Pin It 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 created this recipe after craving something colorful and light but still filling—the combination of crisp shrimp, creamy salsa, and warm rice never fails to impress my family on a busy weeknight.
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, 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 (Salsa): 1/4 tsp
- White or brown rice: 2 cups cooked (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 pepper, 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 2–3 minutes per side, until opaque and slightly charred. Remove from heat.
- Make the Avocado Corn Salsa:
- In another bowl, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt.
- Assemble the 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.
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This bowl is a frequent request from my kids—we love building our bowls together and sharing laughs around the dinner table as everyone personalizes their toppings.
Substitutions & Variations
Swap the rice for quinoa or cauliflower rice to make it low-carb. Add black beans or shredded lettuce for extra nutrients and texture, or grill the corn first for a smoky flavor boost.
Serving Suggestions
Pair your bowls with a crisp Sauvignon Blanc or a light lager, and a fresh green salad on the side for a complete meal.
Nutrition & Facts
Each serving provides approximately 390 calories, 15 g total fat, 39 g carbohydrates, and 25 g protein—a balanced, energizing meal option.
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This blackened shrimp bowl is sure to brighten up your dinner routine with zesty flavors and fresh ingredients. Enjoy every colorful bite!
Recipe Questions & Answers
- → How can I adjust the spice level?
Reduce or omit the cayenne pepper for a milder dish, or add extra jalapeño in the salsa for more heat.
- → Can I substitute the rice with other grains?
Yes, quinoa or cauliflower rice work well as low-carb or grain-free alternatives.
- → What type of shrimp is best to use?
Large raw shrimp, peeled and deveined, provide the best texture and flavor when blackened.
- → Is it possible to grill the corn for the salsa?
Grilling the corn before adding it to the salsa enhances its sweetness and adds a smoky note.
- → How should I serve the dish for best flavor?
Serve immediately with lime wedges and fresh cilantro to brighten the smoky, creamy flavors.
- → Can I add extra protein or vegetables?
Yes, black beans or shredded lettuce can be added for additional texture and nutrients.