Breastfeeding Friendly Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Colorful, satisfying, and packed with genuinely nourishing ingredients, this bowl is the kind of meal that feels indulgent while actually delivering for a body working hard to produce milk. Shrimp is a fantastic lean protein source, and avocado brings in the healthy fats that matter so much during this season of life. The mango avocado salsa is bright and fresh — sweet mango, creamy avocado, crisp red bell pepper, and a hit of lime juice that ties everything together beautifully. Brown rice gives you a hearty, fiber-rich base that keeps you full between feeds, which anyone who has nursed a baby knows is absolutely non-negotiable. The lime-tahini drizzle made with tahini, olive oil, and a touch of honey adds a nutty, slightly sweet finish that makes the whole bowl feel restaurant-worthy. The blackening spice blend is bold and smoky without being overwhelming — the cayenne is modest enough that you can enjoy real flavor without worrying about going overboard. Assembly is straightforward, and the components come together in a way that makes weeknight cooking feel genuinely doable even on the most exhausting days.
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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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