Favorite Menu Grain Bowl with Blackened Shrimp, Avocado, and Black Beans :: The Best Recipes

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Grain Bowl with Blackened Shrimp, Avocado, and Black Beans

"This blackened shrimp salad bowl is big and bold in flavor and makes for an extremely low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with elements you possibly already have on your kitchen/pantry. If you choose to serve burrito-fashion, just warmness up a few flour tortillas and wrap all of it up. Either manner, it's delish!"

Ingredients :

• Rice:
• 1 1/8 cups water
• 1/2 cup grimy rice blend (which include Zatarain's® Dirty Brown Rice)
• Shrimp:
• 1 pound huge shrimp, peeled and deveined
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 half teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon floor black pepper
• 2 tablespoons olive oil
• Corn Salad:
• 1 (15 ounce) can corn, tired
• 1 crimson bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tablespoon olive oil
• Greek Yogurt Avocado-Cilantro Dressing:
• 1 avocado
• 1/four cup chopped sparkling cilantro
• 1/4 cup undeniable Greek yogurt (inclusive of Chobani®)
• 1 clove garlic
• three tablespoons olive oil
• half of teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can black beans, drained
• 1 avocado, sliced
• 1 lime, reduce into wedges

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• Combine water and grimy rice blend in a saucepan and bring to a boil. Reduce warmth to low and cover. Cook till water is absorbed, approximately forty five minutes. Remove from warmth and let stand 5 mins. Fluff rice with a fork and set apart till wanted.
• 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 warmth. Add shrimp and cook until no longer purple, approximately 2 minutes per facet.
• Mix corn, pink bell pepper, cilantro, lime juice, and olive oil collectively in a bowl to make corn salad.
• Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse till dressing is easy.
• Assemble bowls with the aid of dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Notes :

• Add extra oil (or water) a touch bit at a time to the dressing if you desire a smoother consistency.
• If prepping in advance, upload sliced avocado and dressing simply before serving.

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