Ginger Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp over nutty brown rice with a bright mango avocado salsa — 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 blackening spice blend is built from smoked paprika, cumin, oregano, and a touch of cayenne, delivering serious depth and heat without a trace of ginger anywhere in the mix. That matters more than you might think, since ginger has a way of sneaking into spice blends, marinades, and bottled sauces, making dishes like this one surprisingly hard to find ready-made. Here, every component is built from scratch, so you know exactly what's going in. The mango avocado salsa — tossed with red bell pepper, cilantro, and fresh lime juice — adds a cool, juicy contrast to the charred shrimp that makes every bite feel balanced. A creamy tahini drizzle ties the whole bowl together with a nutty, citrusy finish that elevates this well beyond basic weeknight territory. It's colorful, satisfying, and genuinely crave-worthy.
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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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