Paraben Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Smoky, vibrant, and loaded with fresh flavors, 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 with ingredients you can trust. That matters more than it might seem — many packaged sauces, spice blends, and store-bought dressings contain preservatives and synthetic additives that people avoiding parabens and similar compounds are trying to steer clear of. Here, the bold blackening spice is built from scratch using smoked paprika, cumin, oregano, and a handful of other pantry staples, so you know exactly what's going in. The shrimp get seared in a hot cast iron skillet until deeply charred on the outside and perfectly juicy inside — that contrast in texture is genuinely hard to beat. A bright mango avocado salsa made with fresh lime juice, cilantro, and red bell pepper keeps things cool and colorful against all that heat. The lime-tahini drizzle — whisked together from tahini, olive oil, raw honey, and fresh lime — ties every component together with a creamy, tangy finish that feels indulgent without relying on anything processed. Serve it all over nutty brown rice and you've got a complete, satisfying bowl that's as clean as it is craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!