Turkey Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
These bowls are a full-on flavor experience — smoky, charred shrimp piled over nutty brown rice and finished with a bright mango avocado salsa that tastes like summer in every bite. The homemade blackening blend of smoked paprika, cumin, oregano, and cayenne does serious work in a hot cast iron skillet, giving the shrimp that deeply charred crust you'd expect from a restaurant without any mystery ingredients. The mango avocado salsa brings sweetness and creaminess that plays perfectly against the heat, while fresh lime juice keeps everything tasting alive and vibrant. Then comes the lime-tahini drizzle — silky, tangy, and just a little nutty — tying the whole bowl together in a way that feels genuinely unexpected and completely addictive. Every component here is built from scratch using whole, recognizable ingredients, so there's no need to scrutinize labels or worry about what's hiding in a pre-made sauce or seasoning packet. It's the kind of weeknight dinner that looks impressive enough for company but comes together with straightforward technique and pantry staples you probably already have on hand.
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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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