This bowl is straight-up delicious—spicy blackened shrimp, fluffy white rice, and a fresh mango-avocado salsa bursting with color and flavor. It's the perfect balance of sweet, savory, creamy, and zesty in every bite!
INGREDIENTS :
For the Blackened Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp chili powder
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
For the Rice:
1 cup jasmine rice
2 cups water
½ tsp salt
For the Mango Avocado Salsa:
1 ripe mango, diced
2 ripe avocados, diced
1 red bell pepper, diced
¼ cup red onion, finely diced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive oil
Salt and pepper to taste
DIRECTIONS :
Cook the jasmine rice according to package instructions. Fluff with a fork and set aside.
In a bowl, toss the shrimp with olive oil, paprika, garlic powder, onion powder, chili powder, cayenne, salt, and black pepper.
Heat a large skillet over medium-high heat.
Cook the shrimp for 2–3 minutes per side until lightly charred, golden, and fully cooked.
In a separate bowl, combine diced mango, avocado, red bell pepper, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Gently toss the salsa until evenly coated without mashing the avocado.
Divide the rice among serving bowls.
Top with blackened shrimp and a generous scoop of mango avocado salsa.
Serve immediately with extra lime wedges if desired.
Prep Time: 15 mins
Cooking Time: 15 mins
Total Time: 30 mins
Kcal: ~520 per serving
Servings: 4
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