Blackened Shrimp Taco Bowl Meal Prep

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Blackened Shrimp Taco Bowls are easy to make and perfect for meal prepping.

Taco Tuesday might be my favorite day of the week. I LOVE tacos. Some of the best taco spots in Baltimore serve up some delicious tacos, but sometimes I prefer to make my own at home.

Taco bowls are the perfect work lunch because they’re easy to eat with a fork while working at your desk. With these Blackened Shrimp Taco Bowls, every day can be taco Tuesday!

These taco bowls are going to be your new meal prep go-to. 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 healthy chipotle mayo and goes perfectly with this dish.

Tongs holding a 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.

DIY 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

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!

Two 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

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Three Blackened Shrimp Taco Bowls
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Blackened Shrimp Taco Bowl Meal Prep

These Blackened Shrimp Taco Bowls are going to be your new meal prep go-to. 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.
Course Main Course, Meal prep
Cuisine Cajun, Mexican
Keyword Blackened shrimp, Blackened shrimp taco bowls, Taco bowls
Total Time 30 minutes
Servings 5
Calories 699kcal


  • 1 lb jumbo shrimp, peeled and devained
  • 1.5 cups jasmine rice
  • 1 lime, juice and zest
  • 1/4 cup cilantro
  • 1 bag of frozen corn
  • 1/4 cup pickled red onions
  • 32 oz shredded iceberg lettuce, (one bag)
  • Sir Kensington's Special Sauce
  • 4 tbsp blacken seasoning
  • 3 tbsp chili powder
  • 1/4 cup cotija cheese crumbles
  • 14 oz tortilla strips


  • Cook rice according to package instructions. When finished, toss with cilantro, lime juice and zest. Set aside.
  • In a medium sized mixing bowl, toss shrimp and blacken seasoning until shrimp are fully coated.
  • Heat a 10” cast iron pan or non stick if you don’t have cast iron with olive oil on medium-high heat.
  • Place shrimp in the pan and cook 1-2 mins on each side. Set aside when finished.
  • 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.
  • Layer each container with rice, lettuce, corn, pickled onions, shrimp, sauce, and tortilla strips.
Nutrition Facts
Blackened Shrimp Taco Bowl Meal Prep
Amount Per Serving
Calories 699 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 1g6%
Cholesterol 235mg78%
Sodium 2025mg88%
Potassium 511mg15%
Carbohydrates 100g33%
Fiber 5g21%
Sugar 4g4%
Protein 26g52%
Vitamin A 2420IU48%
Vitamin C 13.5mg16%
Calcium 237mg24%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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Author: JZ Eats

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

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