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 recipe on a hot summer night when I wanted something refreshing, nutritious, and simple. The bright salsa with creamy avocado balances out the spicy, smoky shrimp for a meal that always disappears quickly at our table.
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: Juice of 1 lime
- Salt: 1/4 tsp
- Cooked rice: 2 cups 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 avocado corn 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 topping their bowls with extra lime and cilantro—it's a make-your-own favorite for everyone on taco night.
Serving Suggestions
Enjoy this bowl on its own for a light dinner, or pair with a crisp green salad and tortilla chips for a heartier meal.
Variations & Add-Ons
Swap rice for quinoa or cauliflower rice to keep it low-carb, or add black beans for extra protein and fiber.
Nutritional Information
Each serving (without optional add-ons) provides about 390 calories, 15 g fat, 39 g carbohydrates, and 25 g protein.
Save This bold, colorful bowl is a guaranteed crowd-pleaser—perfect for weekday meals, meal prep, or entertaining. Make it your own with fun mix-ins and enjoy every bite.
Recipe Guide
- → How do I blacken the shrimp evenly?
Coat shrimp thoroughly with the spice blend and use a hot skillet to cook in a single layer. Cook 2-3 minutes per side without overcrowding for a charred crust.
- → Can I use frozen shrimp for this dish?
Yes, thaw shrimp completely before seasoning and cooking to ensure even blackening and proper texture.
- → What’s the best type of rice to use as the bowl base?
Both white and brown rice work well, providing a fluffy base that complements the bold shrimp and creamy salsa.
- → How can I make the avocado corn salsa spicier?
Add more jalapeño or include a pinch of cayenne pepper in the salsa to increase the heat level.
- → Are there good substitutions for the rice base?
Quinoa or cauliflower rice can be used as low-carb alternatives while maintaining a satisfying bowl texture.