Emulsifier Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Emulsifier Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Bold, smoky shrimp hit with a char that only a screaming-hot cast iron skillet can deliver, and the combination of sweet mango, creamy avocado, and bright lime juice makes every bite feel like a vacation. The homemade blackening spice — smoked paprika, cumin, oregano, and a kick of cayenne — is built entirely from single-ingredient pantry staples, which means there are no hidden additives or emulsifiers sneaking in through a pre-mixed seasoning packet. That matters more than people realize, because store-bought spice blends and bottled sauces are some of the most common places emulsifiers quietly show up. The lime-tahini drizzle is whisked together from tahini, fresh lime juice, olive oil, raw honey, and water — nothing processed, nothing stabilized, just a naturally creamy sauce that comes together in minutes. Brown rice cooked low and slow forms the hearty base, soaking up all those bold flavors without any need for enriched or additive-laden grains. This is the kind of bowl that looks impressive enough for guests but is genuinely straightforward to pull off on a weeknight. Fresh, clean, and deeply satisfying — it proves that cooking without emulsifiers doesn't mean sacrificing any of the good stuff.

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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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