Pistachio Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp over nutty brown rice with a bright mango avocado salsa — this bowl is the kind of weeknight dinner that looks like you tried way harder than you actually did. The blackening spice blend is built entirely from pantry staples like smoked paprika, cumin, and cayenne, and it creates a deeply charred, flavor-packed crust on the shrimp in just a few minutes in a hot cast iron skillet. The mango avocado salsa brings freshness and a little sweetness that cuts right through all that heat, while the lime-tahini drizzle ties everything together with a creamy, tangy finish. Every component in this recipe is straightforward and tree-nut-free by nature — no swaps needed, no label-scanning required. The tahini drizzle is made from sesame paste, lime juice, olive oil, and honey, so you get that rich, saucy element without reaching for anything that could be a concern. It all comes together in one bowl that's genuinely satisfying and colorful enough to photograph before you dig in. Squeeze an extra lime wedge over the top and don't skip the scallions — they add just the right finishing bite.
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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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