# Ingredients:
→ 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 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed from frozen
13 - 1/2 cup cherry tomatoes, quartered
14 - 1/4 cup red onion, finely diced
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced (optional)
17 - Juice of 1 lime
18 - 1/4 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, combine shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Toss thoroughly until shrimp are evenly coated with spice blend.
02 - Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and sear for 2 to 3 minutes per side until shrimp are opaque and slightly blackened. Transfer to a plate and set aside.
03 - In a clean bowl, gently mix together diced avocado, corn kernels, cherry tomatoes, red onion, chopped cilantro, jalapeño if using, fresh lime juice, and salt. Stir lightly to preserve avocado texture.
04 - Portion cooked rice into four serving bowls. Top each with cooked shrimp and generous scoops of prepared avocado corn salsa.
05 - Add extra cilantro and lime wedges on top before serving. Enjoy immediately for best flavor and texture.
