Save A vibrant, flavor-packed bowl featuring spicy blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist. Each bite delivers freshness, spice, and satisfying textures—perfect for any night you crave something bold and nourishing.
I first made this bowl after returning from a road trip through the Southwest, craving vibrant flavors and easy comfort. The blackened shrimp and zesty salsa brought me straight back to those sun-drenched afternoons, and now it is a requested dinner in my home.
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 to 3 minutes per side, until opaque and slightly charred. Remove from heat.
- Make 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 & Serve:
- Garnish with extra cilantro and lime wedges. Serve immediately.
Save This bowl sparked a lively family dinner, everyone building their own creation with extra salsa and lime wedges. Even my kids love assembling the bowls, and it is now the meal we crave after busy days.
Required Tools
Large skillet, medium mixing bowls, chefs knife, cutting board, measuring spoons
Nutritional Information
Per serving: 390 calories, 15 g total fat, 39 g carbohydrates, 25 g protein
Serving Suggestions
Pair this bowl with a crisp Sauvignon Blanc, a light lager, or a refreshing sparkling water. For extra flavor, grill the corn before adding to the salsa or add black beans and shredded lettuce for more texture.
Save Prep ahead by making the salsa in advance and keeping shrimp ready to cook for busy weeknights. Fresh ingredients keep this bowl vibrant and satisfying every time.
Recipe FAQ
- → How do I make the shrimp blackened?
Coat the shrimp evenly with a blend of smoked paprika, garlic and onion powders, thyme, oregano, cayenne, salt, and pepper. Sear in a hot skillet for 2-3 minutes per side until slightly charred and opaque.
- → Can I use a different base instead of rice?
Yes, quinoa or cauliflower rice make excellent low-carb alternatives that pair well with the shrimp and salsa.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper in the seasoning mix or omit the jalapeño from the salsa to reduce heat.
- → What’s the best way to prepare the avocado corn salsa?
Combine diced avocado, fresh or thawed corn kernels, cherry tomatoes, finely diced red onion, chopped cilantro, lime juice, and salt. Optional jalapeño adds a mild kick.
- → Are there any suggested beverage pairings?
A crisp Sauvignon Blanc or a light lager pairs beautifully, balancing the spicy and fresh flavors of the dish.