Turmeric Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
These bowls are a full-on flavor celebration — smoky, charred shrimp piled over nutty brown rice, crowned with a bright mango avocado salsa and finished with a creamy lime-tahini drizzle. The blackening spice blend leans on smoked paprika, cumin, oregano, and a touch of cayenne for serious depth and heat without a trace of turmeric, which can sneak into a lot of store-bought spice mixes and pre-seasoned proteins. Building your own blend from scratch here is the move, and it genuinely tastes better than anything from a packet. The mango avocado salsa brings sweetness and cool creaminess that balances the char on the shrimp perfectly, while the tahini sauce ties everything together with a nutty, citrusy richness. Cooking the shrimp in a cast iron skillet over high heat gives you that deeply caramelized crust in just a few minutes — the kind of result that looks like it came from a restaurant. This is the kind of bowl that earns a permanent spot in your weeknight rotation.
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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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