Almond Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Almond Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Smoky, spicy shrimp seared in a screaming-hot cast iron skillet, piled over nutty brown rice, and finished with a bright mango avocado salsa — this bowl is the kind of dinner that looks like it took way more effort than it actually did. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne gives the shrimp a deeply charred crust with serious depth of flavor, while the fresh mango, avocado, red bell pepper, and lime juice salsa cuts right through the heat with something cool and tropical. For anyone navigating tree nut concerns, this recipe is naturally built without them — every component, including the creamy drizzle, relies on tahini (made from sesame seeds) rather than any nut-based sauce, so there's no need to swap or substitute a thing. That lime-tahini drizzle, whisked together with honey, olive oil, and fresh lime juice, ties the whole bowl together in a way that feels almost restaurant-worthy. Getting the shrimp right is all about two things: patting them completely dry before coating in the spice blend, and resisting the urge to move them in the pan so they develop that gorgeous, deeply blackened crust. This is a genuinely satisfying weeknight bowl that earns a permanent spot in the rotation.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, rinsed
3 cups water
½ tsp salt

For the blackening spice

1 ½ tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
2 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz Spectrum Naturals Avocado Oil Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML Chosen Foods 100% Pure Avocado Oil 33.8 floz
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For the mango avocado salsa

1 large mango, peeled and diced small
2 ripe avocados, diced
½ cup red bell pepper, finely diced
¼ cup fresh cilantro, roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
¼ tsp salt

For the lime-tahini drizzle

3 tbsp tahini
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 tsp raw honey
2–3 tbsp water, to thin
¼ tsp salt

For serving

lime wedges, for serving (optional)
sliced scallion greens, for serving (optional)

Instructions

1
Combine the rinsed brown rice, 3 cups water, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 40–45 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, mix the smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne, ½ tsp salt, and black pepper together in a small bowl until evenly combined.

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