Go Back

Low Calorie Blackened Shrimp Bowls - Bright, Spicy, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 lb large shrimp, peeled and deveined, tails off
  • Oil: 1–2 tsp olive oil or avocado oil
  • Blackened seasoning: 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne (adjust to taste), 1/2 tsp black pepper, 1/2 tsp kosher salt
  • Base: 3–4 cups cauliflower rice (for lowest calories) or cooked brown rice/quinoa
  • Crunchy veggies: 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1 cup shredded red cabbage or romaine, 1/2 red onion (thinly sliced)
  • Fresh add-ins: 1 avocado (optional, diced), 1/4 cup cilantro (chopped)
  • Citrus: 1–2 limes (zest and juice)
  • Yogurt-lime sauce: 1/2 cup nonfat plain Greek yogurt, 1 tbsp lime juice, 1 tsp honey or agave, pinch of salt, splash of water to thin
  • Optional extras: Corn kernels (fresh or frozen), pickled jalapeños, hot sauce

Method
 

  1. Prep the shrimp. Pat shrimp very dry with paper towels. Dry shrimp sear better and pick up more flavor.
  2. Mix the seasoning. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.
  3. Season the shrimp. Toss shrimp with 1–2 tsp oil, then coat evenly with the blackened seasoning. Set aside while you prep the bowl ingredients.
  4. Prepare the base. If using cauliflower rice, sauté it in a nonstick skillet with a pinch of salt for 4–5 minutes until just tender. If using cooked grains, warm them up and fluff.
  5. Make the yogurt-lime sauce. Whisk Greek yogurt, lime juice, honey, and a pinch of salt. Add a splash of water to reach a drizzle consistency. Zest half a lime into the sauce for extra brightness if you like.
  6. Chop the veggies. Halve tomatoes, dice cucumber, shred cabbage or chop romaine, and slice red onion thin. Roughly chop cilantro. Dice avocado if using.
  7. Cook the shrimp. Heat a large nonstick skillet over medium-high until hot. Add seasoned shrimp in a single layer. Cook 2–3 minutes per side until opaque and lightly charred at the edges. Do not overcrowd the pan; work in batches if needed.
  8. Build the bowls. Add cauliflower rice or grains to bowls. Top with cabbage/romaine, cucumber, tomatoes, onion, and corn if using. Add shrimp on top.
  9. Finish with freshness. Squeeze lime over the bowls, sprinkle cilantro, and add avocado if desired. Drizzle with the yogurt-lime sauce. Taste and adjust with extra lime, salt, or hot sauce.
  10. Serve immediately. Enjoy warm shrimp against cool, crunchy veggies and creamy sauce for the best texture.