Spicy shrimp, creamy avocado corn salsa, and rice combine for a bright, satisfying Southwestern-style meal.
# Components:
→ 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 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 - Combine shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a medium bowl, ensuring thorough, even coating.
02 - Preheat a large skillet over medium-high heat. Place the shrimp in a single layer and cook for 2 to 3 minutes per side, until firm, opaque, and lightly charred. Remove from heat.
03 - In a separate bowl, gently mix diced avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño if desired, lime juice, and salt until well integrated.
04 - Divide hot cooked rice evenly into four serving bowls. Arrange blackened shrimp and a generous portion of avocado corn salsa atop each bowl.
05 - Top each serving with extra cilantro and lime wedges. Present immediately while warm.
