Carrageenan Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bright, bold, and built entirely from whole ingredients, this shrimp bowl is the kind of meal that looks like it came from a fast-casual restaurant but tastes even better made at home. A smoky homemade spice blend — smoked paprika, cumin, oregano, cayenne, and a few pantry staples — coats the shrimp before they hit a screaming-hot cast iron skillet, creating that deeply charred, slightly spicy crust that makes blackened seafood so irresistible. The mango avocado salsa brings cooling sweetness and creaminess to balance all that heat, while a lime-tahini drizzle made from tahini, fresh lime juice, olive oil, and honey ties every component together in the most unexpected, addictive way. Carrageenan is a common additive lurking in processed sauces, pre-marinated proteins, and even some store-bought dressings — here, every single element is made from scratch, so you know exactly what's going into the bowl. Brown rice forms a hearty, nutty base that holds up beautifully under all those toppings without turning to mush. This is genuinely one of those recipes where every bite has something going on — spice, sweetness, tang, and richness all at once.
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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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