Turn up the heat with this bold Blackened Shrimp Bowl. It’s smoky, spicy and seriously addictive. It’s made with juice shrimp, seared to perfection. Then it’s topped with cooling cilantro lime crema. This meal hits hard, tastes fresh and keep you coming back for seconds.
1 Tbsp smoked paprika (15 mL)
1 Tbsp kosher salt (15 mL)
1 Tbsp garlic powder (5 mL)
1 tsp cayenne pepper (5 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp dried thyme (2 mL)
340 g extra large shrimp, deshelled and deveined
1 Tbsp Canola oil (15 mL)
1 cup Basmati rice (250 mL)
1 cup canned crushed tomatoes (250 mL)
1/2 red pepper, diced (1/2)
1/2 cup onion, diced (125 mL)
1/2 cup celery, diced (125 mL)
1 cup vegetable stock (250 mL)
1 avocado (1)
1/2 cup red cabbage, shredded (125mL)
4 sprigs cilantro, destemmed and finely chopped (4)
1 Tbsp lime juice (15 mL)
1/2 cup plain yogurt (125 mL)
1 Tbsp smoked paprika (15 mL)
1 Tbsp kosher salt (15 mL)
1 Tbsp garlic powder (5 mL)
1 tsp cayenne pepper (5 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp dried thyme (2 mL)
340 g extra large shrimp, deshelled and deveined
1 Tbsp Canola oil (15 mL)
1 cup Basmati rice (250 mL)
1 cup canned crushed tomatoes (250 mL)
1/2 red pepper, diced (1/2)
1/2 cup onion, diced (125 mL)
1/2 cup celery, diced (125 mL)
1 cup vegetable stock (250 mL)
1 avocado (1)
1/2 cup red cabbage, shredded (125mL)
4 sprigs cilantro, destemmed and finely chopped (4)
1 Tbsp lime juice (15 mL)
1/2 cup plain yogurt (125 mL)
