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Blackened Shrimp Rice Bowl
This hearty rice bowl features spiced grilled shrimp, charred sweet corn, and a creamy poblano dressing. The smoky flavor comes from grilling both the vegetables and the seasoned shrimp, creating a satisfying contrast with the cool avocado and yogurt sauce. It makes a perfect weeknight dinner that feels fresh and filling. Earthy black beans and tender white rice soak up the bright, herbaceous dressing for a complete meal in one bowl.
Ingredients
- 2 ears yellow corn
- 1 large poblano chile
- ⅔ cup plain whole-milk strained yogurt (such as Greek yogurt)
- ⅓ cup fresh flat-leaf parsley leaves
- ¼ cup chopped fresh chives
- 1½ tsp. kosher salt, divided
- 1 lb. extra-large shrimp, peeled and deveined
- 2 tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
- 3 cups cooked white rice
- 1 (14-oz.) can black beans, drained and rinsed
- 2 avocados, halved, peeled, and chopped
Instructions
- 1Heat your grill to high, reaching at least 500°F. Set the corn and poblano chile directly on the oiled grates. Cook them uncovered for about 10 minutes, turning them occasionally until they develop dark char marks.
- 2Peel the charred skin off the poblano and discard the stem and seeds. Transfer the roasted pepper to a blender along with the yogurt, parsley, chives, and one teaspoon of the salt. Process the mixture for one minute until smooth. Slice the grilled corn kernels off the cob and set them aside.
- 3Combine the peeled shrimp, chili powder, cumin, garlic powder, black pepper, and the remaining half teaspoon of salt in a mixing bowl. Toss well to coat the seafood evenly. Thread the seasoned shrimp onto skewers and drizzle them with the olive oil.
- 4Lay the shrimp skewers on the hot, oiled grill grates. Close the lid and cook for two minutes on each side until the shrimp are opaque and lightly charred.
- 5Spoon the cooked white rice evenly into four serving bowls. Arrange the grilled shrimp, rinsed black beans, chopped avocados, and reserved corn kernels over the rice. Finish each bowl with a generous drizzle of the blended poblano dressing.