Brazil Nut Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
These bowls are a full-on flavor experience — smoky, spicy shrimp piled over nutty brown rice, crowned with a bright mango avocado salsa and finished with a creamy lime-tahini drizzle. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne does serious work here, giving the shrimp a deeply charred crust that you just can't get from a store-bought seasoning packet. Cooking the shrimp in a cast iron skillet over medium-high heat locks in that gorgeous sear while keeping everything juicy inside. The mango avocado salsa — tossed with red bell pepper, cilantro, and fresh lime juice — cuts right through the heat with something cool and tropical. Then the tahini drizzle ties it all together with a nutty, tangy richness that makes every bite feel intentional. Everything in this recipe is naturally free from tree nut concerns, built entirely from whole, easy-to-source ingredients with no hidden surprises. It's the kind of bowl that looks impressive enough for company but comes together in a single skillet on a weeknight.
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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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