Pin It A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist. This meal feels fresh, satisfying, and is loaded with color and texture.
The first time I made this blackened shrimp bowl, the mix of tangy salsa and smoky shrimp was an instant hit. We love how balanced and flavorful each bite is, especially with a squeeze of lime.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 2 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Dried thyme: 1/2 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/2 tsp (adjust to taste)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Avocado: 1 ripe, diced
- Corn kernels: 1 cup (fresh or thawed from frozen)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Fresh cilantro: 2 tbsp, chopped
- Jalapeño: 1, seeded and minced (optional)
- Lime juice: Juice of 1 lime
- Salt (for salsa): 1/4 tsp
- Cooked rice: 2 cups (hot, white or brown)
- Lime wedges: For serving
- Extra cilantro: For garnish
Instructions
- Season 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 Bowls:
- Divide cooked rice among four bowls. Top each with blackened shrimp and a generous scoop of avocado corn salsa.
- Finish and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Pin It When my family gathers for dinner, this shrimp bowl always brings smiles around the table. The quick prep helps us spend more time together and less in the kitchen.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free. Check packaged products for allergens.
Nutritional Information
Per serving: 390 calories, 15 g total fat, 39 g carbohydrates, 25 g protein
Pin It Serve immediately and enjoy every vibrant, flavorful bite. This bowl is perfect for sharing.
Recipe FAQs
- → How do I achieve that perfect blackened crust on the shrimp?
Coat the shrimp evenly with the spice blend and cook them over medium-high heat without overcrowding the pan. Let them sear undisturbed for 2–3 minutes per side for a flavorful, slightly charred crust.
- → Can I substitute the rice with a low-carb option?
Absolutely. Quinoa or cauliflower rice are excellent alternatives that pair well while keeping the meal lighter and low-carb friendly.
- → What adds the creamy texture to the avocado corn salsa?
The ripe avocado contributes creaminess, while the fresh corn provides natural sweetness and a satisfying crunch, creating a balanced texture.
- → How spicy is the dish, and can I adjust the heat level?
The spice level depends mostly on cayenne pepper and optional jalapeño in the salsa. Adjust these amounts based on your preference to make it milder or spicier.
- → What garnishes complement this dish best?
Fresh cilantro sprigs and lime wedges enhance freshness and add bright, zesty notes that contrast the smoky shrimp and creamy salsa beautifully.
- → Is this dish gluten-free?
Yes, all main ingredients are naturally gluten-free. Just be sure to verify any packaged spices or corn products for gluten content if sensitivities exist.