Spicy blackened shrimp, avocado corn salsa, and rice combine in this easy Southwestern-inspired bowl.
# Components:
→ Shrimp
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon cayenne pepper, adjust to preference
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed
13 - 1/2 cup cherry tomatoes, quartered
14 - 1/4 cup red onion, finely diced
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced (optional)
17 - juice of 1 lime
18 - 1/4 teaspoon salt
→ Bowl Base and Garnish
19 - 2 cups cooked white or brown rice, hot
20 - lime wedges, for serving
21 - extra cilantro, for garnish
# Directions:
01 - Combine shrimp, olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper in a mixing bowl, tossing until shrimp are completely coated with spices.
02 - Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and sauté for 2 to 3 minutes per side until shrimp are opaque and slightly charred. Transfer cooked shrimp to a plate.
03 - In a separate bowl, gently combine diced avocado, corn kernels, cherry tomatoes, red onion, chopped cilantro, minced jalapeño (if using), fresh lime juice, and salt until evenly distributed.
04 - Portion cooked rice into bowls. Layer blackened shrimp and generous spoonfuls of avocado corn salsa atop each serving.
05 - Top with extra fresh cilantro and lime wedges. Serve immediately while warm.
