A vibrant bowl featuring spicy blackened shrimp, avocado corn salsa, and fluffy rice with Southwestern flair.
# Components:
→ Shrimp
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried oregano
08 - ½ teaspoon cayenne pepper, adjust to taste
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed
13 - ½ cup cherry tomatoes, quartered
14 - ¼ cup red onion, finely diced
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced (optional)
17 - Juice of 1 lime
18 - ¼ teaspoon salt
→ Bowl Base & Garnish
19 - 2 cups cooked white or brown rice, hot
20 - Lime wedges, for serving
21 - Extra cilantro, for garnish
# Directions:
01 - In a medium bowl, mix shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper until well coated.
02 - Heat a large skillet over medium-high heat and cook shrimp in a single layer for 2 to 3 minutes per side until they are opaque with a slight char. Remove from heat.
03 - Combine avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt gently in a separate bowl.
04 - Divide hot cooked rice evenly among four serving bowls. Top each portion with the blackened shrimp and a generous scoop of avocado corn salsa.
05 - Finish with extra cilantro and lime wedges, and serve immediately.
