Why This Dish Might Save Your Week
I’ve been thinking about how sometimes a meal becomes more than just fuel. It’s a little act of rebellion, a way to say, “Yeah, I cooked today.” These blackened shrimp bowls? They smell like a smoky campfire mixed with a touch of paprika and garlic. Sharp, spicy, a bit charred. They remind me of those bossy nights when I just want something fast but with character. I never expected to crave crusty, spicy shrimp—something about the smoky blackening spices hits a different corner of my brain. And honestly, cooking this feels like a tiny victory. Just if you’re tired of tasting bland chicken all week, these shrimp might surprise you—little fiery bites that somehow feel warming, like a secret handshake from your kitchen.
Blackened Shrimp Bowls
Ingredients
Equipment
Method
- Combine paprika, cayenne pepper, garlic powder, black pepper, and salt in a small bowl. Toss the peeled and deveined shrimp with 1 tablespoon of olive oil in a large bowl, then evenly coat with the spice mixture, ensuring all shrimp are well seasoned.1 pound shrimp
- Preheat a large skillet or cast iron pan over high heat until shimmering, about 2-3 minutes. Add 1 tablespoon of olive oil and let it heat until it begins to smoke slightly.1 pound shrimp
- Place the seasoned shrimp in the hot skillet in an even layer. Cook for about 2 minutes without moving, until the bottom edges start to blacken and smell smoky.1 pound shrimp
- Flip the shrimp with tongs and cook for an additional 1-2 minutes, until they are opaque and have a crispy, charred exterior. Use a thermometer to ensure internal temperature reaches 120°F for perfect doneness.1 pound shrimp
- Remove the shrimp from the skillet and transfer to a plate. Let rest for 1 minute to allow juices to settle and prevent overcooking.1 pound shrimp
- Serve the blackened shrimp over your choice of grains or vegetables, with optional toppings like fresh herbs or a squeeze of lime for added flavor.
Sometimes I think the best meals are the ones that scare you a little. Or at least make you wonder if you’re allowed to pull off smoke-laden shells on a Tuesday. Who knows — maybe this is the start of my new ritual. Or just dinner I won’t forget anytime soon.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
