Shrimp Taco Rice Bowls – Easy Meal Prep Recipe
This Shrimp Taco Rice Bowl is the kind of meal that checks all the right boxes – it’s flavorful, colorful, simple to make, and leaves you feeling good. Whether you’re getting a head start on the week with meal prep, packing lunch for work, or just looking for a no-fuss dinner, this one’s a keeper.
It’s a great option for Taco Tuesday (no shells needed!), and the ingredients are easy to mix and match depending on what you have on hand. Plus, it feels a little indulgent while still being a wholesome choice. Win-win.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 2 cups cooked rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cooked corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1 cup shredded purple cabbage
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onions
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges
Instructions
- Prepare the Shrimp: In a bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
- Prepare the Black Beans and Corn: Warm the black beans and corn in a small skillet or microwave. Set aside.
- Assemble the Bowls: Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro.
- Garnish and Serve: Garnish each bowl with fresh lime wedges. Serve immediately and enjoy!
If you’re craving even more Mexican-inspired dishes, I’ve got you covered. Pair these Shrimp Taco Rice Bowls with a side of Homemade Guacamole for fresh, creamy flavor, or add some Mexican Street Corn. And don’t forget dessert – my Mexican Chocolate Ice Cream Pie is the perfect sweet and spicy way to end the meal.
Shrimp Taco Rice Bowls
Ingredients
Method
- Prepare the Shrimp: In a bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
- Prepare the Black Beans and Corn: Warm the black beans and corn in a small skillet or microwave. Set aside.
- Assemble the Bowls: Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro.
- Garnish and Serve: Garnish each bowl with fresh lime wedges. Serve immediately and enjoy!
Nutrition
Video
Tried this recipe?
Let us know how it was!Meal Prep Tips
- This recipe works beautifully for make-ahead lunches.
- Store the rice and shrimp in one container, and keep toppings like avocado and lime separate until you’re ready to eat.
- You can enjoy it cold or warm it up in the microwave – just wait to add the avocado after reheating.
- Feel free to switch things up during the week by adding different toppings like shredded cheese, sour cream, or salsa.
Last Bite
If these Shrimp Taco Rice Bowls have your mouth watering, go ahead and pin this recipe for later – you’re going to want it on repeat! Have you tried it yet? Drop a comment below and let me know how yours turned out (and what toppings you piled on!). Don’t forget to share this with a fellow shrimp lover – they’ll thank you later.
