BHA & BHT Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

BHA & BHT Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Bold, smoky shrimp seared in a cast iron skillet, sweet mango salsa, creamy avocado, and a silky lime-tahini drizzle all piled over nutty brown rice — 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 single ingredient here is whole and recognizable, which matters when you're trying to avoid the synthetic preservatives BHA and BHT that sneak into so many packaged spice blends, bottled sauces, and processed oils. The blackening spice is built from scratch using individual ground spices, so you know exactly what's going in. Avocado oil handles the high-heat sear without any additives, and the tahini drizzle is whisked together from pantry staples rather than poured from a preservative-laden bottle. The mango avocado salsa brings a cool, bright contrast to the char on the shrimp, and fresh lime juice ties the whole bowl together with a citrusy punch. It's vibrant, satisfying, and genuinely hard to believe it's as clean as it is.

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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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