Save 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 this bowl while craving something flavorful yet light for dinner. The combination of spicy shrimp and cool avocado salsa instantly became a hit at our house.
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: 1/4 tsp (for salsa)
- White or brown rice: 2 cups cooked, hot
- Lime wedges: For serving
- Extra cilantro: For garnish
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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.
- Salsa Prep:
- 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.
Save This meal quickly became a favorite during weekend gatherings. Everyone builds their own bowl for a fun and interactive dinner.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons.
Allergen Information
Contains shellfish (shrimp). Naturally gluten-free; verify packaged ingredients if sensitive. Double-check all ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 39 g, Protein: 25 g.
Save Enjoy every bite of this lively shrimp bowl—the spicy shrimp and cool salsa are unforgettable and perfect for any season.
Recipe Guide
- → How do I achieve the blackened flavor on the shrimp?
Coat the shrimp evenly with a blend of smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper before cooking. Cook in a hot skillet until slightly charred and opaque.
- → Can I use a different base instead of rice?
Yes, quinoa or cauliflower rice make great low-carb alternatives while maintaining the bowl's texture and heartiness.
- → How can I make the avocado corn salsa spicier?
Add more jalapeño or include diced serrano peppers to enhance the salsa's heat without overpowering the flavors.
- → Is it possible to grill the shrimp?
Grilling the shrimp adds a smoky, charred flavor that complements the spices well; just brush with oil and cook over medium-high heat for 2–3 minutes per side.
- → What are good beverage pairings for this dish?
A crisp Sauvignon Blanc or a light lager pairs nicely with the smoky spices and fresh salsa elements.
