Lactose Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Smoky, spicy shrimp seared to a deep char in a cast iron skillet, piled over nutty brown rice, and finished with a bright mango avocado salsa — this bowl is the kind of meal that looks like it came from a restaurant but comes together entirely in your own kitchen. The homemade blackening blend of smoked paprika, cumin, cayenne, and oregano does all the heavy lifting, building serious flavor without a single drop of butter or cream in sight. That matters here, because every component is naturally free of dairy — no swaps, no substitutions, just ingredients that work beautifully on their own terms. The lime-tahini drizzle is the unexpected star: silky, tangy, and just rich enough to tie the whole bowl together without any milk-based ingredients weighing it down. Fresh lime juice runs through the salsa and the sauce alike, keeping everything lively and cutting through the heat of the shrimp. It's a genuinely satisfying, complete meal that doesn't ask you to compromise on taste or texture to meet your dietary needs.
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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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