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–+ servings

Blackened Shrimp with Mango Salsa and Coconut Rice

This blackened shrimp bowl is a fresh, high-protein meal packed with bold spices and tropical flavor. Juicy shrimp pair perfectly with creamy coconut rice and bright mango avocado salsa for a vibrant, satisfying dish that’s perfect for meal prep or a quick weeknight dinner.
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Servings: 4
Calories: 560
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Blackened Shrimp:
  • 1 lb raw shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the Mango Salsa:
  • 1 large ripe mango diced
  • 1 avocado diced
  • 1/2 red bell pepper diced
  • 1/4 red onion finely diced
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped cilantro
  • 1/4 tsp salt
For the Coconut Rice:
  • 1 cup jasmine rice uncooked
  • 3/4 cup light coconut milk
  • 3/4 cup water
  • 1/4 tsp salt

Method
 

  1. Cook the Coconut Rice: Rinse rice under cold water. Add to a pot with coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Fluff with a fork and set aside.
  2. Make the Mango Salsa: In a bowl, gently mix mango, avocado, red bell pepper, red onion, lime juice, cilantro, and salt. Set aside to let flavors meld.
  3. Season the Shrimp: Pat shrimp dry and toss with olive oil, paprika, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly coated.
  4. Cook the Shrimp: Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until blackened and just cooked through.
  5. Assemble the Bowl: Spoon coconut rice into bowls, top with blackened shrimp, and finish with a generous scoop of mango salsa. Serve immediately.

Nutrition

Serving: 1gCalories: 560kcalCarbohydrates: 62gProtein: 38gFat: 17g

Notes

  • Store shrimp, rice, and salsa separately for best freshness
  • Add avocado fresh to prevent browning
  • Reheat shrimp gently to avoid overcooking
  • Coconut rice reheats well with a splash of water
  • Use leftover shrimp for tacos or salads

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