Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice, offering a fresh and satisfying meal with a Southwestern twist.
I first made this blackened shrimp bowl on a busy weeknight when I craved something lively but light. The bold shrimp spice and cool salsa brought smiles all around, and leftovers didn&t last past lunch the next day.
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 avocado, 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: 1/4 tsp
- Rice: 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.
- 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 bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- Garnish & Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save My kids love customizing their bowls, adding extra cilantro or squeezing extra lime. It's a go-to meal for family nights, and everyone pitches in with chopping and assembling.
Required Tools
Large skillet, medium mixing bowls, chef's knife, cutting board, measuring spoons
Allergen Information
This meal contains shellfish and is naturally gluten-free when the ingredients are verified. Always check packaged ingredient labels for potential allergens.
Nutritional Information
Per serving: 390 calories, 15 g total fat, 39 g carbohydrates, 25 g protein
Save Enjoy the bold taste of this shrimp bowl fresh, and don't forget to add your favorite toppings for more crunch or zest!
Kitchen Tips & Answers
- → How do I achieve the perfect blackened shrimp?
Coat shrimp evenly with spices and cook in a hot skillet for 2–3 minutes per side until opaque and slightly charred for optimal flavor and texture.
- → Can I substitute the rice for a low-carb alternative?
Yes, quinoa or cauliflower rice can be used as a nutritious, low-carb base without compromising taste.
- → What is the best way to prepare the avocado corn salsa?
Gently mix ripe avocado with fresh or thawed corn, cherry tomatoes, red onion, cilantro, lime juice, and salt to keep a creamy and vibrant texture.
- → How spicy is this dish, and can it be adjusted?
The cayenne and jalapeño add mild heat, but you can reduce or omit them for a gentler flavor.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc or a light lager complements the smoky shrimp and fresh salsa nicely.
- → Can I grill the corn before adding it to the salsa?
Grilling the corn adds a smoky depth and enhances the overall flavor of the salsa.