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.
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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
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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.
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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.
