Artificial Flavors Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp seared in a cast iron skillet over a bed of nutty brown rice — this bowl is the kind of weeknight dinner that looks like it came from a restaurant. Every element is built from scratch using whole, recognizable ingredients, so you know exactly what's going into your meal without having to decode a label or second-guess a seasoning packet. The blackening blend is mixed right in your kitchen from individual spices like smoked paprika, cumin, oregano, and cayenne, which means no mystery blends or synthetic flavor boosters hiding in the mix. The mango avocado salsa brings a bright, juicy contrast to all that char, with fresh lime juice and cilantro tying everything together. A creamy lime-tahini drizzle made from tahini, olive oil, raw honey, and fresh lime juice pulls the whole bowl into something genuinely craveable. It's a satisfying, colorful meal where every component earns its place — and nothing on the ingredient list will make you pause and wonder what it actually is.
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Learn more →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
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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