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These super easy Blackened Shrimp Bowls are made with fresh, natural ingredients and perfectly cooked shrimp that are seriously loaded with flavor. These shrimp and veggie packed bowls are anything but lackluster!

A white bowl is filled with cucumbers, onions, tomatoes, tortilla strips, corn, kidney beans, and shrimp.
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Whether you’re making one for lunch or dinner, you’re going to be so excited to enjoy a blackened shrimp bowl. They’re SO easy to whip up and so very satisfying!

Have you ever had a meal and thought wow… I’m still hungry? Who am I kidding – we’ve all been there. Well, with this recipe, that’s absolutely not an issue. Between the deliciously blackened shrimp and hearty serving of fresh veggies, you’ll definitely be full after enjoying a bowl!

So these bowls are healthy, filling, AND delicious. This is a tried and true guilt-free recipe that I really love making, especially in the summertime. I mean, just look at it! It looks like it should be enjoyed by the pool, right?

If you’re not in the seafood mood, this blackened steak might be more up your alley!

Blackened shrimp are placed next to onions, corn and cucumbers in a white bowl.

Frozen or raw shrimp?

I am using fresh shrimp as they are generally easier for me. You can get them already peeled and deveined. Frozen shrimp is fine, but you gotta make sure it’s defrosted before cooking!

Don’t defrost at room temperature because of bacteria. When the shrimp are defrosted, dry them with kitchen paper before cooking to remove excess of water.

How to store leftovers?

Let shrimp cool down completely, transfer in an airtight container, and refrigerate. Store the shrimp and the vegetables separately. It will keep up to 3 days.

Reheat in the microwave on low heat until warm.

How to freeze?

Freeze shrimp packed in a plastic or reusable silicone bag. Label and freeze up to 1 month. Don’t freeze vegetables.

Defrost shrimp completely before reheating. You can reheat in a pan with a bit of butter.

A large portion of blackened shrimp bowl is ready to be eaten.

Ingredients for Blackened Shrimp Bowls

To blacken the shrimp, you’ll need:

  • Shrimp – Fresh is best!
  • Olive oil – Dark extra virgin olive oil yields the best results
  • Onion – Red onions provide the strongest flavor
  • Garlic – Freshly chopped or pre-minced are both fine
  • Lemon juice – Always use freshly squeezed juice, not that store-bought bottled stuff
  • Blackened seasoning mix – Any brand should work
  • Salt and pepper

Here’s what to fill the bowl with:

  • Lettuce – Romaine is my go-to for these bowls, but spinach, kale, or iceberg lettuce all work as well
  • Red kidney beans – The protein in these will also help you stay fuller for longer
  • Cucumber – Make sure you buy a fresh cucumber by inspecting the skin. If it’s wrinkled or has soft spots, it’s likely too ripe!
  • Corn – Try making my Mexican Street Corn off the Cob
  • Cherry tomatoes – Grape tomatoes are a good substitute
  • Limes
  • Guacamole – Make my homemade Guacamole recipe for the freshest guac!
  • Red onion
  • Tortilla strips – A store-bought bag will work

Those are all of my favorite foods to add to these blackened shrimp bowls. However, if you can think of anything else delicious to toss in there, go for it!

A blackened shrimp is being lifted from the bowl with a fork.

Craving more shrimp recipes?

Air Fryer Coconut Shrimp

Salted Lime Butter Grilled Shrimp Skewers

Shrimp and Zucchini Orzo

Shrimp Fajita Bowls

5 from 2 votes

Blackened Shrimp Bowls

These blackened shrimp bowls are full of flavor and the toppings you can add are endless!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 1 pound (454 g) fresh shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • ½ tablespoon lemon juice
  • 2 ounce (57 g) blackened seasoning mix
  • Salt and pepper, to taste

For the bowl:

  • Bunch of lettuce leaves, rinsed and drained
  • 1 ½ cups (266 g) red kidney beans, rinsed and drained
  • Cucumber
  • Corn
  • Cherry tomato, halved
  • Limes, quartered
  • Guacamole
  • Red onion, thinly sliced
  • Tortilla strips
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  • Pat dry shrimp with a kitchen towel or paper towel.
  • In a large bowl, mix shrimp, oil, onion, garlic, lemon juice with seasoning mix.
  • Heat a large pan over medium high heat until it smokes hot. Add shrimp mix in the pan and sear. Let shrimp cook until nicely browned/blackened on both sides. It will take about 3 minutes. Remove from heat.
  • Prepare your bowl by starting with the lettuce as base then build your bowl with the other ingredients. Add shrimp last.
  • Serve immediately.


Serving: 1serving, Calories: 274kcal, Carbohydrates: 19g, Protein: 29g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 286mg, Sodium: 4660mg, Potassium: 409mg, Fiber: 5g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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1 Comment

  1. I made this, but I only had Creole Seasoning mix so that is what I used. Excellent bowl. I will make this again and again.