Blackened Shrimp Avocado Bowl

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 tried making blackened shrimp bowls after a trip through New Mexico, where the mix of smoky spices and fresh salsa left a lasting impression. This recipe quickly became a weeknight favorite because it comes together so easily but delivers so much freshness.

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 frozen, thawed)
• Cherry tomatoes: 1/2 cup, quartered
• Red onion: 1/4 cup, finely diced
• Fresh cilantro: 2 tbsp, chopped
• Jalapeno: 1, seeded and minced (optional)
• Lime: Juice of 1
• Salt for salsa: 1/4 tsp
• Rice: 2 cups cooked white or brown (hot)
• Lime wedges: for serving
• Extra cilantro: for garnish

Instructions

Season & Toss 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.

Make Avocado Corn 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 & Serve:

Garnish with extra cilantro and lime wedges. Serve immediately.

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My family loves to crowd around the table for build-your-own bowls, piling on the salsa and squeezing extra lime. My kids get excited by the colors and always ask for seconds.

Required Tools

Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons

Allergen Information

Contains shellfish (shrimp). Naturally gluten-free; verify packaged ingredients if sensitive. Double-check all ingredient labels for potential allergens.

Nutritional Information

Per serving: Calories: 390, Total Fat: 15 g, Carbohydrates: 39 g, Protein: 25 g

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This bowl is a celebration of fresh, bold flavors you'll crave again and again. Enjoy every forkful!

Recipe FAQs

→ How do I blacken shrimp properly?

Coat shrimp evenly with a spice blend including smoked paprika, garlic, and cayenne. Cook in a hot skillet for 2-3 minutes per side until opaque and slightly charred.

→ Can the avocado corn salsa be prepared ahead?

Yes, the salsa can be mixed a few hours in advance and refrigerated to allow flavors to meld. Add jalapeño just before serving for freshness.

→ What are good rice alternatives for this bowl?

Quinoa or cauliflower rice work well as low-carb or grain-free bases without sacrificing texture or taste.

→ How can I adjust the spice level?

Modify the amount of cayenne pepper and jalapeño to increase or reduce heat according to your preference.

→ What garnish pairs best with this dish?

Fresh cilantro and lime wedges complement the flavors and add brightness just before serving.