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Blackened Shrimp Taco Bowl Recipe with Easy Mango Salsa for Flavorful Meals

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A vibrant and flavorful blackened shrimp taco bowl paired with a sweet and tangy mango salsa, perfect for quick and satisfying meals.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil
  • 1 ripe mango, peeled and diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salt to taste
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen and thawed)
  • Optional: sliced avocado or guacamole for topping
  • Optional: lime wedges for serving

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Mix well.
  2. Season the Shrimp: Pat shrimp dry with paper towels. Toss shrimp with the blackening spice mix until evenly coated. Set aside.
  3. Make the Mango Salsa: Dice mango and combine with finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir gently and set aside.
  4. Cook the Rice and Prep the Base: Prepare 2 cups of rice according to package instructions. Drain and rinse black beans and prepare corn kernels. Warm if desired.
  5. Cook the Shrimp: Heat olive or avocado oil in a cast iron skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes on one side without moving. Flip and cook another 1-2 minutes until opaque and cooked through.
  6. Assemble the Taco Bowls: Divide rice between bowls, top with black beans and corn, add blackened shrimp, and spoon mango salsa over everything. Add optional avocado slices or lime wedges. Serve immediately.

Notes

Pat shrimp dry before seasoning to ensure a good sear. Avoid overcrowding the pan to get a proper blackened crust. Let mango salsa sit at least 10 minutes before serving to meld flavors. Blackening spice mix can be made ahead and stored up to a month in an airtight container. Adjust cayenne and jalapeño for preferred heat level. Use cauliflower rice for a low-carb option. Substitute mango with pineapple or peach if out of season.

Nutrition

Keywords: blackened shrimp, taco bowl, mango salsa, quick dinner, easy recipe, gluten-free, summer meal, spicy shrimp, healthy bowl

Find it online: https://avabake.com/blackened-shrimp-taco-bowl-recipe-with-easy-mango-salsa-for-flavorful-meals/