Blackened Shrimp Bowl

This blackened shrimp bowl is grilled to perfection and topped with fresh pineapple salsa, cubed mango sent from my grandparents in Florida, and a creamy sriracha mayo drizzle. It's bright, bold, and ready for summer!

Served alongside a crisp bruschetta (linked here!), this bowl is a celebration of sunshine, spice, and what’s in season — with cilantro straight from my garden.

Serves 4-5

Ingredients

For the Shrimp

• 2 lb raw shrimp, peeled and deveined

• The Gospel all-purpose rub (or your favorite Cajun-style seasoning)

• 2 tbsp olive oil

• Skewers (wooden or metal)

Optional: Make your own Gospel rub!
Mix:

• 1 tbsp brown sugar

• 1 tbsp white sugar

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp kosher salt

• ½ tsp onion powder

• ½ tsp black pepper

• ¼ tsp cayenne pepper

For the Pineapple Salsa

• 2 ½ cups fresh pineapple, finely cubed

• ½ cup sweet onion, finely diced

• ¼ cup fresh cilantro, chopped (from the garden!)

• Juice of 1 lime

• Salt and freshly ground pepper to taste

For the Bowl

• 2 cups fresh mango, cubed (shoutout to my grandparents’ mango tree in Florida)

• 2 cups uncooked white rice (makes about 6 cups cooked)

• ½ cup mayonnaise

• 2 tbsp sriracha (adjust for heat preference)

• Optional: sliced avocado, jalapeños, or lime wedges for serving

• Bruschetta (link to recipe)

Directions

1. Marinate & Skewer the Shrimp:
   In a bowl, toss the shrimp with olive oil and The Gospel seasoning (or homemade seasoning) until evenly coated. Let it marinate while the grill heats up. Thread shrimp onto skewers.

2. Cook the Rice (quick recipe if needed!):
   Rinse rice under cold water. Use double the amount of water to rice (e.g., 2 cups rice = 4 cups water). Bring the water to a boil in a medium saucepan, add a pinch of salt and a bit of butter if you'd like. Stir in the rice, reduce heat to low, cover, and simmer for about 25 minutes, until the water is absorbed. Turn off the heat, let it sit covered for 2 minutes, then fluff with a fork. OR use a rice cooker — that’s what I do!!

3. Make the Pineapple Salsa:
   In a bowl, combine pineapple, onion, cilantro, lime juice, salt, and pepper. Let it sit in the fridge for 10–15 minutes so the flavors can meld.

4. Prep the Sriracha Mayo:
   Mix mayo and sriracha in a small bowl until smooth. Taste and adjust the heat to your liking. Add to a squeeze bottle for easy drizzling (and presentation points!).

5. Grill the Shrimp:
   Heat a grill or grill pan over medium-high. Lightly oil the grates. Grill shrimp for 2–3 minutes per side until slightly charred.

6. Assemble the Bowls:
   In each bowl, start with a scoop of rice. Top with grilled shrimp, pineapple salsa, cubed mango, and a drizzle of sriracha mayo. Add optional toppings if desired.

7. Serve with Bruschetta:
   Plate it alongside my favorite garden-fresh bruschetta recipe for the perfect balance of smoky, sweet, spicy, and crisp. Enjoy!!!