Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) paprika
  • 1 teaspoon (5g) cayenne pepper
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) thyme
  • Salt and pepper, to taste
  • 1 ripe avocado, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) red onion, finely chopped
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional)
  • Salt, to taste
  • 2 cups (375g) cooked rice (white, brown, or cauliflower rice)
  • Lime wedges (for garnish)

Instructions:

  1. Rinse shrimp and pat dry. In a mixing bowl, combine olive oil, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper.
  2. Toss shrimp in the spice mixture until well coated.
  3. In a separate bowl, mix diced avocado, cherry tomatoes, red onion, lime juice, cilantro, and salt.
  4. Heat skillet over medium-high heat until very hot. Add shrimp in a single layer and cook for about 2-3 minutes on one side until blackened.
  5. Flip and cook 1-2 minutes more until fully cooked and opaque.
  6. Serve rice in bowls, top with blackened shrimp, and add a generous scoop of avocado salsa. Garnish with lime wedges.