5 Spice Blackened Shrimp with Warm Pineapple & Corn Salsa

Blackened shrimp rice bowl dinner bursting with 5 spices ready in 30 minutes.

a white bowl filled with shrimp, white rice, pineapples, avocado and mangos
Fill a bowl with this sweet and sour and spicy dish

How to make this dish in 30 minutes:

  • Prepare the rice FIRST and have it cooking in a saucepan while you prep everything else.
  • In a shallow bowl, toss the spices together with the shrimp. Cook through in the pan for 2 minutes on high. Leave some the spices in the bowl for the salsa. Set shrimp aside and keep covered.
  • Make the avocado crema in a high powder blender- no chopping. Throw in the blender the avocado, garlic clove, lime juice, greek yogurt, olive oil and salt. Spoon into a bowl-Set aside to chill.
  • Make the salsa- On high heat with a bit of olive oil, add the pineapple to the pan the shrimp was cooked in. Chop the bell pepper and onion, toss into a pan with the olive oil and remaining spices from the shrimp. Cut corn off the cob- add into the pan. Finally, toss tomatoes into the pan and cook just until they burst.
  • Assemble everything in shallow bowls- rice, shrimp, salsa and top with Crema and sliced avocado, mango and cilantro, if desired.
a blue pottery bowl with shrimp resting in a dry rub

Ingredients in 5- Spice blackened shrimp:

Fresh ingredients:

  1. 26-30 shrimp
  2. pineapple
  3. red bell pepper
  4. mango
  5. purple onion
  6. garlic
  7. cherry tomatoes
  8. avocado
  9. corn
  10. limes
  11. cilantro, optional
  12. greek yogurt

Pantry ingredients:

  1. smoked paprika, garlic powder, cumin, ground ginger, Old Bay or Cayenne pepper, salt, pepper
  2. olive oil
  3. basmati rice
a skillet filled with spice covered shrimp

Shrimp thaws out in less than an hour from the freezer, can be ready in a flash, and is a low fat- high protein dinner pretty much everyone loves. While at first glance, you may think shrimp are expensive, factor in the ease of preparation and high quality- shrimp are definitely worth the price. If you purchase your shrimp when they are on sale, you can create some special dinners for your family.

It doesn’t take much to have these little crustaceans tasting fantastic. For this recipe, I used all my favorite warm and smokey spices. I made a quick pineapple, corn, purple onion, red pepper and blistered tomato salsa in the skillet after the shrimp cooked. Then I threw in my trusty Ninja Blender an avocado, lots of fresh lime juice, garlic, and greek yogurt to create a cool crema.

a skillet with shrimp cooking

Common Questions:

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp work perfectly. You can add the rice mix to the shrimp as they thaw to save time. Cook once fully thawed.

Can I use canned pineapple?

Canned pineapple does not have the same brightness and bite that fresh pineapple adds to the recipe. Use fresh whenever possible.

How can I make this dish less spicy?

Just omit the cayenne pepper. Th either spices are not very spicy at all.

Is this 5- spice blackened shrimp KETO friendly?

Corn, pineapple , mango and tomatoes are not low in carbs. Pineapple is high in natural sugars. The basmati rice is also not a KETO friendly ingredients. To make this recipe more KETO friendly, omit the corn, mango and pineapple. Substitute cauliflower rice for basmati rice. Consider adding in broccoli or bok choy.

Does this recipe freeze well?

The avocado cream will break down if frozen. The shrimp freeze well. Once completely cooled place in a zip top bag, remove as much air as possible and freeze up to 1 month.
The veggies may not retain their flavor if frozen after cooking. You can prepare than ( except avocado) and freeze before cooking. thaw everything overnight in the fridge.

a skillet filled with corn, tomatoes and peppers

Other great shrimp recipes to try:

a bowl filled with pineapple, shrimp, avocado and mangoes on a bed of white rice

Nutritional Information

  • Calories: 364 per serving
  • Total fat: 22.5 grams
  • Total Carbs 37.9 grams
  • Protein 11grams
  • Cholesterol 33 mg
  • Sodium 402.5 mg
  • Sugars: 18.8 g
  • Potassium: 421.9 mg
  • Vitamin A: 61.8%
  • Vitamin C: 108.8%
  • Calcium: 24.6%
  • Iron 5.5%
a white bowl filled with spice coated shrimp, pineapple salsa and sliced avocados

5 Spice Blackened Shrimp with Warm Pineapple & Corn Salsa

A perfect healthy meal great for meal prepping- ready in about 30 minutes.
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Course: Main Course
Cuisine: American
Keyword: blackened shrimp
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 364kcal


  • 1 pound Shrimp (26-30), peeled and deveined
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp Cayenne Pepper OR Old Bay Season
  • ½ tsp sea salt
  • 2 TBSP Olive Oil divided
  • 1 TBSP lime juice

Corn & Pineapple Salsa

  • 1 cup pineapple fresh- cut into cubes
  • 1 large red pepper , seeded, rough chopped
  • 1 cup purple onion , peeled and rough chopped
  • 2 ears corn, shucked, cut the kernels off the cob , shucked, cut the kernels off the cob
  • ½ cup cherry tomatoes sliced in half

Avocado Crema

  • 1 large avocado
  • 3 TBSP lime juice
  • 1 cup full fat plain Greek yogurt
  • 1 large clove of garlic , peeled
  • 1 TBSP olive oil
  • ½ tsp fine sea salt


  • ¼ cup mango sliced thin
  • 1 large avocado , sliced thin
  • 1 TBSP cilantro for garnish
  • 1 cup basmati rice cooked


  • In a shallow bowl, create a spice rub by combining smoked paprika, garlic powder, ginger, cumin, cayenne pepper and sea salt. Use Old Bay (instead of Cayenne) if you prefer a less spicy dish. Toss the shrimp in the spice rub and coat throughly. In a large skillet, on medium high heat, add one TBSP of olive oil to the pan. Once shimmering hot, add the shrimp- leave some the spice mix behind in the bowl for the salsa. Cook the shrimp on each side for about 1-2 minutes until pink and just cooked through. Set aside.
  • In a separate bowl, toss together the pineapple, red pepper, corn, purple onion with the remaining spices from the shrimp dry rub. Add remaining 1 TBSP of olive oil the same pan you used for the shrimp. Add the pineapple mixture to the hot pan and cook over medium high heat until the pineapple is golden brown and releases it juice. Add the tomatoes and the juice of 1 lime for brightness. Toss the tomatoes in the skillet with the other vegetables and pineapple.
  • In a high power blender add the ripe avocado, 3 TBSP of lime juice, greek yogurt, garlic, olive oil and salt. Blend until smooth and creamy. Add more lime juice if needed to thin the sauce, but it should be very thick.
  • To Serve: Spoon a serving of cooked rice into a shallow bowl, spoon the warm pineapple salsa over the rice, add the shrimp and top with the sliced mango and avocado. Spoon a healthy serving of the crema off to the side and top with cilantro leaves.


  • You can omit the cilantro. For a larger group, add drained and rinsed black beans cooked with a sautéed onion to increase the number of servings.
  • This is a great recipe for meal preppers- chop the vegetables, fruit and clean the shrimp. Have the rice measured and ready to cook or pre-cook and store in a glass airtight container.
  • Nutrition

    Calories: 364kcal

    I served the entire dish on a bed of warm basmati rice in shallow bowls- just seems more special when served in these great bowls for some reason- a little fresher take I suppose. Give this recipe a try this week and let me know in the comments how you liked it.

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