Description
This Blackened Shrimp Avocado Corn Bowl is a vibrant and healthy meal combining perfectly seasoned, sautéed shrimp with a fresh avocado corn salsa served over warm rice. The blackened spices add a smoky, slightly spicy kick to the shrimp, while the salsa brings a refreshing contrast of creamy avocado, sweet corn, and zesty lime. Ideal for a quick weeknight dinner that’s both flavorful and satisfying.
Ingredients
Scale
Shrimp
- 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
Avocado Corn Salsa
- 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
Assembly
- 2 cups cooked white or brown rice, hot
- Lime wedges, for serving
- Extra cilantro, for garnish
Instructions
- Season Shrimp: In a mixing bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Toss well to coat the shrimp evenly with the spice mixture.
- Cook Shrimp: Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and sauté for about 2 to 3 minutes per side, or until the shrimp turn opaque and develop a slight char. Remove the shrimp from the skillet and set aside on a plate.
- Prepare Salsa: In a separate bowl, gently mix together diced avocado, corn kernels, quartered cherry tomatoes, finely diced red onion, chopped cilantro, minced jalapeño (if using), fresh lime juice, and salt until the salsa is evenly combined.
- Assemble Bowl: Divide the hot cooked rice evenly among serving bowls. Top each portion of rice with the blackened shrimp and a generous spoonful of the avocado corn salsa.
- Finish and Serve: Garnish each bowl with extra fresh cilantro and lime wedges. Serve immediately while the shrimp are warm for the best flavor experience.
Notes
- Adjust cayenne pepper amount according to your preferred spice level.
- Use fresh corn for best flavor, or frozen thawed corn if fresh isn’t available.
- Brown rice can be substituted for white rice for a nuttier flavor and more fiber.
- Jalapeño can be omitted to make the dish milder or replaced with a milder chili if preferred.
- Leftover cooked shrimp and salsa can be stored separately in the refrigerator for up to 2 days.
- For a gluten-free version, confirm the rice and spices do not contain additives with gluten.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: blackened shrimp, avocado corn salsa, shrimp bowl, blackened shrimp bowl, healthy shrimp recipes, quick shrimp dinner, seafood bowls
