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
The first time I made this for my friends they raved about the fresh flavors and the combination of avocado corn salsa with shrimp It is now a go-to weeknight meal when I want something satisfying but light
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
- Coat 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 mediumhigh heat Add shrimp in a single layer and cook for 23 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 and serve:
- Garnish with extra cilantro and lime wedges Serve immediately
Save This is a meal my family requests again and again especially on warm evenings when we eat outside together The kids love building their own bowls and customizing the toppings
Serving Suggestions
Add black beans or shredded lettuce for more texture and nutrients Pair with a crisp Sauvignon Blanc or light lager for a refreshing complement
Required Tools
Large skillet medium mixing bowls chefs knife cutting board measuring spoons
Allergen & Nutrition Info
Contains shellfish Naturally glutenfree verify packaged ingredients Doublecheck all labels for allergens Per serving Calories 390 Total Fat 15 g Carbohydrates 39 g Protein 25 g
Save The bright salsa and spicy shrimp make every bite irresistible and colorful Try this bowl for a quick dinner that looks as good as it tastes
Recipe Questions & Answers
- → How do you achieve the blackened flavor on shrimp?
Coat shrimp evenly with a blend of smoked paprika, garlic, onion powders, thyme, oregano, cayenne, salt, and pepper, then sear in a hot skillet to develop a smoky, charred crust.
- → Can I use other proteins instead of shrimp?
Yes, chicken or firm fish fillets can be seasoned with the same spice blend and cooked similarly for a delicious variation.
- → What is the role of avocado corn salsa in this bowl?
The salsa provides a creamy, fresh contrast with sweet corn, juicy tomatoes, and zesty lime, balancing the smoky spice of the shrimp.
- → Can I substitute the rice for a low-carb option?
Quinoa or cauliflower rice are excellent alternatives that maintain texture while reducing carbs.
- → How to enhance the salsa’s flavor further?
Grilling the corn before mixing in adds a smoky sweetness that complements the spice in the shrimp beautifully.