Pin A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice, offering a fresh Southwestern twist for your next mealtime.
I remember making these blackened shrimp bowls for a summer get-together, and everyone loved how the spicy shrimp paired with the cool, creamy salsa. It became our go-to choice for a simple yet impressive meal.
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 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.
- Prepare 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.
- Garnish & Serve:
- Garnish bowls with extra cilantro and lime wedges, then serve immediately.
Pin This shrimp bowl is quickly becoming a family favorite, especially with kids who enjoy building their own bowls and adding extra lime wedges on top for a bright zing.
Nutrition & Yield
Each serving provides about 390 calories with a balance of protein, fats, and carbs, making this an energizing main dish for four people.
Tool Checklist
You will need a large skillet, medium mixing bowls, a chefs knife, a cutting board, and measuring spoons for best results.
Serving Ideas
Top with black beans or shredded lettuce for extra nutrition, or pair with a crisp Sauvignon Blanc for a refreshing meal.
Pin This bowl is a perfect blend of spice, freshness, and texture—ideal for quick weeknight dinners or lively gatherings.
Recipe Q&A
- → How do you achieve the blackened flavor on the shrimp?
Coat shrimp evenly with a mix of smoked paprika, garlic, onion powders, thyme, oregano, cayenne, salt, and pepper, then cook on high heat in a skillet until charred on the outside but tender inside.
- → Can the avocado corn salsa be made ahead?
Yes, you can prepare the salsa a few hours in advance and refrigerate it. Add lime juice right before serving to keep it fresh and vibrant.
- → What alternatives can be used for the rice base?
Quinoa or cauliflower rice are great low-carb substitutes that work well with the other ingredients.
- → How spicy is the dish, and can it be adjusted?
The spice level comes mainly from cayenne and optional jalapeño. Adjust the cayenne amount or omit jalapeño to suit your heat preference.
- → What drinks pair well with this bowl?
A crisp Sauvignon Blanc or a light lager complements the smoky shrimp and fresh avocado salsa beautifully.