Pin it A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist. This is a fresh and satisfying main dish that comes together in just 30 minutes for an easy weeknight dinner that’s gluten-free and full of bold flavor.
The first time I made this blackened shrimp bowl, my family asked for seconds and immediately requested it for our next taco night. The creamy corn salsa is a hit every time—the combination of juicy shrimp and zesty salsa makes it irresistible.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined
- Olive oil: 1 tbsp
- Smoked paprika: 2 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Dried thyme: 1/2 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/2 tsp (adjust to taste)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Avocado: 1 ripe avocado, diced
- Corn kernels: 1 cup (fresh or thawed from frozen)
- Cherry tomatoes: 1/2 cup, quartered
- Red onion: 1/4 cup, finely diced
- Fresh cilantro: 2 tbsp, chopped
- Jalapeño: 1, seeded and minced (optional)
- Lime juice: Juice of 1 lime
- Salt (for salsa): 1/4 tsp
- Rice: 2 cups cooked white or brown rice (hot)
- Lime wedges: for serving
- Extra cilantro: for garnish
Instructions
- Season & Coat the 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 the Shrimp:
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque and slightly charred. Remove from heat.
- Prepare the 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 This bowl is always a fun way to bring everyone together for dinner. My kids love customizing their bowls with salsa and lime, and it makes me happy knowing they are eating something colorful and nutritious.
Substitutions & Add-Ons
Swap the rice for quinoa or cauliflower rice for a lighter bowl, or add black beans and shredded lettuce for extra heartiness and nutrients.
Serving Suggestions
Pair these bowls with a crisp Sauvignon Blanc or a light lager. Add tortilla chips on the side for crunch and an extra layer of flavor.
Nutrition Facts
Each serving is approximately 390 calories, with 15 g fat, 39 g carbohydrates, and 25 g protein.
Pin it This blackened shrimp bowl delivers restaurant-worthy taste right at home. Enjoy the burst of bold flavors and bright colors in every bite.
Common Questions
- → How do I achieve the blackened crust on the shrimp?
Coat shrimp evenly with the spice blend and cook them over medium-high heat in a hot skillet. This creates a flavorful, slightly charred crust while keeping the shrimp tender inside.
- → Can I substitute brown rice with other grains?
Yes, quinoa or cauliflower rice make excellent low-carb or gluten-free alternatives without compromising texture or taste.
- → What can I do to enhance the avocado corn salsa?
Grilling the corn before mixing it adds a smoky depth, and adding fresh jalapeño brings extra warmth and brightness to the salsa.
- → Is it possible to make this dish spicier?
Adjust the cayenne pepper amount or include more jalapeño in the salsa to increase the heat level to your preference.
- → How should the dish be served for best flavor?
Serve immediately with lime wedges and fresh cilantro to enhance the vibrant, fresh flavors and balance the spice.