Cinnamon Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp over nutty brown rice with a bright mango avocado salsa — this bowl is the kind of weeknight dinner that looks like it took serious effort but comes together with straightforward pantry staples. The blackening spice blend leans on smoked paprika, cumin, oregano, and a touch of cayenne for deep, charred flavor without a trace of cinnamon, which can sneak into store-bought Cajun or blackening seasonings more often than you'd expect. Building your own spice mix from scratch here means you stay in complete control of every ingredient. The shrimp get seared in a cast iron skillet over high heat until genuinely charred on the outside and perfectly opaque inside — that two-minute undisturbed cook is the secret to that restaurant-quality crust. The mango avocado salsa brings fresh lime juice, red bell pepper, and cilantro to cut right through the heat, while a creamy tahini drizzle with honey ties the whole bowl together in the most satisfying way. Every component is clean, vibrant, and built from real ingredients you can actually verify — no mystery blends, no hidden spices. This one earns a permanent spot in the dinner 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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