Dinner

Blackened Shrimp Avocado Corn Bowl Recipe

ByLuna Ryder January 8, 2026January 8, 2026

Introduction

This Blackened Shrimp Avocado Corn Bowl is a vibrant and flavorful meal perfect for any day of the week. With smoky, spicy shrimp paired with a fresh avocado corn salsa, it’s both satisfying and refreshing. Easy to prepare, it makes a great lunch or dinner option.

A white bowl contains three visible layers, starting with white steamed rice at the bottom, fluffy and slightly separated. On top of the rice, there are several grilled shrimp that are golden brown with some charred black spots, showing a spicy seasoning. The top layer is a chunky mix of bright yellow corn, diced green avocado, small red tomato pieces, chopped red onion, and green herbs, giving a fresh and colorful contrast. On the side of the bowl, there are two lime wedges placed against the rice, adding a fresh green accent. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large raw shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper, adjust to preference
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado, diced
1 cup corn kernels, fresh or thawed
1/2 cup cherry tomatoes, quartered
1/4 cup red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
1/4 teaspoon salt
2 cups cooked white or brown rice, hot
Lime wedges, for serving
Extra cilantro, for garnish

Instructions

Step 1: In a mixing bowl, combine shrimp, olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Toss until shrimp are completely coated with the spice mixture.
Step 2: Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and sauté for 2 to 3 minutes on each side, until the shrimp are opaque and slightly charred. Transfer the cooked shrimp to a plate.
Step 3: In a separate bowl, gently combine diced avocado, corn kernels, cherry tomatoes, red onion, chopped cilantro, minced jalapeño (if using), lime juice, and salt. Stir until evenly mixed to create the avocado corn salsa.
Step 4: Divide the cooked rice into serving bowls. Top each bowl with the blackened shrimp and spoonfuls of the avocado corn salsa.
Step 5: Garnish with extra fresh cilantro and lime wedges. Serve immediately while warm for the best flavor and texture.

Tips & Variations

For a milder dish, reduce or omit the cayenne pepper and jalapeño.
Swap the rice for quinoa or cauliflower rice for a lighter option.
Use grilled shrimp instead of pan-seared for a smoky outdoor flavor.
Add black beans or diced mango to the salsa for extra texture and sweetness.

Storage

Store leftover shrimp, salsa, and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet or microwave to avoid overcooking. Keep the avocado corn salsa chilled and add it fresh before serving to maintain its texture.

How to Serve

A white bowl holds three layers: the bottom layer is soft, fluffy white rice; on top of that lies a layer of grilled shrimp, each with a dark orange color and black grill marks, arranged in a circle; the top layer is a colorful mix of diced avocado, bright yellow corn kernels, finely chopped red onions, small red tomato pieces, and chopped green herbs, forming a chunky salsa in the center. On the side of the bowl, two lime wedges add a hint of bright green. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well—just be sure to thaw them completely and pat dry before seasoning to ensure the coating adheres properly.

How can I make this dish vegan?

Replace shrimp with grilled or sautéed vegetables such as zucchini or mushrooms, and use plant-based protein like tofu or tempeh seasoned with the same spice blend.