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.
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
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.
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.