Shrimp Taco Bowls Recipe

5 from 1 vote

Shrimp Taco Bowls combine cilantro lime rice, creamy refried beans, fresh veggies, and spicy sautéed shrimp. Add toppings of your choice for the tastiest Tex-Mex fiesta meal!

Course Main Dish

Cuisine American, Mexican

Keyword shrimp taco bowls

Prep Time 30

Cook Time 10

Total Time 40

Servings bowls

Calories 491kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

2 Tablespoons avocado oil
1 ½ pounds raw large shrimp - shelled, deveined, and tails removed
1 teaspoon ground cumin - homemade or store-bought
1 teaspoon chili powder
1 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste

For the remaining ingredients:

3-4 cups prepared rice - we make cilantro lime rice
2 cups refried beans - we love our homemade refried beans
1/2 cup cherry tomatoes - halved
1/4 cup red onion - or make spicy pickled onions
1/2 cup Mexican cheese
avocado, chips, salsa - for serving

Instructions

Make refried beans.
Make cilantro lime rice.
Prep shrimp. Remove shrimp shells and tails. Then devein them (if not already done). Add the blend of seasonings (cumin, chili pepper, onion powder, salt, and pepper) to both sides of the shrimp.
1 ½ pounds raw large shrimp, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
Sauté shrimp. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add the shrimp. Cook for a couple of minutes on one side and then flip and cook until done. Remove from pan to rest.
Shrimp is done when it's no longer pink. This will take only a few minutes.
2 Tablespoons avocado oil
Prep other toppings. Prep a variety of toppings - tomatoes, avocado, onions, shredded Mexican cheese, chips, and salsa.
Assemble bowls. Assemble bowls by layering cilantro lime rice (or use regular rice), refried beans (or use plain black beans or pinto beans), and sautéed shrimp. Then top with onions, tomatoes, avocado, shredded cheese, chips, and salsa.
3-4 cups prepared rice, 2 cups refried beans, 1/2 cup cherry tomatoes, 1/4 cup red onion, 1/2 cup Mexican cheese, avocado, chips, salsa

Notes

Instead of using cilantro lime rice, you could make Green Chile Rice or Spanish Rice and Beans. Or for simplicity, just use regular cooked rice.
Instead of using refried beans, use regular canned black or pinto beans.
You can prep these for easy lunches during the week. I recommend keeping the shrimp and toppings separately though so they aren't over-heated. You'll want to microwave the rice and beans and then add the remaining toppings and shrimp.

Nutrition