# Components:
→ Shrimp
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried oregano
08 - ½ teaspoon cayenne pepper, adjust to taste
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed from frozen
13 - ½ cup cherry tomatoes, quartered
14 - ¼ cup red onion, finely diced
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced, optional
17 - Juice of 1 lime
18 - ¼ teaspoon salt
→ Bowl Base and Garnish
19 - 2 cups cooked white or brown rice, hot
20 - Lime wedges for serving
21 - Additional fresh cilantro for garnish
# Method Steps:
01 - In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper until fully coated.
02 - Heat a large skillet over medium-high heat. Lay shrimp in a single layer and cook 2 to 3 minutes per side until opaque and slightly charred. Remove from heat.
03 - Gently combine diced avocado, corn kernels, quartered cherry tomatoes, red onion, chopped cilantro, jalapeño if using, lime juice, and salt in a separate bowl.
04 - Divide hot cooked rice evenly among four bowls. Top each with blackened shrimp and a generous portion of avocado corn salsa.
05 - Finish with additional fresh cilantro and lime wedges. Serve immediately for best flavor.
