Nutmeg Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
These bowls are a full-on flavor experience — smoky, charred shrimp piled over nutty brown rice and crowned with a bright, juicy mango avocado salsa that tastes like summer in every bite. The homemade blackening spice blend is built from smoked paprika, cumin, oregano, and a touch of cayenne, so you get serious depth and heat without reaching for any pre-mixed seasoning packets that might sneak in unwanted spices. That matters more than you'd think, since store-bought blends and even some sauces routinely include warm spices that aren't always obvious on the label. Everything here is made from scratch, which means you stay in complete control of what goes into the pan. The lime-tahini drizzle — silky, tangy, and just a little sweet from raw honey — ties the whole bowl together in a way that feels restaurant-worthy but comes together with a whisk and a few minutes. Cooking the shrimp in a cast iron skillet over high heat gives you that gorgeous, deeply charred crust while keeping the inside tender and perfectly cooked through. It's a weeknight dinner that genuinely looks and tastes like you put in way more effort than you did.
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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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