Rye Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Rye Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Smoky, citrusy, and loaded with color, this bowl is the kind of weeknight dinner that looks like it took way more effort than it actually did. A homemade blend of smoked paprika, cumin, oregano, and cayenne coats every shrimp before they hit a screaming-hot cast iron skillet, building that deeply charred, bold crust that makes blackened seafood so irresistible. The mango avocado salsa — bright with fresh lime juice, red bell pepper, and cilantro — cuts right through the heat with sweetness and cool creaminess. Then comes the lime-tahini drizzle, whisked together with honey and olive oil into a silky sauce that ties every element of the bowl together. Brown rice forms the hearty, nutty base, soaking up all those incredible juices as you dig in. Everything here is built from whole, straightforward ingredients — spices, fresh produce, shrimp, and pantry staples — so there's no need to scan labels or second-guess what's hiding in a store-bought seasoning packet. It's a genuinely satisfying, flavor-packed meal that comes together in one skillet and a handful of bowls.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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