Bold shrimp, cool salsa, and rice unite for a fresh, Southwest-inspired bowl.
# The Ingredients You'll Need:
→ Blackened 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
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
17 - Juice of 1 lime
18 - 1/4 teaspoon salt
→ Bowl Base and Garnish
19 - 2 cups cooked white or brown rice, kept hot
20 - Lime wedges for serving
21 - Extra fresh cilantro for garnish
# Step-by-Step Instructions:
01 - In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high. Arrange shrimp in a single layer and sear for 2 to 3 minutes per side, or until opaque and lightly charred. Remove shrimp from skillet.
03 - In a separate bowl, gently mix diced avocado, corn kernels, cherry tomatoes, red onion, chopped cilantro, jalapeño, lime juice, and salt until combined.
04 - Divide hot cooked rice evenly among four serving bowls. Spoon blackened shrimp and avocado corn salsa over each portion.
05 - Garnish bowls with extra cilantro and lime wedges, then serve immediately.
