Grain Bowl with Blackened Shrimp, Avocado, and Black Beans


  • 1 ⅛ cups water
  • ½ cup dirty rice mix (such as Zatarain’s® Dirty Brown Rice)
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 ½ teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 (15 ounce) can corn, drained
  • 1red bell pepper, diced
  • ¼ cup chopped fresh cilantro
  • 1lime, juiced
  • 1 tablespoon olive oil
  • 1avocado
  • ¼ cup chopped fresh cilantro
  • ¼ cup plain Greek yogurt (such as Chobani®)
  • 1 clove garlic
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (15 ounce) can black beans, drained
  • 1avocado, sliced
  • 1lime, cut into wedges
  • Directions

  • Step 1

    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.


  • Step 2

    While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.

  • Step 3

    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.

  • Step 4

    Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.

  • Step 5

    Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.

  • Step 6

    Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

  • Cook's Notes:

    Add more oil (or water) a little bit at a time to the dressing if you desire a smoother consistency.

    If prepping in advance, add sliced avocado and dressing just before serving.

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