Description
This Baja Shrimp Taco Bowl recipe is a vibrant, healthy dinner idea packed with juicy seasoned shrimp, fresh vegetables, rice, and zesty sauces. Perfect for meal prep, gluten-free diets, or low-carb swaps, this shrimp taco bowl brings Baja flavors to your table in under 30 minutes.
Ingredients
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon lime juice
2 cups cooked rice
1 cup black beans
1 cup cherry tomatoes, halved
1 cup corn kernels
1 cup shredded red cabbage
1 avocado, sliced
2 tablespoons fresh cilantro, chopped
4 tablespoons Greek yogurt or sour cream
1 tablespoon hot sauce
Salt and pepper, to taste
Lime wedges, for serving
Instructions
1. Combine shrimp with olive oil, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper. Marinate for 10 minutes.
2. Heat a skillet over medium-high heat. Cook the shrimp 2–3 minutes per side until pink and lightly charred.
3. Warm the cooked rice and season with a splash of lime juice and a pinch of salt.
4. Rinse and drain black beans. Halve cherry tomatoes and thinly slice the red cabbage.
5. Assemble each bowl with rice, beans, corn, cabbage, and tomatoes. Add cooked shrimp on top.
6. Slice avocado and place it over the bowl.
7. Drizzle with Greek yogurt or sour cream, hot sauce, and sprinkle with cilantro.
8. Serve immediately with lime wedges.
Notes
Always pat your shrimp dry before cooking for a better sear.
Use cauliflower rice if you’re going low-carb.
Don’t skip the lime juice — it brightens up every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 4g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 170mg