# Components:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp dried thyme
07 - 1/2 tsp dried oregano
08 - 1/2 tsp cayenne pepper (adjust to taste)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed
13 - 1/2 cup cherry tomatoes, quartered
14 - 1/4 cup red onion, finely diced
15 - 2 tbsp fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced (optional)
17 - Juice of 1 lime
18 - 1/4 tsp salt
→ Bowl Base & Garnish
19 - 2 cups cooked white or brown rice, hot
20 - Lime wedges, for serving
21 - Extra cilantro, for garnish
# Directions:
01 - Combine shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper in a medium bowl; toss until evenly coated.
02 - Heat a large skillet over medium-high heat; arrange shrimp in a single layer and cook 2 to 3 minutes per side until opaque and slightly charred; remove from heat.
03 - Gently mix avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt in a separate bowl.
04 - Divide hot cooked rice evenly among four bowls; top each with blackened shrimp and a generous portion of avocado corn salsa.
05 - Add extra cilantro and lime wedges to each bowl; serve immediately.
