Blackened Shrimp Bowl with Mango Salsa
I absolutely love seafood! In fact, having more fresh seafood was one of the things I was really looking forward to with moving down to Florida.
One of our favorite local spots here, Longdoggers, has the best rice bowls that are topped with your choice of fresh grouper, ahi tuna, chicken or my favorite: shrimp!
They have a bowl called a “Tico Pico Bowl” which is served with jasmine rice, black beans, pico de gallo, a spicy ranch sauce and your choice of protein… The blackened shrimp is hands-down the most delicious option…
I love a dish that’s fresh, packed full of flavor, filling and makes you feel like you’ve made a healthy choice!
So I decided to try and make my own version of this shrimp bowl, but changing to a mango salsa, no beans (to cut down on some of the carbs), a spicy Greek yogurt ranch sauce, and of course the star of this dish – the blackened shrimp… Seriously so yummy!
Note: if shrimp isn’t your thing, just sub it out for some tilapia, mahi mahi, cod or even chicken.
Either way you go with this recipe it will quickly become a favorite!
If you’re like me and love a lot of fresh flavors with a punch of spice this is definitely a dish for you! 🙂
Blackened Shrimp Bowl Ingredients:
[ingredients title=”For the Blackened Shrimp Bowl”]
- 2 lbs. uncooked shrimp, peeled and deveined
- 2 1/2 tbsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. dried thyme
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil, for cooking
- jasmine rice (I just used the microwavable or boil-in-a-bag kind)
[ingredients title=”For the Mango Salsa”]
- 6 oz. mango, cubed small
- 1 roma tomato, diced small
- 1/3 cup red onion, finely chopped
- 1/4 cup cilantro, loosely packed then chopped
- juice of 1/2 lime
- 1/2 tsp. kosher salt
- 1/2 stevia packet
- optional: 1 jalapeno, diced and seeded
[ingredients title=”For the Spicy Greek Yogurt Sauce”]
- 2/3 cup plain non-fat greek yogurt
- 1 tsp. hidden valley ranch dry mix
- 1 tsp. Sriracha
- 1/4 tsp. chili powder
- 1/8 tsp. cumin
- 1/8 tsp. cayenne
To Make the Mango Salsa:
- Chop all salsa ingredients into small pieces; stir together to combine.
- Place into the fridge until ready to serve.
To Make the Spicy Ranch Sauce:
- Combine all sauce ingredients in a small bowl. Whisk until smooth.
- Refrigerate until ready to serve.
To Make the Blackened Shrimp:
- After shrimp is peeled and deveined, place into a large bowl.
- Add paprika, cayenne, garlic, oregano, thyme, onion powder, salt and pepper. Toss to completely coat each shrimp with blackened seasoning.
- In a large skillet heat 1 tbsp. olive oil on medium heat, then add 1/2 the amount of shrimp into the oiled pan and cook for 3-5 minutes or until shrimp is fully cooked. Remove shrimp from pan.
- Add remaining tablespoon to the skillet, add the other half of the shrimp and cook for 3-5 minutes.
To Build your Bowl:
- Start with 3/4 cup jasmine rice on the bottom.
- Top with 6 oz. blackened shrimp and mango salsa, then drizzle with 2 tbsp. spicy ranch and serve.
Servings: 5 approx.
Serving Size: 6 oz. cooked shrimp, 3/4 cup cooked jasmine rice, mango salsa and 2 tbsp. spicy ranch
Fat: 8 g
Carbohydrates: 39 g
Sugar: 1 g
Fiber: 0 g
Sodium: 351 mg
Protein: 42 g
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