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 weekend lunch with friends and it became an instant favorite—the bold spices, fresh salsa, and customizable base mean everyone enjoys their perfect bowl.
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: from 1 lime
- Salt (for salsa): 1/4 tsp
- Cooked white or brown rice: 2 cups (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.
- Prepare 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 and Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save My family loves building their own bowls at the table, mixing and matching toppings until everyone has their ideal meal.
Serving Suggestions
Swap the rice for quinoa or cauliflower rice to keep it light or low-carb. Black beans or shredded lettuce add more texture and nutrients to each bowl.
Wine & Beverage Pairings
This meal pairs wonderfully with a crisp Sauvignon Blanc or a light lager that enhances the freshness of the salsa and balances the spicy shrimp.
Nutrition Information
Each serving contains approximately 390 calories, 15 g total fat, 39 g carbohydrates, and 25 g protein, making this bowl a balanced choice for lunch or dinner.
Save Try this bowl for a zesty weeknight dinner or meal prep for the week ahead—fresh, bold, and endlessly customizable!
Kitchen Guide
- → How do I make the shrimp blackened?
Coat shrimp evenly with a blend of smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Cook in a hot skillet for 2–3 minutes per side until charred and opaque.
- → Can I substitute the rice for a low-carb option?
Yes, quinoa or cauliflower rice work well as alternatives for a low-carb variation without compromising flavor.
- → Is the avocado corn salsa served warm or cold?
The avocado corn salsa is served fresh and chilled, offering a cool contrast to the warm shrimp and rice base.
- → What level of spiciness does this dish have?
The spice level is moderate, thanks to cayenne and jalapeño in the salsa, but both can be adjusted to taste or omitted for milder flavors.
- → Can this dish be prepared ahead of time?
It’s best enjoyed fresh, but the shrimp and salsa can be prepped in advance and combined just before serving to preserve texture and flavor.