Dairy Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
These bowls are a full-on flavor experience — smoky, spiced shrimp piled over nutty brown rice and finished with a bright, juicy mango avocado salsa that makes every bite feel like summer. The homemade blackening blend of smoked paprika, cumin, cayenne, and oregano does serious work, creating a deeply charred crust on the shrimp in just a few minutes in a hot cast iron skillet. What makes this dish so satisfying is how naturally it comes together without a drop of dairy — no butter, no cream, no cheese needed to make it feel rich and indulgent. The lime-tahini drizzle is the secret weapon here: silky, tangy, and just sweet enough from a touch of honey, it ties the whole bowl together in a way that feels almost restaurant-worthy. Fresh lime juice runs through nearly every component, keeping things lively and cohesive from the salsa to the sauce. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is genuinely straightforward to pull off at home.
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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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