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 bowl when I craved something fresh but filling on a warm summer night. The burst of lime and sweet corn with spicy shrimp immediately made it a family favorite.
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 and Coat 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
- 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 kids love helping stir together the salsa and squeeze lime juice over the finished bowls it is an easy way to get the whole family involved in dinner.
Serving Suggestions
Try with extra lime wedges fresh jalapeño slices or a dollop of Greek yogurt for more tang. Serve alongside a simple green salad or grilled vegetables for a complete meal.
Make It Your Own
Swap rice for quinoa or cauliflower rice for a lower carb version or add black beans and shredded lettuce for extra protein and crunch.
Nutrition Info
Each serving is approximately 390 calories with 15 g total fat 39 g carbohydrates and 25 g protein making it both satisfying and nutritious.
Save This shrimp bowl bursts with flavor and color for a meal everyone will love. Make it tonight when you want something fresh fast and full of Southwest flair.
Recipe FAQs
- → How do I achieve the perfect blackened shrimp?
Coat the shrimp evenly with the spice blend and cook over medium-high heat without overcrowding the pan. This ensures a crispy, charred exterior while keeping the shrimp juicy inside.
- → Can I substitute the rice base with other grains?
Yes, quinoa or cauliflower rice can be used as alternatives for a lower-carb option without compromising texture.
- → How do I prepare the avocado corn salsa to prevent browning?
Use ripe avocado and toss it immediately with lime juice to maintain its bright color and freshness.
- → Is it possible to make the dish spicier?
Adjust the cayenne pepper in the seasoning or add minced jalapeño to the salsa for extra heat.
- → What are some recommended serving suggestions?
Serve with lime wedges and extra cilantro for garnish, and pair with a crisp white wine or light beer to complement the flavors.