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 for a summer dinner with friends, and everyone asked for the recipe after just one bite—the zesty salsa and juicy shrimp made it an instant favorite.
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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
- Cooked rice: 2 cups white or brown (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.
- 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 Whenever my family gathers for a weekend lunch, this bowl is requested—I love seeing everyone build their own and enjoy the bold flavors together.
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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 this bowl fresh for best texture—the zesty salsa and blackened shrimp never fail to impress. Make extra for weekday lunches!
Recipe Guide
- → How do I achieve the perfect blackened shrimp?
To get the ideal char, coat shrimp evenly with spices and cook them in a hot skillet for 2-3 minutes per side until slightly crisp and opaque.
- → Can I substitute the rice base?
Yes, alternatives like quinoa or cauliflower rice work well to keep the meal light and low-carb.
- → What adds creaminess to the avocado corn salsa?
The ripe avocado provides a smooth texture that balances the fresh corn, tomatoes, and tangy lime juice.
- → How can I adjust the heat level?
Modify cayenne pepper in the shrimp seasoning and omit or include jalapeño in the salsa based on your tolerance.
- → What sides pair well with this bowl?
Light, crisp sides like a green salad or grilled vegetables complement the bold shrimp and salsa flavors.
