Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice, this meal is a fresh and satisfying way to enjoy Southwestern flavors.
I first made this blackened shrimp bowl after a weekend trip to Austin, craving smoky spices and creamy avocado with every bite. It's become a dinner favorite when I want something fast that feels special.
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 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 eating these bowls at the kitchen counter, each picking favorite toppings and always reaching for extra lime. It's an easy meal the whole family enjoys together.
Required Tools
Large skillet, medium mixing bowls, chef's knife, cutting board, measuring spoons.
Allergen Information
Contains shellfish (shrimp) and is naturally gluten-free. Always check ingredient labels if you have sensitivities.
Nutritional Information
Calories: 390, Total Fat: 15 g, Carbohydrates: 39 g, Protein: 25 g (per serving).
Save Enjoy these bowls fresh for best flavor, and feel free to make the salsa ahead for easy assembly. Your weekday dinner rotation just got a major upgrade.
Recipe Questions
- → How do you achieve the blackened seasoning on shrimp?
Coat shrimp evenly with a blend of smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper before cooking over medium-high heat until slightly charred.
- → Can I substitute the rice with other grains?
Yes, quinoa or cauliflower rice work well as alternatives to keep the dish low-carb and add different textures.
- → What is the best way to prepare the avocado corn salsa?
Gently combine diced avocado, fresh or thawed corn kernels, cherry tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, and a pinch of salt for a fresh and creamy salsa.
- → How spicy is the dish, and can it be adjusted?
The cayenne pepper adds mild heat, which can be reduced or increased according to taste; omitting jalapeño also lowers the spice level.
- → What sides or drinks pair well with this bowl?
A crisp Sauvignon Blanc or a light lager complements the smoky shrimp and bright salsa flavors, while black beans or shredded lettuce add texture and nutrients as sides.