Grain Bowl with Blackened Shrimp, Avocado, and Black Beans


This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

close up view of a Grain Bowl with Blackened Shrimp, Avocado, and Black Beans, served with limes on a white platter
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
4 servings



  • 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

Corn Salad:

  • 1 (15 ounce) can corn, drained

  • 1 red bell pepper, diced

  • ¼ cup chopped fresh cilantro

  • 1 lime, juiced

  • 1 tablespoon olive oil

Greek Yogurt Avocado-Cilantro Dressing:

  • 1 avocado

  • 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

  • 1 avocado, sliced

  • 1 lime, cut into wedges


  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.

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

  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.

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

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

  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.

Nutrition Facts (per serving)

696 Calories
39g Fat
62g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 696
% Daily Value *
Total Fat 39g 50%
Saturated Fat 6g 31%
Cholesterol 175mg 58%
Sodium 2032mg 88%
Total Carbohydrate 62g 22%
Dietary Fiber 19g 66%
Total Sugars 6g
Protein 33g
Vitamin C 64mg 319%
Calcium 123mg 9%
Iron 8mg 43%
Potassium 1323mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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