Blackened Shrimp Bowls

INGREDIENTS

• 2 c. cooked brown rice
• 1 lb. shrimp, tails removed, peeled and deveined
• 1 1/2 tsp. cumin
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. olive oil, divided
• 1 c. fire roasted corn
• 1 red pepper, diced
• 2 tbsp. freshly chopped cilantro, plus more for garnish
• Juice of 1 lime, divided
• 1 avocado, thinly sliced

DIRECTIONS

1. Make shrimp: in a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper.
2. In a large skillet over medium-high heat, heat 1 tbsp olive oil.
3. Add shrimp and cook until opaque and charred.
4. Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper.
5. Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each.
6. Garnish with cilantro, squeeze with lime and serve.

Link to recipe