Pork Free 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 feels like it came from a restaurant. A homemade blend of smoked paprika, cumin, oregano, and cayenne does all the heavy lifting on flavor, coating every shrimp before they hit that shimmering-hot pan. The whole thing comes together on a base of fluffy brown rice, piled high with a bright mango avocado salsa that brings just enough sweetness and freshness to balance the heat. That lime-tahini drizzle — whisked together with honey, olive oil, and fresh lime juice — ties every element of the bowl together in the most satisfying way. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-reading anxiety or ingredient swaps required; just clean, straightforward cooking from start to finish. It's colorful, it's filling, and it genuinely delivers on every 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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