Celery Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Smoky, vibrant, and packed with bold flavor, this shrimp bowl is the kind of meal that looks like it came from a fast-casual restaurant but comes together entirely in your own kitchen. The shrimp get coated in a homemade blackening blend of smoked paprika, cumin, oregano, and cayenne, then seared in a cast iron skillet until deeply charred and irresistibly fragrant. Underneath it all sits a base of fluffy brown rice, topped with a bright mango avocado salsa that balances the heat with sweetness and citrus. The finishing touch is a creamy lime-tahini drizzle made with tahini, honey, and fresh lime juice — it pulls every element of the bowl together in the best possible way. For anyone navigating a celery-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, and there are no hidden aromatics or pre-made spice blends to second-guess. The entire flavor base is built from scratch, so you know exactly what's going in. It's a satisfying, colorful weeknight dinner that earns a permanent spot in the rotation.
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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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