High Fructose Corn Syrup Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

High Fructose Corn Syrup Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Bright, bold, and built entirely from real ingredients you can actually read on a label, this shrimp bowl is the kind of weeknight dinner that feels like a treat without any of the processed-food baggage. High fructose corn syrup has a sneaky way of showing up in bottled sauces, spice blends, and store-bought dressings — but here, every component is made from scratch, so you stay completely in control. The blackening spice is a homemade blend of smoked paprika, cumin, oregano, and cayenne that gives the shrimp a deeply charred, smoky crust straight out of a cast iron skillet. Piled over nutty brown rice and topped with a fresh mango avocado salsa tossed in real lime juice, the whole bowl is layered with color and contrasting textures. The finishing touch is a silky lime-tahini drizzle sweetened only with a touch of raw honey — no corn syrup, no mystery additives, just clean, punchy flavor. It's the kind of meal that looks impressive enough to serve to guests but comes together with straightforward steps and pantry-friendly spices. Once you've had shrimp this good at home, the bottled stuff really doesn't stand a chance.

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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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