Save to Pinterest 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.
The first time I made this shrimp bowl, my family devoured it and asked for seconds. It has quickly become a weeknight favorite for us, thanks to its quick prep time and vibrant taste.
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
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.
- Make the 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.
Save to Pinterest We love making this bowl for informal family dinners. Everyone enjoys customizing their own toppings, and it's always a fun and tasty meal to share together.
Required Tools
Large skillet, medium mixing bowls, chef's knife, cutting board, measuring spoons
Allergen Information
Contains shellfish (shrimp). Double-check all ingredient labels for potential allergens if needed.
Nutritional Information (per serving)
Calories: 390, Total Fat: 15 g, Carbohydrates: 39 g, Protein: 25 g
Save to Pinterest Serve this bowl fresh and hot for the best experience. Enjoy every flavor-packed bite!
Recipe FAQs
- → How do I blacken the shrimp properly?
Coat the shrimp evenly with the spice blend and cook them in a hot skillet for 2–3 minutes per side until slightly charred and opaque for the perfect blackened texture.
- → Can I substitute the rice with a low-carb option?
Yes, quinoa or cauliflower rice work well as alternatives to keep the bowl low-carb while maintaining its flavor and texture.
- → Is it necessary to grill the corn for the salsa?
Grilling the corn adds a smoky depth, but fresh or thawed corn also provides a sweet crunch that complements the creamy avocado nicely.
- → What can I use instead of jalapeño in the salsa?
If you prefer less heat, omit the jalapeño or substitute with mild green peppers or leave it out entirely without affecting flavor balance.
- → What sides or drinks pair well with this dish?
This bowl pairs nicely with a crisp Sauvignon Blanc or a light lager to complement the smoky and fresh flavors.