add a splash of water until it’s drizzle-able. Chill while you prep everything else.
2. Pat the shrimp dry. Toss with olive oil, paprika, garlic powder, cumin, cayenne, salt, and pepper until fully coated.
3. Heat a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for 2–3 minutes per side until blackened and opaque. Don’t overcrowd the pan—do it in batches if needed.
4. In a bowl, combine corn, red onion, cilantro, lime juice, salt, and pepper. Mix and set aside.
5. Mash the avocados in a bowl with lime juice and salt. Keep it chunky or smooth—it’s up to you!
6. Scoop rice into bowls. Top with shrimp, a dollop of guacamole, a spoonful of corn salsa, and a generous drizzle of creamy sauce. Finish with extra cilantro or lime wedges if you like.

Notes

• Make it meal prep-friendly: Store rice, shrimp, salsa, and sauce separately in the fridge and assemble just before eating.
• Add toppings: Try shredded lettuce, diced tomatoes, pickled red onions, or even hot sauce.
• Use cauliflower rice for a low-carb option.
• Swap the protein: This blackened seasoning is also amazing on chicken or tofu!

Nutrition Facts

Calories

485

Carbs

43 g

Cholesterol

185 mg

Fat

23 g

Fiber

10 g

Net carbs

33 g

Protein

31 g

Sat. Fat

3 g

Sodium

2151 mg

Sugar

5 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.