Seed Oil Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa

Total time50 min

Prep time20 min

Cook time30 min

Seed Oil 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 did. The shrimp get coated in a bold homemade blackening blend — smoked paprika, cumin, cayenne, and more — then seared in avocado oil until deeply charred and irresistibly fragrant. Avocado oil is the only cooking fat here, making it a clean, stable choice that sidesteps the refined seed oils hiding in so many restaurant-style dishes and bottled sauces. The mango avocado salsa brings a cool, bright contrast to all that heat, with fresh lime juice, red bell pepper, and cilantro tying everything together. A silky lime-tahini drizzle made with extra virgin olive oil and raw honey pulls the whole bowl into something that feels genuinely restaurant-worthy. Everything sits on a base of fluffy brown rice that soaks up every last drop of sauce. It's a complete, satisfying meal where every component is made from scratch — no mystery oils, no shortcuts, just really good food.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice, rinsed
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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