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 bowl for a relaxed summer evening when friends stopped by unannounced. We all loved the lively flavors and how simple it was to bring together with ingredients already on hand.
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 A favorite for family dinners, these bowls turn every meal into a cheerful gathering—kids especially love building their bowls with salsa and shrimp.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
Contains shellfish (shrimp). Always verify packaged ingredients to exclude hidden gluten or allergens. Double-check labels for sensitivities.
Nutritional Information
Per serving: 390 calories, 15 g total fat, 39 g carbohydrates, 25 g protein.
Save Try with extra lime for zest or a splash of hot sauce if you love heat—the bowl comes together in less than 30 minutes for vibrant Southwestern goodness.
Recipe FAQ
- → How do I achieve the perfect blackened shrimp?
Coat shrimp evenly with a blend of smoked paprika, garlic, onion powders, herbs, and cayenne. Cook over medium-high heat in a skillet for 2-3 minutes per side until charred and opaque.
- → Can I substitute the rice base?
Yes, quinoa or cauliflower rice can be used as low-carb alternatives without compromising texture or flavor.
- → What adds creaminess to the salsa?
Diced ripe avocado lends a smooth, creamy texture that pairs beautifully with the fresh corn and tangy lime juice.
- → Is the dish gluten-free?
Yes, all ingredients are naturally gluten-free but always check packaging if sensitive to allergens.
- → How can I enhance the corn flavor in the salsa?
Grilling the corn before mixing it into the salsa intensifies its sweetness and adds smoky depth.