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

Total time50 min

Prep time20 min

Cook time30 min

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

Smoky, charred shrimp over nutty brown rice, crowned with a bright mango avocado salsa and a creamy lime-tahini drizzle — this bowl is the kind of meal that looks like it came from a fast-casual restaurant but comes together entirely in your own kitchen. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne does serious work here, giving the shrimp a deeply spiced crust that plays beautifully against the cool, citrusy salsa. Soy can sneak into a surprising number of sauces, marinades, and spice blends, but every component in this recipe is built from scratch with whole, straightforward ingredients — so there's nothing to second-guess. The lime-tahini drizzle is the unexpected star: whisked together with olive oil, honey, and fresh lime juice, it ties the whole bowl together with a rich, tangy finish. Cooking the shrimp in a cast iron skillet over medium-high heat is the key to that gorgeous char — just make sure they go in dry and in a single layer so they sear rather than steam. The mango avocado salsa is best made just before serving so the avocado stays vibrant and the lime keeps everything fresh. This is a genuinely satisfying weeknight dinner that feels celebratory without requiring any complicated technique.

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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 Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML
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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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