Shrimp Taco Rice Bowls
Bold, flavorsome, and packed with protein and colorful veggies, these shrimp taco rice bowls are meal prep superstars!
Servings: 4
Calories: 370kcal
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
- Lime wedges
Instructions
- 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.
- 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.
- Warm the black beans and corn in a small skillet or microwave, if you'd like to enjoy them warm. Set aside.
- Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro.
- Garnish with lime wedges. Serve, and enjoy!
Nutrition
Calories: 370kcal | Carbohydrates: 38g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 550mg | Fiber: 8g | Sugar: 4g