# 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, adjust to taste
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
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, dried thyme, dried oregano, cayenne pepper, salt, and black pepper in a medium bowl until uniformly coated.
02 - Heat a large skillet over medium-high heat, arrange shrimp in a single layer, and cook 2 to 3 minutes per side until shrimp are opaque and slightly charred. Remove from heat.
03 - Gently mix diced avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt in a separate bowl.
04 - Divide hot cooked rice evenly among four bowls, top each with blackened shrimp and a generous portion of the avocado corn salsa.
05 - Finish bowls with extra cilantro leaves and lime wedges. Serve immediately.
