Eggless Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Eggless Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

These bowls are a full-on flavor experience — smoky, charred shrimp piled over nutty brown rice, crowned with a bright mango avocado salsa and finished with a creamy lime-tahini drizzle. The homemade blackening blend of smoked paprika, cumin, cayenne, and oregano does serious work, giving the shrimp a deeply spiced crust that sears up beautifully in a hot cast iron skillet. No eggs appear anywhere in this recipe — not in the spice rub, not in the sauce, not tucked into the salsa — so you can build every component with total confidence. The lime-tahini drizzle is the kind of sauce you'll want to put on everything, made from just tahini, fresh lime juice, olive oil, and a touch of honey whisked together until silky and pourable. Fresh mango, ripe avocado, red bell pepper, and cilantro bring a juicy, cooling contrast to all that heat from the shrimp. It's the kind of bowl that looks like it came from a trendy lunch spot but comes together in your own kitchen with straightforward ingredients and no complicated techniques. Weeknight dinner just got a serious upgrade.

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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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