These blackened shrimp bowls are beyond flavorful with a base of fluffy coconut rice, perfectly spiced shrimp and a juicy and sweet mango salsa to finish. They come together in just 35 minutes making this an excellent weeknight dinner option.
This is one of those meals that really just makes it feel like summer in our house. The most luscious and slightly sweet coconut rice followed by charred shrimp and a simple mango salsa to cool it off. It is so satisfying to eat! I’ve been making some version of this for years and I can’t wait for you to give it a try.
Can I just add that shrimp is such an underrated weeknight protein? It cooks in about five minutes flat, with very little prep. I included a blend of seasonings to use in the recipe card, but you can also use a store-bought blend (blackened seasoning, cajun seasoning, etc.) and make this go even faster.
You’ll prep everything while the rice cooks and then it all just gets layered in a bowl with those beautiful colors that pop. I just love it! Minimal effort, big reward meal. Here’s what you need to make these blackened shrimp bowls:
Ingredients
- jasmine rice
- coconut milk (canned only! it should full fat and unsweetened)
- sugar (just enough to balance the richness of the coconut)
- shrimp
- spices: smoked paprika, granulated garlic, sea salt, dried basil, dried oregano & black pepper
- black beans
- cilantro
- mango
- red bell pepper
- red onion
- limes
Tips for Cooking Shrimp Successfully
Shrimp is a really nice choice for a weeknight protein because it cooks so fast. Just 2-3 minutes per side is all you need for an opaque center and tender (never rubbery) bite. Because of this it can be easy to over cook!
If you want to get the mango salsa made while the shrimp is cooking, I would recommend setting a timer so you don’t forget about the shrimp and let it go too long. If you like checking the temperature to make sure it’s cooked properly, the inside should reach 145° F for food safety purposes.
Tails on or off? I sometimes like to leave them on for a pretty presentation, but I cut them off when I’m cooking for my kids and not as worried about that. So in short, it’s totally up to you!
FAQs and Substitutions
I always just grab whatever I can find at the seafood counter in the grocery store. It’s typically labeled “previously frozen”, raw, deveined, tail-on shrimp. Avoid using frozen or pre-cooked shrimp here.
I prefer the yellow “champagne” mangos because they tend to be more sweet and flavorful. I wouldn’t recommend using frozen mango because of the excess liquid that will come from it.
You can try it! Typically light coconut milk has a much milder flavor but it should still work.
I have a feeling once you try this bowl, it’ll be on repeat for you in the warmer months. Best enjoyed outside as the sun sets, in my opinion!
And in case you love bowl meals as much as we do…
3 More Tasty Bowl Recipes:
PrintBlackened Shrimp Bowls
These blackened shrimp bowls are beyond flavorful with a base of fluffy coconut rice, perfectly spiced shrimp and a juicy and sweet mango salsa to finish.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Mains, Entreés
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups jasmine rice
- 1 can full-fat coconut milk
- 1.5 cups water
- 2 tablespoons sugar
- 1.5 teaspoons salt, divided
- 1 pound raw, (tail on) shrimp
- 1 tablespoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 14.5 oz can black beans, drained and rinsed
- garnish: cilantro leaves, lime wedges
Mango Salsa Ingredients
- 1 cup small diced champagne mango (about 3)
- 1/2 red bell pepper, minced
- 2 tablespoons red onion, minced
- 2 Tbsp cilantro, minced
- 1/2 lime, zested & juiced
- generous pinch of kosher salt
Instructions
- Add rice, coconut milk, water, sugar and 1 teaspoon of the salt to a large saucepan. Bring to a boil, stir, cover and lower heat to a simmer, then cook for 15 minutes. Remove from heat and let stand (covered) for 5-10 more minutes before serving. Fluff with a fork.
- Meanwhile, heat oil in a large skillet over medium heat. Pat the shrimp dry with paper towels and add to a large bowl. Add smoked paprika, granulated garlic, basil, oregano, pepper and remaining 1/2 teaspoon of salt, then toss to coat. Transfer shrimp to the hot pan in one single layer (in batches if necessary) and cook until opaque, about 2-3 minutes per side. Remove the tails if desired.
- Make the mango salsa: add all ingredients to a small bowl and stir to combine.
- To serve: layer rice, shrimp, black beans and mango salsa in shallow bowls. Garnish with additional cilantro and lime wedges.
Notes
- The equipment section and ingredients list above provides affiliate links to things I use often in my kitchen and love.
- Note on serving size and nutritional info: half of the rice is factored into the nutritional information as it is such a large batch.
- The coconut rice in this dish is inspired by Chrissy Teigan’s recipe from her original cookbook, Cravings.
Photos by Kaleigh McMordie.
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