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

Total time50 min

Prep time20 min

Cook time30 min

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

Smoky, citrusy, and loaded with color, 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 shrimp get coated in a bold homemade blend of smoked paprika, cumin, oregano, and cayenne before hitting a screaming-hot cast iron skillet, where they develop a deeply charred crust in just a few minutes per side. Underneath it all, nutty brown rice soaks up every drop of the lime-tahini drizzle — a silky, pourable sauce made from tahini, fresh lime juice, olive oil, and a touch of raw honey. Then comes the mango avocado salsa, which is bright and cooling against all that heat, with diced red bell pepper and fresh cilantro tying it together. For anyone navigating a yeast-free lifestyle, this recipe is a genuinely satisfying win — every component is built from whole, unprocessed ingredients with zero hidden fermented additives or leavening agents to worry about. It's naturally free of vinegar, soy sauce, and other common yeast-containing culprits that tend to sneak into sauces and marinades. Pile it all into a bowl, hit it with a squeeze of lime, and dinner is done.

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