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shrimp in a bowl with pickled onions and rice
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5 from 5 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican American
Keyword: Taco bowls
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.

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