Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice. It's a fresh Southwestern meal that's both satisfying and quick to prepare.
I first made this recipe for a family dinner when we wanted something light yet hearty. The blackened shrimp and fresh salsa always wow everyone!
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, combine 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.
- Prepare Salsa:
- In another bowl, gently mix avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt.
- Assemble Bowls:
- Divide hot rice among four bowls. Top each with blackened shrimp and a generous scoop of avocado corn salsa.
- Garnish & Serve:
- Finish with extra cilantro and lime wedges. Serve immediately.
Save My kids love helping layer the bowls and squeezing lime over the top—it became a favorite summer dinner ritual.
Serving Suggestions
This dish pairs well with a crisp Sauvignon Blanc or a light lager for a refreshing touch.
Nutritional Highlights
Each serving has about 390 calories, 15 g fat, 39 g carbs, and 25 g protein, making it satisfying yet balanced.
Ingredient Swaps
Swap rice for quinoa, add black beans, or grill the corn for extra flavor.
Save This blackened shrimp bowl comes together quickly and adds a bright, zesty twist to weeknight dinners.
Recipe FAQs
- → How do you make the shrimp blackened?
Coat the shrimp evenly with a blend of smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper, then cook in a hot skillet until charred and opaque.
- → Can I substitute the rice in the bowl?
Yes, quinoa or cauliflower rice works well as a low-carb alternative while maintaining a satisfying base texture.
- → Is the avocado corn salsa served warm or cold?
The salsa is best served chilled or at room temperature, adding a fresh and creamy contrast to the warm shrimp and rice.
- → How can I add extra flavor to the corn salsa?
Grill the corn before mixing it into the salsa to enhance its sweetness and introduce a smoky depth.
- → What beverages pair well with this dish?
A crisp Sauvignon Blanc or a light lager complements the bold spices and fresh flavors beautifully.
- → Can I include additional vegetables or toppings?
Black beans, shredded lettuce, or extra cilantro make excellent additions for texture and nutrients.