# Components:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp dried thyme
07 - 1/2 tsp dried oregano
08 - 1/2 tsp cayenne pepper
09 - 1/2 tsp salt
10 - 1/4 tsp 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 tbsp fresh cilantro, chopped
16 - 1 jalapeño, seeded and minced
17 - Juice of 1 lime
18 - 1/4 tsp 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 - In a medium bowl, combine shrimp with olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Toss until shrimp are thoroughly coated in spices.
02 - Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque and lightly charred on both sides. Transfer shrimp to a plate and set aside.
03 - In a separate bowl, gently mix together diced avocado, corn kernels, cherry tomatoes, red onion, chopped cilantro, jalapeño, lime juice, and salt until evenly combined.
04 - Divide the hot cooked rice evenly among four serving bowls. Top each portion with blackened shrimp and a generous spoonful of avocado corn salsa.
05 - Finish with extra cilantro and lime wedges for garnish. Serve immediately while warm.
