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Grilled Blackened Shrimp Rice Bowls
Smoky, charred, and packed with bold flavors, these loaded rice bowls bring the best of summer grilling straight to your table. You'll toss plump shrimp in a warm spice blend before hitting the hot grates alongside fresh sweet corn and a poblano pepper. That roasted pepper forms the base of a creamy, herbaceous yogurt dressing that ties everything together. Layered over warm rice with creamy avocado and hearty black beans, it's a complete, satisfying meal that doesn't skimp on texture.
Equipment
- Grill
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 occasionally until they develop dark char marks. The char adds a deep, smoky flavor to the final dish.
- 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 1 teaspoon of the salt. Process the mixture for 1 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 1/2 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 2 minutes on each side until the shrimp are opaque and lightly charred. Don't overcook them, or they'll become rubbery.
- 5Spoon the cooked white rice evenly into 4 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.
Notes
- Make ahead: You can blend the poblano dressing up to 2 days in advance and store it in an airtight container in the fridge.
- Prep: Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning over the high heat.
- Swap: If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully for both the vegetables and the shrimp.