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.
This dish quickly became a weeknight favorite after I introduced it at a family gathering: the zesty shrimp paired with bright avocado corn salsa disappeared in minutes.
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 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 Our kids like to help assemble their own bowls, and every time we serve this, someone asks for the salsa recipe to make at home.
Serving Suggestions
Enjoy with a side of tortilla chips or add a crisp green salad for a complete meal.
Customize Your Bowl
Swap in quinoa or cauliflower rice for a lower-carb option. Add black beans or extra veggies for more texture.
Allergen & Nutrition Info
This dish contains shellfish and is gluten-free. Per serving: 390 calories, 15 g total fat, 39 g carbohydrates, 25 g protein.
Save This shrimp bowl is a crowd-pleaser with bold Southwest flavors. Top with more lime juice for a zesty finish.
Recipe Questions & Answers
- → How is the shrimp seasoned for the bowl?
The shrimp is tossed with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper to create a smoky and spicy coating before cooking.
- → Can I substitute the rice with other bases?
Yes, quinoa or cauliflower rice can be used as alternatives for a low-carb or different texture option.
- → Is the avocado corn salsa served warm or cold?
The avocado corn salsa is served fresh and chilled, complementing the warm shrimp and rice beneath.
- → What side dishes pair well with this bowl?
This bowl pairs nicely with crisp white wines like Sauvignon Blanc or light lagers, and can be complemented by black beans or shredded lettuce for added texture.
- → Can the level of spiciness be adjusted?
Absolutely, the amount of cayenne pepper and jalapeño in the salsa can be adjusted to control the heat level according to preference.