Save to Pinterest 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 quickly became a favorite in my household after the first try. The contrasting textures and flavors always impress guests and family alike.
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
- Prepare Shrimp:
- 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 to 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 with blackened shrimp and a generous scoop of avocado corn salsa.
- Garnish and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save to Pinterest This dish is perfect for family dinners where getting a nutritious and delicious meal on the table quickly matters most. Kids especially love the creamy avocado salsa.
Serving Suggestions
Pair this bowl with a crisp Sauvignon Blanc or a light lager for a complete Southwestern-inspired meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salsa separate to maintain freshness.
Dietary Adaptations
Make it paleo by substituting cauliflower rice and omit the black pepper for a milder flavor if preferred.
Save to Pinterest Enjoy this flavorful and vibrant shrimp bowl any night of the week for an easy yet impressive meal.
Recipe Questions & Answers
- → How do I get the shrimp perfectly blackened?
Coat the shrimp evenly with the spice blend and cook over medium-high heat in a hot skillet. Sear each side 2–3 minutes until slightly charred but cooked through.
- → Can I use other grains instead of rice?
Yes, quinoa or cauliflower rice make great low-carb alternatives and complement the flavors well.
- → What gives the avocado corn salsa its creaminess?
The diced ripe avocado provides natural creaminess, balanced by fresh lime juice and crisp vegetables for texture.
- → Is the spiciness adjustable?
Absolutely. Adjust the cayenne pepper and jalapeño amount to suit your preferred heat level.
- → How can I elevate the salsa’s flavor?
Grilling the corn before mixing enhances its sweetness and adds a smoky depth to the salsa.