Spicy shrimp, avocado corn salsa, and rice create a vibrant, fresh bowl with Southwest flair.
# Components:
→ 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 - 1/2 tsp dried thyme
07 - 1/2 tsp dried oregano
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Avocado Corn Salsa
11 - 1 ripe avocado, diced
12 - 1 cup corn kernels, fresh or thawed from frozen
13 - 1/2 cup cherry tomatoes, quartered
14 - 1/4 cup red onion, finely diced
15 - 2 tbsp fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced
17 - Juice of 1 lime
18 - 1/4 tsp salt
→ Bowl Base & Garnish
19 - 2 cups cooked white or brown rice, hot
20 - Lime wedges, for serving
21 - Fresh cilantro, extra for garnish
# Method:
01 - In a medium mixing bowl, combine shrimp, olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Toss thoroughly to coat the shrimp evenly.
02 - Heat a large skillet over medium-high flame. Arrange shrimp in a single layer and sear for 2 to 3 minutes per side until opaque with a lightly charred surface. Transfer shrimp from heat once done.
03 - Gently mix avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a clean mixing bowl. Stir until ingredients are incorporated, taking care not to mash the avocado.
04 - Distribute hot rice evenly into four bowls. Layer each with cooked blackened shrimp and a generous serving of avocado corn salsa.
05 - Finish each bowl with a sprinkle of fresh cilantro and lime wedges. Serve immediately.
