Pin it A vibrant bowl filled with spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice. This Southwestern-inspired recipe is bursting with fresh flavors for a truly satisfying meal.
I first made this dish on a warm summer evening when I wanted something light yet flavorful for my family. The combo of grilled shrimp with a cool, tangy salsa was instantly a hit—everyone came back for seconds.
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
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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.
- 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 bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- Garnish and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Pin it Whenever my kids see these shrimp bowls on the table, they get so excited. It's become our go-to dinner for relaxing Friday nights together after a busy week.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free—verify all packaged ingredients if sensitive. Double-check labels for any potential allergens.
Nutritional Information
Each serving contains approximately 390 calories, 15 g total fat, 39 g carbohydrates, and 25 g protein.
Pin it Enjoy this fresh, zesty shrimp bowl as a colorful main dish for lunch or dinner. It makes every meal feel like a celebration.
Recipe Questions & Answers
- → How do I achieve the perfect blackened shrimp?
Coat the shrimp evenly with the spice blend and cook over medium-high heat in a hot skillet for 2–3 minutes per side until opaque and slightly charred for optimal flavor.
- → Can I substitute the rice with other grains?
Yes, quinoa or cauliflower rice work well as low-carb alternatives and complement the flavors nicely.
- → Is the avocado corn salsa served warm or cold?
It's best served cold or at room temperature, allowing the fresh flavors of avocado, lime, and corn to shine.
- → Can the spice level be adjusted?
Absolutely, you can reduce or omit cayenne pepper for a milder dish, or add more for extra heat.
- → What dishes pair well with this bowl?
This dish pairs nicely with a crisp Sauvignon Blanc or a light lager, balancing the smoky and fresh flavors on the palate.
