Save 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.
I first enjoyed this dish during a lively summer barbecue and immediately loved how the textures and flavors complemented each other perfectly.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp peeled and deveined, 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper (adjust to taste), 1/2 tsp salt, 1/4 tsp black pepper
- Avocado Corn Salsa: 1 ripe avocado diced, 1 cup corn kernels (fresh or thawed from frozen), 1/2 cup cherry tomatoes quartered, 1/4 cup red onion finely diced, 2 tbsp fresh cilantro chopped, 1 jalapeño seeded and minced (optional), Juice of 1 lime, 1/4 tsp salt
- Bowl Base & Garnish: 2 cups cooked white or brown rice (hot), Lime wedges for serving, Extra cilantro for garnish
Instructions
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- In another bowl gently combine avocado corn cherry tomatoes red onion cilantro jalapeño (if using) lime juice and salt.
- Step 4:
- Divide cooked rice among four bowls. Top each bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- Step 5:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save This recipe always brings my family together around the table sharing stories and laughter over a delicious meal.
Nutritional Information
Calories 390 Total Fat 15 g Carbohydrates 39 g Protein 25 g
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free verify packaged ingredients if sensitive.
Required Tools
Large skillet Medium mixing bowls Chefs knife Cutting board Measuring spoons
Save This blackened shrimp bowl is a quick vibrant meal perfect for any occasion.
Recipe FAQ
- → What type of shrimp works best for this dish?
Large raw shrimp, peeled and deveined, provide the best texture and flavor when blackened and cooked quickly in a hot skillet.
- → Can I use a different grain instead of rice?
Yes, quinoa or cauliflower rice are excellent low-carb alternatives that pair well with the shrimp and salsa flavors.
- → How is the blackening spice blend made?
The blend combines smoked paprika, garlic and onion powders, thyme, oregano, cayenne pepper, salt, and black pepper for a smoky, slightly spicy crust.
- → What adds freshness to the avocado corn salsa?
Ingredients like lime juice, cilantro, cherry tomatoes, and red onion brighten the salsa and complement the savory shrimp beautifully.
- → Is this dish suitable for gluten-free diets?
Yes, naturally gluten-free ingredients are used, but always check packaged items to ensure no hidden gluten.