Pin A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice—a fresh and satisfying meal with a Southwestern twist.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined
- Shrimp: 1 tbsp olive oil
- Shrimp: 2 tsp smoked paprika
- Shrimp: 1 tsp garlic powder
- Shrimp: 1 tsp onion powder
- Shrimp: 1/2 tsp dried thyme
- Shrimp: 1/2 tsp dried oregano
- Shrimp: 1/2 tsp cayenne pepper (adjust to taste)
- Shrimp: 1/2 tsp salt
- Shrimp: 1/4 tsp black pepper
- Avocado Corn Salsa: 1 ripe avocado, diced
- Avocado Corn Salsa: 1 cup corn kernels (fresh or thawed from frozen)
- Avocado Corn Salsa: 1/2 cup cherry tomatoes, quartered
- Avocado Corn Salsa: 1/4 cup red onion, finely diced
- Avocado Corn Salsa: 2 tbsp fresh cilantro, chopped
- Avocado Corn Salsa: 1 jalapeño, seeded and minced (optional)
- Avocado Corn Salsa: Juice of 1 lime
- Avocado Corn Salsa: 1/4 tsp salt
- Bowl Base & Garnish: 2 cups cooked white or brown rice (hot)
- Bowl Base & Garnish: Lime wedges, for serving
- Bowl Base & Garnish: Extra cilantro, for garnish
Instructions
- Prepare the Shrimp:
- In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper until evenly coated.
- Cook the Shrimp:
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until opaque and slightly charred. Remove from heat.
- Make the Salsa:
- In another bowl, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt.
- Assemble the Bowls:
- Divide cooked rice among four bowls. Top each bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Pin Required Tools
Large skillet, Medium mixing bowls, Chefs knife, Cutting board, Measuring spoons.
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free; verify packaged ingredients if sensitive. Double-check all ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 390. Total Fat: 15 g. Carbohydrates: 39 g. Protein: 25 g.
Recipe FAQ
- → What makes shrimp blackened in this dish?
The shrimp are tossed in smoked paprika, cayenne, and herbs, then seared on high heat for a charred finish.
- → Can I substitute rice with something else?
Yes, you can use quinoa or cauliflower rice for a lower-carb option, or even black beans for added texture.
- → Is this dish spicy?
It has a spicy kick from cayenne and jalapeño. Adjust these ingredients for milder or bolder heat as desired.
- → What are good garnishes for this bowl?
Fresh cilantro, lime wedges, and extra salsa brighten the flavors and presentation of the bowl.
- → Is this meal gluten-free?
Yes, it uses naturally gluten-free ingredients. Check packaged goods to ensure they’re certified gluten-free.
- → Can frozen shrimp be used?
Absolutely. Thaw frozen raw shrimp completely and pat dry before seasoning and cooking.