MSG Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp hit with a char that comes entirely from a homemade spice blend — smoked paprika, cumin, oregano, and a touch of cayenne — so you know exactly what's going into every bite. That matters more than people realize, because a lot of store-bought seasoning packets and bottled sauces quietly sneak in additives that have no business being in a simple shrimp dish. Here, every component is built from scratch, which means the flavor is clean, vibrant, and completely in your control. The mango avocado salsa brings a cool, juicy contrast to all that heat, with fresh lime juice and cilantro tying it together in the best possible way. A creamy lime-tahini drizzle made from just tahini, olive oil, honey, and citrus pulls the whole bowl together with a nutty richness that feels almost indulgent. Served over hearty brown rice, this is the kind of meal that looks like it came from a fast-casual restaurant but tastes even better because you made it yourself. It's genuinely satisfying — colorful, layered, and packed with real ingredients from start to finish.
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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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