Shrimp Taco Rice Bowls
This Shrimp Taco Rice Bowl is a wholesome and easy-to-make meal filled with smoky shrimp, fluffy rice, and colorful toppings. Perfect for meal prep, lunch at work, or a fun twist on Taco Tuesday!
Servings: 4
Calories: 353kcal
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Rice Bowl Base
- 2 cups cooked rice
Toppings
- ½ cup black beans drained and rinsed
- ½ cup cooked corn fresh, frozen, or canned
- 1 avocado sliced
- 1 cup purple cabbage shredded
- 1 cup cherry tomatoes halved
- ¼ cup thinly sliced red onions
- ¼ 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!
Video
Nutrition
Calories: 353kcal | Carbohydrates: 39g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 850mg | Potassium: 659mg | Fiber: 7g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 3mg
