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.
This recipe first won my family over during a busy week. The spicy shrimp and cool salsa make a combination we keep coming back to.
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
- Season & Toss 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 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 Salsa:
- In another bowl, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt.
- Assemble Bowls:
- Divide cooked rice among four bowls. Top each bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- Garnish & Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save Sharing these bowls on a warm evening became an instant family favorite, sparking lots of fun and laughter at dinner time.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
This dish contains shellfish and is naturally gluten-free. Always verify packaged ingredients if sensitive and check all labels for allergens.
Nutritional Information
Each serving delivers 390 calories, 15 g total fat, 39 g carbohydrates, and 25 g protein.
Save This blackened shrimp bowl is best enjoyed fresh, with the salsa adding a cool, creamy finish to every bite.
Common Questions
- → How do you achieve the blackened flavor on the shrimp?
Coat the shrimp evenly with smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and salt before searing over medium-high heat to create a smoky, charred crust.
- → Can I substitute the rice with other grains?
Yes, cooked quinoa or cauliflower rice work well as alternatives for a low-carb or gluten-free base.
- → Is it necessary to use fresh corn for the salsa?
Fresh corn offers the best texture and sweetness, but thawed frozen corn can be used in a pinch without sacrificing flavor.
- → How can I add more heat to the salsa?
Include the optional seeded and minced jalapeño or add a pinch more cayenne pepper to the shrimp seasoning for extra spice.
- → What garnishes enhance the dish’s flavor?
Additional cilantro and lime wedges brighten the bowl, providing fresh herbal and citrus notes that complement the spices.