Wheat Free Blackened Shrimp Bowls with Brown Rice & Mango Avocado Salsa
Bold, smoky shrimp meet sweet mango and creamy avocado in a bowl that genuinely looks as good as it tastes. Every component here is naturally free of wheat — the spice blend is built from scratch using pantry staples like smoked paprika, cumin, and oregano, so there's no reaching for a store-bought seasoning packet that might hide hidden fillers or starch. The shrimp get coated in that homemade blackening blend and seared hard in a cast iron skillet until deeply charred and irresistible, while nutty brown rice forms a hearty, satisfying base. The mango avocado salsa brings brightness and freshness that cuts right through the heat, and the lime-tahini drizzle — made with just tahini, lime juice, olive oil, and honey — ties everything together with a creamy, tangy finish. It's the kind of bowl that feels restaurant-worthy but comes together in your own kitchen with total control over what goes in it. Whether you're cooking for yourself or feeding a crowd, this one is easy to scale and genuinely hard to resist.
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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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