Hawaiian Shrimp Taco Bowls
Shrimp tacos are delicious, but when in a bowl, they are that much better! Taco Bowls are filling, taste amazing and easy to whip up!
Servings: 4
Calories: 511kcal
Ingredients
Hawaiian Shrimp Taco Bowls
- 1 cup jasmine rice
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 tablespoon worcestershire sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
Toppings
- 2 mangoes, diced
- 3 ears of corn, kernels removed
- 1/4 cup shredded purple cabbage
- pickled onions
- cilantro
Cilantro Lime Crema
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 Iime juice and zest
- 3 tablespoons cilantro finely chopped
- 1 garlic clove minced
Instructions
Hawaiian Shrimp Taco Bowls
- Cook the rice according to package instructions.
- In a medium sized mixing bowl, combine olive oil, garlic, chili powder worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
- Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for 2-3 minutes until shrimp are opaque and cooked through.
- Divide the rice between 4 bowls and top with shrimp, mango, corn, cabbage, pickled onions, and cilantro. Drizzle the Cilantro Lime Crema over the shrimp and serve!
Cilantro Lime Crema
- In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.
Video
Nutrition
Calories: 511kcal | Carbohydrates: 61g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 298mg | Sodium: 702mg | Potassium: 389mg | Fiber: 2g | Sugar: 14g | Vitamin A: 273IU | Vitamin C: 13mg | Calcium: 202mg | Iron: 3mg