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

Total time50 min

Prep time20 min

Cook time30 min

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

Smoky, charred shrimp over nutty brown rice, crowned with a bright mango avocado salsa and a creamy lime-tahini drizzle — this 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 homemade blackening blend of smoked paprika, cumin, oregano, and cayenne does serious work here, giving the shrimp a deeply spiced crust that plays beautifully against the cool, sweet salsa. Many packaged spice blends and store-bought sauces sneak in unexpected additives, so building everything from scratch means you know exactly what's going in the bowl. The lime-tahini drizzle — whisked together with honey, olive oil, and fresh lime juice — is silky, tangy, and completely plant-based, no animal-derived thickeners needed. The mango avocado salsa brings freshness and a little crunch from red bell pepper and cilantro, balancing the heat of the shrimp without overpowering it. Cast iron is your best friend for that signature char — cook the shrimp in a single layer, resist the urge to move them, and you'll get that gorgeous blackened crust in just a few minutes per side. This is a genuinely satisfying, flavor-packed dinner that proves eating around certain ingredients never has to mean settling for less.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, rinsed
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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