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

Total time50 min

Prep time20 min

Cook time30 min

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

These bowls are a full-on flavor event — smoky, spiced shrimp seared until deeply charred, piled over nutty brown rice, and finished with a bright mango avocado salsa that brings just the right amount of sweetness and freshness. The homemade blackening blend of smoked paprika, cumin, cayenne, and oregano does all the heavy lifting, coating every shrimp in a bold crust that forms fast in a screaming-hot cast iron skillet. That two-minute sear per side is the move — you get real char without overcooking the shrimp, which stay juicy and tender all the way through. The mango avocado salsa is tossed with fresh lime juice and cilantro, and it cuts right through the heat in the best possible way. Then comes the lime-tahini drizzle — tahini, honey, olive oil, and lime whisked into something creamy and tangy that ties every element of the bowl together. This is the kind of weeknight dinner that looks like you put in serious effort, even though the shrimp cook in under five minutes once everything else is prepped. No poultry, no shortcuts on flavor — just a genuinely satisfying bowl that earns a permanent spot in the 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 La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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