Description
Enjoy a delicious twist on traditional tacos with these Shrimp Taco Rice Bowls. Packed with flavor and wholesome ingredients, this easy-to-make meal is perfect for a quick and satisfying dinner.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
For the Bowl:
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese (optional)
- lime wedges for serving
Instructions
- Prepare the Shrimp: In a medium bowl, combine shrimp, olive oil, lime juice, chili powder, smoked paprika, garlic powder, cumin, and salt. Marinate for 10 minutes.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
- Assemble the Bowls: Divide cooked rice among four bowls. Top with shrimp, black beans, corn, cherry tomatoes, avocado, and cilantro. Sprinkle with cotija cheese if desired. Serve with lime wedges.
Notes
- Add a drizzle of chipotle mayo or salsa for extra flavor.
- Use cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 180mg
