Blackened Shrimp Bowls

With cilantro lime rice and mango avocado salsa.

Once the weather starts warming up, I pretty much keep a jar of this cilantro avocado dressing in my fridge at all times because it works with everything. I use it on salads, tacos, sandwiches, wraps… it’s kind of a jack-of-all-trades dressing. It’s creamy, bright, herby, and makes even the simplest meals feel a little more exciting. I’ll even just dip grilled chicken in it for a quick fridge snack.

This bowl was inspired by a version of blackened salmon tacos I make all the time, but I wanted to switch things up and use shrimp instead. From there, it turned into more of a full rice bowl situation with cilantro lime rice, a fresh mango avocado salad, and plenty of that avocado cilantro dressing spooned over the top.

The shrimp are smoky and a little spicy, then finished with honey, garlic, and lime right at the end so they get glossy and packed with flavor. Paired with the creamy dressing and sweet mango, everything balances out perfectly. It’s fresh, satisfying, and one of those dinners that feels especially good this time of year.

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Note: Homemade Cilantro Lime Rice

If you want to make your own cilantro lime rice, cook 1 cup of white jasmine rice according to package instructions, then fluff with fresh lime juice, lime zest, chopped cilantro, salt, and a drizzle of olive oil or butter while still warm. Taste and adjust with more salt, lime or cilantro as needed. Do this as the first step in the recipe, then cover to keep warm while you prepare the rest.

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Blackened Shrimp Bowls with Cilantro Lime Rice and Mango Avocado “Salsa”

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Servings: 2
Prep Time: 30 minutes
Cook Time: 15 minutes

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Ingredients:

Click here for the printable recipe

For the Avocado Cilantro Dressing

• ½ bunch cilantro

• 1/4 cup water

• 1 medium avocado

• 2 to 3 garlic cloves

• Salt and pepper, to taste

• 1/4 tsp cumin (optional)

• Drizzle of olive oil (optional)

• ½ cup Greek yogurt or sour cream or mayo

• Juice from 1 lime

• ½ large jalapeño (optional)

For the Mango Avocado “Salsa”

• 1 ripe mango, diced

• ½ orange (or red) bell pepper, finely diced

• 1 large avocado, diced

• ¼ cup red onion, finely diced

• ½ large jalapeño, finely diced (seeds removed for less heat)

• 1 clove garlic, grated

• Handful chopped cilantro (optional)

• Juice from 1/2–1 lime

• Salt and pepper, to taste

For the Shrimp

• 3/4 lb large shrimp (about 1/2 lb peeled), peeled and deveined

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ⅛ tsp cayenne, to taste

• Salt and pepper, to taste

• 2 garlic cloves, grated (optional)

• 1 tsp honey (optional)

• Juice from 1/2 lime (optional)

For the Rice

• 2 packages Lundberg 90–second Organic Cilantro Lime Rice (see note above)*

• Juice (or zest) from 1/2 lime (optional)

• 2 tbsp cilantro, finely chopped (optional)

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Instructions:

1. Start with the avocado cilantro dressing. Add all of the ingredients to a blender and blend until smooth and creamy. Taste and adjust seasoning with more salt, pepper, lime or garlic, as needed. Add more water as needed to loosen it into a drizzleable consistency, then set aside in the fridge.

2. In a medium bowl, combine the mango, bell pepper, avocado, red onion, jalapeño, cilantro, grated garlic, lime juice, and salt. Toss gently and adjust with more salt, pepper, garlic or lime juice as needed. Set aside in the fridge.

3. Pat the peeled shrimp dry. In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Toss the shrimp with olive oil, then coat evenly in the seasoning mixture.

4. In a small saucepan, add a touch of oil and warm the Cilantro Lime Rice over medium-low heat. Stir in the lime juice and cilantro. Remove from the heat and cover to keep warm.

5. Heat a small drizzle of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, or until blackened and cooked through. During the last 30 seconds, add the optional garlic, honey, and lime juice, then toss to coat.

6. Divide the rice between bowls, then top with the blackened shrimp and mango avocado salad. Drizzle generously with the avocado cilantro dressing and finish with extra cilantro and lime wedges, if desired.

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