Chestnut Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Chestnut Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Bold, smoky shrimp hit with a char that only a screaming-hot cast iron skillet can deliver, and the whole bowl comes together in layers that feel almost too good for a weeknight. A homemade blend of smoked paprika, cumin, oregano, and cayenne coats every shrimp before it hits the pan, building that deep, blackened crust without relying on any pre-mixed seasoning packets that might carry hidden allergens. The mango avocado salsa — bright with fresh lime juice, red bell pepper, and cilantro — cuts right through the heat and adds a juicy, cooling contrast that makes each bite feel balanced. Nutty sesame tahini gets whisked into a silky drizzle with honey and more lime, which ties the whole bowl together in a way that feels restaurant-worthy but is genuinely simple to pull off at home. Every component in this recipe is straightforward and easy to verify, so there's no guesswork about what's actually going into your food. Fluffy brown rice anchors it all, soaking up the salsa juices and that creamy tahini drizzle in the best possible way. This is the kind of bowl that looks stunning, eats even better, and will absolutely earn a permanent spot in your weeknight rotation.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz Spectrum Naturals Avocado Oil Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML Chosen Foods 100% Pure Avocado Oil 33.8 floz
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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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