Save Experience the bold flavors of the Southwest with this Blackened Shrimp Bowl featuring spicy, smoky shrimp paired with a creamy avocado corn salsa and fluffy rice. This vibrant, flavor-packed meal is not only easy to make but also gluten-free and perfect for a quick weeknight dinner or a casual gathering.
Save With just 30 minutes from start to finish, this dish combines bold spices with fresh produce for a satisfying meal that feels indulgent yet wholesome. The blackened shrimp provides a perfect contrast to the cool, zesty salsa and tender rice base—bringing together textures and flavors that excite the palate.
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
- 1. Prepare the shrimp seasoning.
- 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.
- 2. 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.
- 3. Make the avocado corn salsa.
- In another bowl, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt.
- 4. Assemble the bowls.
- Divide cooked rice among four bowls. Top each bowl with blackened shrimp and a generous scoop of avocado corn salsa.
- 5. Garnish and serve.
- Garnish with extra cilantro and lime wedges. Serve immediately.
Zusatztipps für die Zubereitung
To reduce carbs, substitute the rice with quinoa or cauliflower rice. For enhanced flavor, grill the corn before adding it to the salsa. Incorporate black beans or shredded lettuce for added texture and nutrition, creating a more filling bowl.
Varianten und Anpassungen
This recipe is naturally gluten-free and can be easily adapted for various dietary needs. Adjust the cayenne pepper to control the heat level or omit jalapeño for a milder salsa. Substitute brown rice or another grain to suit your preference.
Serviervorschläge
Serve with lime wedges and extra cilantro for brightness. This bowl pairs beautifully with a crisp Sauvignon Blanc or a light lager to complement the smoky and fresh flavors.
Save This Blackened Shrimp Bowl with Avocado Corn Salsa offers a quick, vibrant meal full of fresh flavors and contrasting textures. Whether for a casual family dinner or a flavorful meal prep, it delivers satisfying taste with minimal fuss.
Recipe FAQ
- → How do I achieve the perfect blackened shrimp?
Coat shrimp evenly with spices and cook in a hot skillet for 2–3 minutes per side until slightly charred and opaque.
- → Can I substitute the rice base?
Yes, quinoa or cauliflower rice are great low-carb alternatives that pair well with the shrimp and salsa.
- → How can I make the avocado corn salsa more flavorful?
Grilling the corn before mixing adds a smoky depth; fresh lime juice and cilantro brighten the salsa.
- → Is this dish gluten-free?
Yes, naturally gluten-free, but always verify packaged ingredients if you have sensitivities.
- → What drinks pair well with this bowl?
A crisp Sauvignon Blanc or a light lager complements the spices and fresh ingredients nicely.