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 blackened shrimp bowl when I wanted something bright and filling for a summer dinner. The combination of spices on the shrimp and the cool avocado corn salsa instantly became a family favorite.
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 (for salsa): 1/4 tsp
- Rice: 2 cups cooked white or brown rice (hot)
- Lime wedges: For serving
- Extra cilantro: For garnish
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.
- Make 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 & Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save Last weekend, we enjoyed these shrimp bowls out on the patio and everyone created their own with extra toppings. There weren't any leftovers thanks to the irresistible mix of flavors!
Substitutions & Additions
Swap in black beans or shredded lettuce for extra texture, or grill the corn before adding to the salsa for a smoky hint. You can adjust the amount of cayenne for a milder or spicier bowl.
Serving Suggestions
This bowl pairs perfectly with a crisp Sauvignon Blanc or a light lager. Add tortilla chips on the side for added crunch.
Nutrition & Allergen Information
Each serving contains about 390 calories, 15 g fat, 39 g carbohydrates, and 25 g protein. The recipe contains shellfish (shrimp) and is naturally gluten-free.
Save Enjoy this blackened shrimp bowl as a colorful, easy dinner—each bite balances spicy and cool, making it perfect for any night of the week!
Recipe Guide
- → What spices are used for blackening the shrimp?
The shrimp are seasoned with smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper for a smoky, spicy flavor.
- → Can I substitute the rice base with something else?
Yes, quinoa or cauliflower rice can be used as low-carb alternatives without compromising the dish’s texture or flavor.
- → How do I make the avocado corn salsa fresh and flavorful?
The salsa combines diced avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and a pinch of salt, ensuring a bright and creamy complement.
- → What is the best way to cook the shrimp for this dish?
Cook the seasoned shrimp in a hot skillet for 2–3 minutes per side until lightly charred and opaque for optimal texture and flavor.
- → Are there any suggested garnishes or additions?
Lime wedges and extra cilantro add brightness and freshness; adding black beans or shredded lettuce can enhance texture and nutrition.