Coconut Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Smoky, vibrant, and loaded with fresh 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 bold homemade spice blend — smoked paprika, cumin, oregano, cayenne, and more — then seared in a cast iron skillet until they're deeply charred on the outside and perfectly tender inside. Underneath it all is nutty brown rice, and piled on top is a bright mango avocado salsa with red bell pepper, cilantro, and fresh lime juice that cuts right through the heat. The finishing touch is a silky lime-tahini drizzle made with tahini, honey, and olive oil that ties every element of the bowl together beautifully. Many store-bought sauces and spice blends sneak in coconut-derived ingredients, so building everything from scratch here means you stay in complete control of what goes into the dish. It's a genuinely satisfying weeknight dinner that feels indulgent without relying on anything you'd need to second-guess.
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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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