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

Total time50 min

Prep time20 min

Cook time30 min

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

Bright, bold, and built entirely from scratch, this shrimp bowl delivers serious restaurant-level flavor without a drop of mustard anywhere in the recipe — no hidden condiments, no store-bought spice blends to second-guess. The blackening seasoning is a homemade mix of smoked paprika, cumin, oregano, and a touch of cayenne, so you know exactly what's going on every shrimp. Searing them in a cast iron skillet over high heat creates that gorgeous, deeply charred crust while keeping the inside juicy and tender. The mango avocado salsa brings a cool, fruity contrast — fresh lime juice, cilantro, and red bell pepper tossed together in minutes — and it's the kind of topping that makes the whole bowl feel alive. Tying everything together is a silky lime-tahini drizzle made with just a handful of pantry staples, whisked until smooth and pourable. Served over nutty brown rice with scallion greens and extra lime wedges, every component earns its place in the bowl. It's the kind of weeknight dinner that looks impressive enough for company but comes together with straightforward, trustworthy ingredients.

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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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