Anti Inflammatory Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

These bowls are a full-on flavor experience — smoky, spiced shrimp seared until deeply charred, piled over nutty brown rice, and finished with a bright mango avocado salsa that brings sweetness and freshness to every bite. The lime-tahini drizzle ties it all together with a creamy, tangy richness that makes the whole bowl feel indulgent while still being genuinely nourishing. Every single component here earns its place from an anti-inflammatory standpoint: avocado oil for the sear, extra virgin olive oil and tahini in the drizzle, and a salsa loaded with fresh mango, avocado, red bell pepper, and cilantro — all ingredients known for their beneficial compounds. Brown rice provides a steady, fiber-rich base that keeps things grounded without relying on refined grains. The homemade blackening spice blend — smoked paprika, cumin, oregano, and a touch of cayenne — means you control exactly what goes on the shrimp, no mystery additives or inflammatory seed oils hiding in a store-bought seasoning packet. This recipe serves four, making it a solid weeknight dinner that doesn't feel like you're eating "health food" — it just tastes like a really good bowl. Squeeze on a little extra lime at the table and you're done.

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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 La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
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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