Macadamia Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp meet sweet mango, creamy avocado, and a silky lime-tahini drizzle — all piled over hearty brown rice for a bowl that genuinely delivers on every level. The blackening spice blend is built from pantry staples like smoked paprika, cumin, and cayenne, and when those coated shrimp hit a screaming-hot cast iron skillet, they develop a deeply charred crust that's absolutely irresistible. The mango avocado salsa comes together in minutes and brings a bright, cooling contrast that balances all that heat beautifully. A quick tahini drizzle whisked with fresh lime juice and a touch of honey ties the whole bowl together with a nutty, tangy richness — and since every ingredient here is straightforward and whole, there's no need to stress about hidden nuts sneaking into your meal. This is the kind of recipe that looks impressive enough for company but is genuinely weeknight-friendly once you get the rhythm down. Finish with scallion greens and an extra squeeze of lime, and you've got a bowl that tastes like it came from a seriously good restaurant.
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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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