Artificial Food Coloring Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Artificial Food Coloring Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Bold, smoky shrimp over nutty brown rice with a bright mango avocado salsa — this bowl is the kind of meal that looks like it came from a fast-casual restaurant but comes together entirely in your own kitchen. Every bit of color here is the real deal: the deep char on the shrimp comes from a homemade spice blend of smoked paprika, cumin, oregano, and cayenne, not a packet loaded with synthetic dyes. That matters more than you might think, because pre-made seasoning blends and bottled sauces are some of the sneakiest sources of artificial additives hiding in otherwise wholesome meals. The mango avocado salsa brings natural sweetness and vivid color from fresh fruit and red bell pepper, while the lime-tahini drizzle adds a creamy, tangy finish made from nothing but pantry staples you can actually read on the label. Cooking the shrimp in a hot cast iron skillet gives you that gorgeous blackened crust without any shortcuts, and the whole bowl comes together with ingredients that are as clean as they are craveable. It's the kind of weeknight dinner that satisfies completely — no compromise, no artificial anything, just really good food.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, rinsed
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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