Hazelnut Free 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 that brings sweetness, creaminess, and a hit of lime all at once. The homemade blackening blend of smoked paprika, cumin, cayenne, and oregano does serious work here, giving the shrimp that deeply charred crust you'd expect from a restaurant without any mystery seasonings or pre-mixed spice packets that could hide unwanted ingredients. A cast iron skillet and a two-minute sear is genuinely all it takes to get that gorgeous color and smoky depth. The lime-tahini drizzle — made from tahini, fresh lime juice, olive oil, and a touch of honey — ties everything together with a creamy, tangy finish that feels indulgent but is completely wholesome. For anyone navigating tree nut allergies or sensitivities, tahini is a sesame-based sauce and contains no hazelnut or other tree nut ingredients, making it a smart swap for richer nut-based dressings. The mango avocado salsa is fresh and effortless, just diced fruit, red bell pepper, cilantro, and lime juice tossed together while the rice does its thing. This is the kind of weeknight bowl that looks impressive enough for company but comes together with straightforward, real ingredients you can feel good about.
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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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