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 tried blackened shrimp at a friend's summer barbecue, and the smoky spices changed my outlook on seafood recipes. This bowl brings those flavors home with the cooling avocado salsa for balance.
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, 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 (salsa): 1/4 tsp
- Rice: 2 cups cooked white or brown rice (hot)
- Lime wedges: For serving
- Extra cilantro: For garnish
Instructions
- Season the 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 the 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 the avocado corn 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 and serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save This recipe has become a favorite for our family taco night—everyone builds their own bowl, choosing just the right amount of salsa and lime.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Nutritional Information
Per serving: Calories 390, Total Fat 15 g, Carbohydrates 39 g, Protein 25 g
Serving & Pairing Suggestions
Pair these shrimp bowls with a crisp Sauvignon Blanc or a light lager for refreshing contrast.
Save These bowls are great for meal prep and stay fresh for lunch the next day. Feel free to customize the toppings for your own twist.
Cooking Questions
- → How do I achieve the perfect blackened shrimp?
Coat shrimp evenly with smoked paprika, garlic powder, cayenne, and herbs, then cook in a hot skillet for 2-3 minutes per side until slightly charred but juicy inside.
- → Can I substitute the rice in the bowl?
Yes, you can use quinoa or cauliflower rice for a low-carb or gluten-free base that complements the shrimp and salsa flavors well.
- → Is the avocado corn salsa served warm or cold?
The salsa is served cold or at room temperature to contrast the warm shrimp and rice, providing a fresh and creamy texture.
- → What spices add the southwestern flavor to the shrimp?
Smoked paprika, cumin, cayenne pepper, thyme, and oregano combine for a smoky, slightly spicy southwestern profile.
- → How can I add more texture or nutrients to the bowl?
Including black beans, shredded lettuce, or grilled corn enhances texture, flavor, and adds nutritional value.