Spicy shrimp, avocado corn salsa, rice—fresh, satisfying flavors with a bold Southwestern twist.
# What You'll Need:
→ 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 taste
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground 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 tablespoons fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced, optional
17 - Juice of 1 lime
18 - 1/4 teaspoon salt
→ Bowl Base & Garnish
19 - 2 cups cooked white or brown rice, hot
20 - Lime wedges, for serving
21 - Extra cilantro, for garnish
# Directions:
01 - In a medium mixing bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and ground black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2 to 3 minutes per side, until shrimp are opaque and lightly blackened. Transfer shrimp to a plate.
03 - In a separate bowl, gently combine diced avocado, corn kernels, cherry tomatoes, red onion, chopped cilantro, jalapeño if using, lime juice, and salt. Toss to distribute flavors evenly.
04 - Divide hot cooked rice among four bowls. Top each with blackened shrimp and a generous scoop of avocado corn salsa.
05 - Garnish with extra cilantro and serve with lime wedges. Serve immediately.
