Blackened Shrimp Taco Bowl Meal Prep

Taco Tuesday might be my favorite day of the week. Some of the best taco spots in Baltimore serve delicious tacos on the cheap. Why can’t every day be Taco Tuesday? Well, this week I decided it could.

How? Blackened Shrimp Taco Bowl meal prep!

These taco bowls are going to be your new summer meal prep favorite. The flavor from the blackening seasoning gives these bowls a nice kick, while the cilantro-lime jasmine rice brings a refreshing flavor to balance the dish.

These bowls are filled with blackened shrimp, cilantro-lime jasmine rice, iceberg lettuce, pickled onions, corn, tortilla strips, and Sir Kensington’s Special Sauce—which I found on Amazon. The “special sauce” is sort of like a chipotle mayo and goes perfectly with this dish.

Blackened Shrimp
Blackened Shrimp

I suggest making the pickled onions the day before. They are ready in about five minutes and taste best after marinating for a few hours. Check out this easy recipe for pickled red onions.

The corn is like a modified version of my Mexican Street Corn. To keep this recipe quick, I only added Cotija cheese and chili powder. Cotija cheese can be found at your local grocery store, but feta cheese is a perfect substitute if you have trouble finding it.

Corn for Taco Bowls
Modified Mexican Street Corn

This recipe makes five taco bowls with three to four shrimp in each, depending on size. If you’re like me, you’ll compact all these ingredients into four containers and treat yourself by going out to lunch on Friday!

Blackened Shrimp Taco Bowls
Blackened Shrimp Taco Bowls

I used a 10” cast iron griddle pan for this recipe because the heat transfers better and will cook the shrimp more evenly. A non-stick pan will also work but you may need to work in batches. Read more about cooking blackened shrimp here.

Blackened Shrimp in Pan
Blackened Shrimp In Pan

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  • Servings: 5
  • Difficulty: easy
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Blackened Shrimp Taco Bowl Meal Prep


  • 1 lb jumbo shrimp – peeled and devained
  • 1.5 cups jasmine rice
  • 1/4 cup cilantro
  • 1 lime – juice & zest
  • 1 lb frozen corn
  • 1/4 cup pickled red onions
  • 1 32 oz bag shredded iceberg lettuce
  • Sir Kensington’s Special Sauce
  • 4 tbs blacken seasoning
  • 3 tbs chili powder
  • 1/4 cup Cotija cheese crumbles
  • 1 4 oz bag tortilla strips


  1. Cook rice according to package. Set aside when finished and toss with cilantro, lime juice and zest.
  2. In a medium sized mixing bowl, toss shrimp and blacken seasoning until shrimp are fully coated.
  3. Heat a 10” cast iron pan or non stick if you don’t have cast iron with olive oil on medium-high heat.
  4. Place shrimp in pan and cook 1-2 mins on each side. Set aside when finished.
  5. Bring a medium sized pot to a boil, add corn and cook for about 2 minutes or until fully cooked. Drain and mix with cotija cheese and chili powder. Set aside.
  6. Layer each container with rice, lettuce, corn, pickled onions, shrimp, sauce, and tortilla strips.

* Pack lettuce and tortilla strips separately to keep from getting soggy.

Check out more of my recipes here.


Blackened Shrimp Taco Meal Prep

Author: JZ Eats

Eating is my hobby, cooking is my passion. Sharing easy to follow recipes from my kitchen.

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