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.
I first tried this blackened shrimp bowl on a summer evening with my family, and everyone loved the tangy salsa with spicy shrimp combo.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined, tossed with 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 and Toss Shrimp:
- In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper until evenly coated.
- Cook the Shrimp:
- Heat a large skillet over medium-high heat. Place shrimp in a single layer and cook for 2 to 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 and Serve:
- Garnish bowls with extra cilantro and lime wedges. Serve immediately.
Save My kids helped scoop salsa onto their shrimp bowls and said this was their new favorite dinner.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free; always verify packaged ingredients. Double-check all labels for allergens.
Nutritional Information
Calories: 390, Total Fat: 15 g, Carbohydrates: 39 g, Protein: 25 g (per serving)
Save This shrimp bowl is perfect for sharing with friends and easy to customize for everyone at the table.
Recipe FAQ
- → How do I achieve the perfect blackened shrimp?
Coat shrimp evenly with the spice blend and cook on medium-high heat in a hot skillet for 2-3 minutes per side until opaque and slightly charred.
- → Can I substitute the rice with other grains?
Yes, quinoa or cauliflower rice work well as low-carb or grain-free alternatives while maintaining texture.
- → What adds creaminess to the avocado corn salsa?
The ripe avocado provides a smooth, creamy texture that complements the sweetness of corn and brightness of lime juice.
- → Is the spice level adjustable?
Absolutely, cayenne pepper quantity can be reduced or omitted depending on your preferred heat tolerance.
- → Can I grill the corn before adding it to the salsa?
Grilling the corn adds a smoky depth and enhances the overall flavor profile of the salsa.