Lupin Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Smoky, citrusy, and loaded with color, this bowl is the kind of weeknight dinner that looks like it took way more effort than it did. The shrimp get coated in a bold homemade blend of smoked paprika, cumin, oregano, and cayenne before hitting a screaming-hot cast iron skillet, where they develop a deeply charred crust in just a few minutes. Underneath it all is nutty brown rice, and piled on top is a fresh mango avocado salsa that brings sweetness and cool creaminess to balance all that heat. The finishing touch is a lime-tahini drizzle — whisked together with honey and olive oil — that ties every element of the bowl together in the best possible way. Lupin, a legume sometimes used as a flour or protein filler in packaged sauces and spice blends, is a non-issue here because every component is built from scratch with whole, recognizable ingredients. There's no reaching for a store-bought shortcut that might sneak in an unexpected allergen — just real food, layered thoughtfully. This one earns a permanent spot in the dinner rotation.
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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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