Pat the shrimp dry with paper towels and sprinkle generously with blackened seasoning, tossing to coat evenly.
1 pound lb large shrimp, peeled and deveined
Heat the skillet over medium-high heat and add a tablespoon of olive oil, shimmering when hot and releasing a fragrant aroma.
1 tbsp olive oil
Carefully place the seasoned shrimp into the hot pan in a single layer, listening for a sizzling sound as they hit the surface.
1 pound lb large shrimp, peeled and deveined
Sear the shrimp for about 2 minutes on one side, until the edges turn crispy and darkened, then flip and cook for another 2-3 minutes until opaque and cooked through.
1 pound lb large shrimp, peeled and deveined
Remove the cooked shrimp from the pan and set aside on a plate, letting them rest while you prepare the bowls.
1 pound lb large shrimp, peeled and deveined
Divide the cooked rice or grains into individual bowls, creating a colorful base for the shrimp.
2 cups cooked rice or grains
Top each bowl with halved cherry tomatoes, sliced cucumber, and chopped cilantro for fresh, vibrant accents.
1 cup cherry tomatoes, halved, 1/2 cup sliced cucumber, 1/4 cup chopped fresh cilantro
Place the crispy blackened shrimp on top of the assembled bowls, distributing evenly for presentation and serving.
1 pound lb large shrimp, peeled and deveined
Garnish with additional cilantro if desired, and serve immediately to enjoy the crispy, smoky, colorful bowl.
1/4 cup chopped fresh cilantro
