Citric Acid Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Smoky, sweet, creamy, and just a little fiery — this bowl delivers a full spectrum of flavors without relying on any citric acid or citric acid-derived additives. That matters more than it sounds, because a surprising number of store-bought spice blends, sauces, and salsas sneak in citric acid as a preservative or flavor enhancer. Here, every element is built from scratch using whole, recognizable ingredients, so you stay in complete control of what goes into your meal. The blackening spice is a homemade blend of smoked paprika, cumin, oregano, and cayenne that gives the shrimp a deeply charred, bold crust straight from a screaming-hot cast iron skillet. The mango avocado salsa brings brightness and creaminess through fresh fruit and ripe avocado, with lime juice doing all the acidic lifting naturally. A silky tahini drizzle made with tahini, olive oil, honey, and more fresh lime ties everything together in a way that feels restaurant-worthy but comes together in your own kitchen. Served over fluffy brown rice with scallion greens and lime wedges, this is the kind of bowl you'll want on repeat all week long.
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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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