Red Meat Allergy Friendly Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Shrimp is the star here, and it absolutely delivers — coated in a smoky, spiced blend of smoked paprika, cumin, oregano, and cayenne, then seared in a screaming-hot cast iron skillet until deeply charred and irresistibly fragrant. The whole bowl comes together with hearty brown rice as the base, a bright mango avocado salsa tossed with fresh lime juice and cilantro, and a silky lime-tahini drizzle that ties every element together. For anyone navigating a red meat allergy, this kind of bold, satisfying bowl can feel hard to come by — but shrimp takes on that same high-heat, deeply savory energy without any of the concern. The mango salsa adds a cooling sweetness that plays beautifully against the heat of the blackening spice, while the tahini sauce brings a nutty richness that makes the whole thing feel restaurant-worthy. Every component is built from whole, straightforward ingredients, so there's no guesswork about what's in your bowl. Scallion greens and extra lime wedges on top are optional, but honestly, don't skip them.
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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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