Pin A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice is a fresh and satisfying meal with a Southwestern twist.
I first made these blackened shrimp bowls for a busy weeknight, and the burst of flavors instantly turned it into a family favorite.
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Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined, 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper (adjust to taste), 1/2 tsp salt, 1/4 tsp black pepper
- Avocado Corn Salsa: 1 ripe avocado (diced), 1 cup corn kernels (fresh or thawed from frozen), 1/2 cup cherry tomatoes (quartered), 1/4 cup red onion (finely diced), 2 tbsp fresh cilantro (chopped), 1 jalapeño (seeded and minced, optional), juice of 1 lime, 1/4 tsp salt
- Bowl Base & Garnish: 2 cups cooked 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 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.
- Prepare the Salsa:
- In another bowl, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt.
- Build the Bowls:
- Divide cooked rice among four bowls. Top each bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- Finish and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Pin When we shared this meal with friends, everyone raved about the zesty salsa and perfectly spiced shrimp.
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Substitutions & Variations
You can substitute quinoa or cauliflower rice for a low-carb base, or add black beans for extra protein and texture.
Serving Suggestions
This bowl pairs well with a crisp Sauvignon Blanc or a light lager to balance the heat and freshness.
Storage & Meal Prep
Store leftovers in separate containers in the refrigerator for up to 2 days. Assemble just before serving for best freshness.
Pin 
Enjoy this vibrant shrimp bowl for a quick dinner that feels like a treat any night of the week.
Recipe Q&A
- → How do you achieve a perfect char on shrimp?
Cook shrimp in a hot skillet without crowding to ensure a quick sear and blackened edges.
- → Can the avocado corn salsa be prepared ahead?
Yes, combine ingredients beforehand and add avocado just before serving for freshness.
- → What rice works best as the bowl base?
Both white and brown rice work well, and alternatives like quinoa or cauliflower rice can be used.
- → Is this dish suitable for gluten-free diets?
This meal is naturally gluten-free; always double-check packaged ingredients for cross-contamination.
- → How can I adjust the spice level?
Reduce or omit cayenne pepper for a milder flavor, or add more for increased heat.
- → What drinks pair well?
A crisp Sauvignon Blanc or a light lager complements the bold and bright flavors beautifully.
