Gut Friendly Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Gut Friendly Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Smoky, vibrant, and genuinely satisfying, this bowl brings together bold spice and fresh, cooling ingredients in a way that feels indulgent without weighing you down. The shrimp get coated in a homemade blackening blend — smoked paprika, cumin, oregano, and a touch of cayenne — then seared hard in a cast iron skillet until deeply charred and perfectly cooked through. Brown rice forms a hearty, fiber-rich base that digests more gently than refined grains, making it a smart foundation for anyone keeping an eye on gut health. The mango avocado salsa is the real showstopper: sweet, creamy, and bright with fresh lime juice, red bell pepper, and cilantro, it balances the heat of the shrimp beautifully. A lime-tahini drizzle made with tahini, honey, and olive oil ties everything together with a nutty, tangy richness that feels almost restaurant-worthy. Every component is made from whole, recognizable ingredients — no processed sauces, no hidden additives — so you know exactly what you're putting in your body. This is the kind of bowl that makes eating well feel genuinely exciting rather than like a compromise.

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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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