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Shrimp Taco Rice Bowl Recipe

4 from 3 votes
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Ingredients Method

Ingredients
  

  • For the Shrimp:
  • ● 1 lb shrimp peeled and deveined
  • ● 1 tbsp olive oil
  • ● 1/2 tsp smoked paprika
  • ● 1/4 tsp chili powder
  • ● 1/2 tsp ground cumin
  • ● 1/2 tsp garlic powder
  • ● 1/2 tsp onion powder
  • ● 1/4 tsp salt
  • ● 1/4 tsp black pepper
  • ● Juice of 1 lime
  • For the Rice Bowl Base:
  • ● 2 cups cooked rice
  • Toppings:
  • ● 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

Method
 

  1. Prepare the Shrimp:
  2. 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.
  3. Cook the Shrimp:
  4. 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.
  5. Prepare the Black Beans and Corn:
  6. Warm the black beans and corn in a small skillet or microwave. Set aside.
  7. Assemble the Bowls:
  8. Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro.
  9. Garnish and Serve:
  10. Garnish each bowl with fresh lime wedges. Serve immediately and enjoy!