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