Pescatarian Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp seared in a cast iron skillet until deeply charred on the outside and perfectly tender inside — this bowl is the kind of weeknight dinner that genuinely feels like a restaurant meal. The homemade blackening blend layers smoked paprika, cumin, oregano, and a kick of cayenne, so every bite of shrimp carries serious depth and heat. Piled over nutty brown rice and topped with a bright mango avocado salsa, the contrast of warm spice against cool, creamy fruit is absolutely addictive. A lime-tahini drizzle ties everything together with a rich, citrusy finish that you'll want to pour over everything. Because the protein here is shrimp rather than meat, this dish fits naturally into a seafood-forward lifestyle without any substitutions or workarounds — it's built that way from the ground up. The whole bowl comes together with straightforward techniques and fresh ingredients, making it as approachable as it is impressive. Finish with scallion greens and an extra squeeze of lime, and you've got a meal that looks stunning and tastes even better.
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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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