Blackened shrimp is a classic southern favorite with BIG flavor and lots of spice. It’s rich, comforting, and satisfying. I’ve taken this southern gem and made it completely paleo. And added some bacon. Because bacon is awesome. Served over a bed of garlicky, buttery cauliflower rice and topped with fresh green onions, these blackened shrimp bowls are where it’s at.
In my opinion, this recipe has just the right amount of spice. Enough to deserve the title of blackened, but it’s not so spicy that you can’t taste your food. I would say you could categorize it as a medium-level spice. If you’re more of a mild gal or guy, cut the cayenne pepper in half or a quarter. I wouldn’t leave it out completely though because it really brings out all of the other flavors in the dish.
If you’ve never made cauliflower rice before, it is really easy to make with a food processor. My favorite method is to use the shredding disc attachment because it takes less than a minute to make the rice and the texture is really nice. For a food processor with the shredding disc attachment, check out the Cuisinart 11-cup food processor.
If you don’t have a shredding disc for your food processor, you can also use the regular blade attachment. Just chop the cauliflower by hand, then gently pulse the cauliflower pieces in the food processor. Mix with a sturdy spatula in between pulses. If you are using the blade attachment method, be sure not to make the texture too fine or you will end up with soggy cauliflower rice once you cook it.
Another option is to grate the cauliflower by hand with a cheese grater. It takes a little longer, but will give you similar results. Lastly, feel free to use pre-made cauliflower rice if you can find it! This will save a little time during prep and cleanup.
- 1 Tbsp paprika
- 1 Tbsp smoked paprika
- ½ tsp cayenne pepper (use less for mild spice)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 12 to 16 oz raw shrimp, peeled
- 1 large head cauliflower (or 6 cups pre-made cauliflower rice)
- 2 Tbsp grass-fed butter or ghee
- 2 large cloves garlic, minced
- ½ tsp sea salt
- 9 oz bacon, diced
- 2 green onions, thinly sliced
- Place all ingredients into a large ziplock bag and shake to mix.
- Place shrimp into the bag with the seasonings, seal, and shake gently to coat the shrimp.
- Set the bag aside.
- To make the cauliflower rice, use a food processor with a shredding disc attachment to shred the cauliflower into a rice texture. Alternately, the regular blade attachment of food processor can also be used. If you don't have a food processor, a cheese grater can be used to manually shred the cauliflower.
- Melt the butter or ghee in a large skillet over medium heat. Cast iron is recommended.
- When the skillet is hot, add garlic and cook for 2 minutes, stirring occasionally.
- Add cauliflower rice and salt and cook for 5 minutes, stirring occasionally.
- Remove to serving bowls. Keep warm in oven, if desired. (I usually don't worry about that though)
- Add bacon to the skillet and cook over medium heat for about 10 minutes or until the bacon is crispy, stirring occasionally.
- Remove the bacon to a small bowl. Leave the bacon grease in the skillet in order to cook the shrimp.
- Increase the heat to high, let the skillet heat up, then add the shrimp, one by one, and cook for about 1 minute per side for large shrimp. You may need to cook the shrimp in batches, depending on the size of your pan.
- Remove the shrimp to the serving bowls.
- Top with bacon and green onion slices.
I hope you enjoy this recipe! Drop me a line in the comments section to let me know what you think!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.