Mediterranean Diet Friendly Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp meet sweet mango, creamy avocado, and a silky tahini drizzle in a bowl that genuinely earns its place on a weeknight dinner rotation. The blackening spice blend — smoked paprika, cumin, oregano, and a touch of cayenne — gives the shrimp serious depth and char without relying on anything processed or heavy. Whole-grain brown rice forms the hearty base, delivering the kind of slow-burning energy and fiber that makes this style of eating feel so sustainable long-term. The mango avocado salsa is bright and fresh, built from real produce with a hit of lime juice that ties everything together beautifully. What really sets this bowl apart is the lime-tahini drizzle: tahini and extra virgin olive oil are both cornerstones of this way of eating, and here they come together into a sauce that's nutty, tangy, and completely addictive. Every component is made from scratch with whole, recognizable ingredients — no shortcuts, no mystery additives — which is exactly what makes this kind of cooking so rewarding. It's the rare bowl that looks impressive enough for guests but comes together with nothing more than a skillet and a little confidence.
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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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