Walnut Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp hit with a char that only a screaming-hot cast iron skillet can deliver, and the combination of sweet mango, creamy avocado, and bright lime juice makes every bite feel like a serious treat. The homemade blackening blend — smoked paprika, cumin, cayenne, and a handful of other pantry staples — does all the heavy lifting on flavor, so there's no need to reach for a pre-mixed seasoning packet that might carry hidden allergens. Tree nuts can sneak into all kinds of sauces and spice blends, but every component here is built from scratch with ingredients you can see and control. The lime-tahini drizzle is a standout move: sesame-based, silky, and tangy, it ties the whole bowl together without a single nut in sight. Brown rice gives the base some satisfying chew and keeps everything grounded while the salsa and shrimp steal the show on top. This is the kind of weeknight bowl that looks like it came from a fast-casual restaurant but comes together in your own kitchen with total confidence about what's in it.
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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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