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 made this bowl during a busy weeknite, craving something flavorful but simple. Its bold spices and creamy salsa made dinner feel special without extra effort.
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.
- Sear 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.
- 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 My kids love mixing their own bowls, each choosing plenty of salsa or extra lime. It is a meal everyone gets excited for at the table.
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
Save Serve right away for best flavor, and enjoy a fresh Southwestern twist on dinner.
Common Questions
- → How do I blacken the shrimp evenly?
Coat the shrimp thoroughly with the spice blend and cook in a hot skillet in a single layer. Avoid overcrowding to ensure even charring on each side.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely before seasoning and cooking to guarantee a consistent texture and flavor.
- → What can I substitute for rice in the bowl?
Quinoa or cauliflower rice work well as low-carb alternatives while still providing a satisfying base for the toppings.
- → How do I add more heat to the avocado corn salsa?
Include the optional minced jalapeño or sprinkle extra cayenne in the shrimp seasoning for an added spicy kick.
- → Is it better to grill the corn for the salsa?
Grilling the corn before mixing intensifies its sweetness and adds a subtle smoky flavor, enhancing the overall salsa taste.