Mushroom Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Mushroom Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Bold, smoky shrimp seared in a cast iron skillet until deeply charred, 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 fast-casual restaurant but comes together entirely in your own kitchen. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne does all the heavy lifting, giving the shrimp serious depth and a gorgeous crust without a single complicated technique. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every component is built from scratch using whole, straightforward ingredients, so there's no guesswork about hidden fungi lurking in a pre-made spice packet or sauce. The mango avocado salsa is genuinely one of the best parts: sweet, creamy, and punchy with fresh lime juice and cilantro, it cools down the heat from the shrimp in the most satisfying way. A silky lime-tahini drizzle ties everything together with a nutty, tangy richness that makes each bite feel intentional and complete. This is the kind of bowl you'll want to make on repeat, whether you're meal-prepping for the week or putting something impressive on the table for company.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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