What type of shrimp should I buy?

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.

What type of mangos do you use for the salsa? Can I use frozen mango?

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.

Can I use light coconut milk?

You can try it! Typically light coconut milk has a much milder flavor but it should still work.

Blackened Shrimp Bowls - Healthyish Appetite

Blackened Shrimp Bowls

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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.

Author: Leanne Ray, MS, RDN
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

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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.

Equipment

cast iron skillet

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chef’s knife

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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.

Find it online: https://healthyishappetite.com/blackened-shrimp-bowls/