Blackened Shrimp Rice Bowl

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Spiced shrimp bring more roast and warmth to the bowl, while lime and avocado keep everything fresh and bright.

Serves: 4 people

Preparation time: 50 min

Ingredients

• Rice – 300 g
• Shrimp, peeled – 350 g
• Paprika – 1 tsp
• Ground cumin – 1 tsp
• Garlic powder – 1 tsp
• Onion powder – 1/2 tsp
• Olive oil – 2 tbsp
• Lime – 1
• Sweetcorn – 150 g
• Red pepper – 1
• Avocado – 1
• Coriander – 2 tbsp, chopped
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Cook the rice first. This bowl is more in the warm rice-bowl direction, but it still works best if the toppings stay fresh and separate.
STEP 2
Season the shrimp with paprika, cumin, garlic powder, onion powder, salt and pepper.
STEP 3
Heat a pan well, add the oil and cook the shrimp quickly until they pick up colour and are just cooked. Add a squeeze of lime at the end.
STEP 4
Warm the sweetcorn briefly in the same pan and slice the pepper and avocado.
STEP 5
Serve the shrimp over the rice with the corn, pepper and avocado and finish with coriander and extra lime.