A bold bowl featuring blackened shrimp, creamy avocado corn salsa, and fluffy rice with a Southwestern twist.
# What You'll Need:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp dried thyme
07 - ½ tsp dried oregano
08 - ½ tsp cayenne pepper, adjust to taste
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed
13 - ½ cup cherry tomatoes, quartered
14 - ¼ cup red onion, finely diced
15 - 2 tbsp fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced, optional
17 - Juice of 1 lime
18 - ¼ tsp salt
→ Bowl Base & Garnish
19 - 2 cups hot cooked white or brown rice
20 - Lime wedges, for serving
21 - Extra cilantro, for garnish
# Step-by-Step Guide:
01 - In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 to 3 minutes per side until opaque and slightly charred. Remove from heat.
03 - In a separate bowl, gently mix diced avocado, corn kernels, quartered cherry tomatoes, diced red onion, chopped cilantro, minced jalapeño if using, lime juice, and salt until blended.
04 - Divide hot cooked rice evenly among four bowls. Top each with blackened shrimp and a generous portion of avocado corn salsa.
05 - Finish with extra cilantro and lime wedges. Serve immediately for best flavor.
