Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a fresh Southwestern twist. This meal brings together bold spices and refreshing salsa for a satisfying main dish that highlights contrasting textures and colorful ingredients.
When I first made this blackened shrimp bowl for a summer gathering, everyone was amazed at how the juicy shrimp paired so perfectly with the sweet corn salsa. The simple prep and vibrant bowl presentation made it an instant favorite with my friends.
Ingredients
- Shrimp: 1 lb (450 g) large raw shrimp, peeled and deveined
- Olive oil: 1 tbsp for coating shrimp
- Smoked paprika: 2 tsp for bold smoky flavor
- Garlic powder: 1 tsp for savory depth
- Onion powder: 1 tsp for subtle sweetness
- Dried thyme: 1/2 tsp for herbaceous notes
- Dried oregano: 1/2 tsp for earthy flavor
- Cayenne pepper: 1/2 tsp (adjust to taste) for spicy kick
- Salt: 1/2 tsp for seasoning
- Black pepper: 1/4 tsp for balance
- Avocado: 1 ripe, diced for creamy texture
- Corn kernels: 1 cup fresh or thawed from frozen
- Cherry tomatoes: 1/2 cup, quartered for burst of sweetness
- Red onion: 1/4 cup, finely diced for zip
- Fresh cilantro: 2 tbsp, chopped for freshness
- Jalapeno: 1, seeded and minced (optional) for heat
- Lime juice: from 1 lime for zing
- Salt (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 to 3 minutes per side, until opaque and slightly charred. Remove from heat.
- Prepare Salsa:
- In another bowl, gently combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeno (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 and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save My kids love building their own bowls at the table, loading them up with extra salsa and squeezing lime on top. It's a great way for everyone to customize their dinner and share a relaxed family meal.
Variations & Serving Ideas
Try substituting the rice base with quinoa or cauliflower rice for a lower-carb option. You can also add black beans, shredded lettuce, or sliced radishes for extra texture and nutrition.
Make-Ahead & Storage
You can prepare the shrimp and salsa up to a day in advance and store them separately in the refrigerator. Assemble bowls just before serving for the best taste and texture.
Wine & Beverage Pairing
This bowl pairs beautifully with a chilled Sauvignon Blanc, citrusy sparkling water, or a light lager for a refreshing complement to the spicy shrimp.
Save This blackened shrimp bowl makes a lively, colorful dinner that's as quick to make as it is flavorful. Enjoy each bite and bring a burst of freshness to your table tonight!
Kitchen Guide
- → How do I achieve the perfect blackened shrimp?
Coat shrimp evenly with smoked paprika, cayenne, and herbs, then cook in a hot skillet for 2-3 minutes per side until slightly charred and opaque.
- → Can I substitute the rice with other grains?
Yes, quinoa or cauliflower rice work well as alternatives, offering different textures and making the dish low-carb.
- → What adds the creamy texture to the salsa?
The diced ripe avocado provides a rich, creamy contrast to the fresh corn, tomatoes, and lime juice in the salsa.
- → How can I adjust the spice level?
Modify cayenne pepper quantity in the shrimp seasoning and include or omit jalapeño in the salsa according to heat preference.
- → What's an ideal beverage pairing for this bowl?
A crisp Sauvignon Blanc or a light lager complements the bold spices and fresh flavors beautifully.