Caffeine Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp seared in a cast iron skillet over a bed of hearty brown rice — this bowl is the kind of dinner that looks like it came from a fast-casual restaurant but comes together entirely in your own kitchen. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne gives the shrimp serious depth and a gorgeous char without relying on anything that would sneak caffeine into your meal. Every single ingredient here is naturally free of coffee, tea, and other stimulants, so you can dig in without a second thought. The mango avocado salsa is the real showstopper — sweet, creamy, and bright with fresh lime juice and cilantro, it cuts right through the heat of the spiced shrimp in the best possible way. A silky lime-tahini drizzle ties everything together with a nutty, tangy finish that makes each bite feel intentional and complete. This is the kind of bowl that earns a permanent spot in your weeknight rotation, especially when you want something that feels indulgent but is built entirely from whole, recognizable ingredients.
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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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