Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist. Each bite delivers freshness and satisfaction for any dinner table.
I first made these bowls for a casual weeknight dinner, and they instantly became a family favorite. The combination of perfectly seasoned shrimp and cool avocado salsa is a reward after a busy day.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined, tossed with 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, extra cilantro
Instructions
- Season and Coat 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 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 scoop of avocado corn salsa.
- Garnish and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save Our kids love building their own bowls and loading up extra salsa, making dinner interactive and fun for everyone. Moments like these are why we return to this recipe again and again.
Recipe Variations
Use quinoa or cauliflower rice instead of rice for a nutritious, low-carb base. Black beans or shredded lettuce add texture and increase fiber.
Pairing Ideas
This bowl pairs beautifully with a crisp Sauvignon Blanc or a light lager. Add simple tortilla chips for crunchy contrast.
Nutrition Facts
Each serving provides around 390 calories, 15 g fat, 39 g carbohydrates, and 25 g protein, making for a balanced, filling meal.
Save Serve these shrimp bowls immediately after assembly for best texture. Fresh ingredients make every bite pop with flavor.
Recipe Questions
- → How do I blacken the shrimp evenly?
Coat shrimp thoroughly with the spice mix, then cook in a hot skillet for 2-3 minutes per side until a charred crust forms, ensuring even blackening.
- → Can I substitute the rice for another base?
Yes, quinoa or cauliflower rice works well as low-carb alternatives, maintaining texture and soaking up flavors.
- → Is it necessary to seed the jalapeño in the salsa?
Seeding reduces heat, so adjust according to your desired spice level; leaving seeds in increases the kick.
- → How can I enhance the salsa’s flavor?
Grilling the corn before mixing adds a smoky depth that complements the shrimp seasonings beautifully.
- → What garnishes best complement this bowl?
Fresh cilantro and lime wedges brighten the dish and add fresh herbal and citrus notes to balance the spice.