Blackened Shrimp Corn Prescott Bowl Recipe

Make the spice mix

In a small bowl combine paprika, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt and black pepper. Stir to combine.

Pat the shrimp dry with paper towels. Place them in a medium bowl and drizzle with 1.5 tbs olive oil and 1 tbs lemon juice; toss to coat.

Sprinkle the spice mix over the shrimp and toss until evenly coated. Let sit 5–10 minutes at room temperature to absorb flavors.

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add a thin film of oil (if skillet is dry) and when shimmering, add shrimp in a single layer without crowding (work in two batches if needed).

Cook shrimp 1.5–2 minutes per side until blackened, opaque and just cooked through. Remove to a plate and tent loosely with foil to keep warm.

In the same skillet over medium heat add 1 tbs butter and 1 tsp olive oil. When butter melts, add the corn kernels and red bell pepper. Cook, stirring occasionally, until corn begins to brown and peppers are softened, about 4–6 minutes.

Stir in the sliced green onions, 0.25 cup chopped cilantro, salt and black pepper. Cook for another 1 minute to blend flavors.

Remove skillet from heat and stir in 1 tbs lime juice. Taste and adjust seasoning. Keep warm until assembling bowls.

In a blender or small food processor combine Greek yogurt (or sour cream), 0.25 cup packed cilantro, 1 tbs lime juice, 1 tsp olive oil, honey, 1 small garlic clove and 0.25 tsp salt. Blend until smooth, adding up to 1 tsp water to reach a drizzling consistency.

Taste and adjust salt, lime or honey as needed. Transfer to a squeeze bottle or small bowl for serving.

Divide the cooked rice evenly between two bowls (about 1 cup cooked rice per bowl).

Top each bowl with 1 cup lightly packed baby spinach or mixed greens on one side of the rice.

Spoon half of the warm corn & vegetable mix (about 3/4 cup) next to the greens in each bowl.

Arrange half of the blackened shrimp (about 8 shrimp) over the rice or on top of the corn in each bowl.

Add sliced avocado, sprinkle 2 tbs crumbled cotija or feta per bowl, and add pickled jalapeños if using.

Drizzle 1.5–2 tbs of the creamy cilantro-lime sauce over each bowl. Garnish with extra cilantro, green onion slices, and a lime wedge.

Serve immediately so shrimp remain warm and slightly crisp.