Pin it A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice—a fresh and satisfying meal with a Southwestern twist.
I first made these shrimp bowls for a casual dinner with friends. Everyone loved customizing their bowls and the avocado corn salsa was an instant hit—now it's often requested on taco night.
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.
Pin it Every time I make these bowls, my family jumps in to help prep the veggies and arrange their own plates. Sharing this meal together makes our dinner table lively and fun.
Substitution Ideas
Try swapping rice for quinoa or cauliflower rice for a low-carb twist. Add black beans or shredded lettuce for more texture and nutrients.
What To Serve With It
Pair these shrimp bowls with a crisp Sauvignon Blanc, a light lager, or fresh tortilla chips on the side.
Storage & Reheating
Store leftovers in airtight containers for up to 2 days. Reheat gently to avoid overcooking the shrimp and enjoy cold salsa for best texture.
Pin it This blackened shrimp bowl delivers flavor and freshness in every bite. Perfect for quick dinners that feel special yet simple.
Recipe FAQs
- → How do I blacken the shrimp evenly?
Coat shrimp thoroughly with spices and olive oil, then cook in a hot skillet without overcrowding, flipping once for an even char.
- → Can I substitute the rice with other grains?
Yes, quinoa or cauliflower rice work great as low-carb alternatives while keeping the bowl light and nutritious.
- → What can enhance the avocado corn salsa flavor?
Grilling the corn before mixing and adding fresh jalapeño can boost the salsa's sweetness and spice level.
- → How should I serve the bowl for best taste?
Serve immediately after assembling with a wedge of lime and fresh cilantro to brighten the flavors.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Just confirm packaged items do not contain hidden gluten.