Pin A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist for a fresh and satisfying meal.
I first made this shrimp bowl for a weeknight dinner and everyone asked for seconds. The avocado corn salsa adds a cool creaminess that balances the punchy spices perfectly.
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
- Cooked rice: 2 cups white or brown rice (hot)
- Lime wedges: for serving
- Extra cilantro: for garnish
Instructions
- Season 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 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 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 and serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Pin This blackened shrimp bowl is now a regular family favorite, especially for outdoor dinners on warm evenings. Even picky eaters love building their own bowls with all the colorful toppings.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free; double-check packaged ingredients for hidden sources if sensitive.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 39 g, Protein: 25 g
Pin With bold spices and creamy salsa, this shrimp bowl is a quick way to bring vibrant flavor to your dinner table. Make extra for lunch the next day.
Recipe Questions
- → How can I adjust the spiciness of the shrimp?
Reduce or omit cayenne pepper for less heat. Add more for extra spice. Jalapeño in the salsa is optional for added kick.
- → Can I substitute a different grain for the rice base?
Yes, quinoa or cauliflower rice work well as alternatives for a low-carb or gluten-free option.
- → What other toppings pair well?
Try black beans, shredded lettuce or grilled corn for added texture, flavor and nutrients.
- → Is this dish suitable for meal prep?
Prepare shrimp and salsa ahead, store separately, and assemble just before serving for freshest flavors.
- → What wine or drink pairs best?
A crisp Sauvignon Blanc or light lager complements the bold shrimp and fresh salsa flavors beautifully.
- → Are there allergens to be aware of?
This bowl contains shellfish; always check packaged ingredient labels if sensitive to gluten or other allergens.