Pecan Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp meet sweet mango, creamy avocado, and a silky lime-tahini drizzle in a bowl that genuinely looks as good as it tastes. The blackening spice blend — smoked paprika, cumin, cayenne, and a handful of other pantry staples — gets pressed into the shrimp before they hit a screaming-hot cast iron skillet, building that deeply charred crust in just a few minutes per side. Nutty brown rice forms the hearty base, soaking up every drop of sauce and salsa so no bite goes to waste. The mango avocado salsa is bright and fresh, with red bell pepper and cilantro adding crunch and color that balance the heat beautifully. The lime-tahini drizzle ties everything together — tangy, slightly sweet, and pourable enough to coat the whole bowl. Because every component is made from scratch with whole, straightforward ingredients, there's no need to scan labels or worry about hidden tree nuts sneaking into your meal. This is the kind of weeknight dinner that feels like a restaurant order, made entirely on your own terms.
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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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