Beef Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
These bowls are a full-on flavor experience — smoky, charred shrimp piled over nutty brown rice and finished with a bright, juicy mango avocado salsa that makes every bite feel like a celebration. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne does serious work in a hot cast iron skillet, creating that deeply charred crust you'd expect from a great restaurant dish. A creamy lime-tahini drizzle ties everything together with a tangy, slightly nutty richness that plays beautifully against the sweetness of the mango and the cool creaminess of the avocado. Because the whole dish is built around shrimp, fresh produce, and pantry spices, it's naturally free from any beef without requiring substitutions or workarounds — the flavors are so bold and satisfying that nothing feels missing. The salsa comes together quickly while the rice cooks, so the timing flows smoothly even on a weeknight. Serve it with extra lime wedges and a scatter of scallion greens for a bowl that looks as good as it tastes.
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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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