Shrimp Taco Bowl
Shrimp taco bowls are easy to make and loaded with juicy shrimp, rice, mango, slaw, and corn for a fresh, flavorful dinner!
Servings: 4
Calories: 511kcal
Ingredients
- 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
- Cook the rice according to package instructions.1 cup jasmine rice
- 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.1 tablespoon olive oil, 3 garlic cloves,, 1/4 teaspoon chili powder, 1 tablespoon worcestershire sauce, 1 tablespoon sriracha, 2 tablespoons honey, 1 lb jumbo shrimp,
- 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!2 mangoes,, 3 ears of corn,, 1/4 cup shredded purple cabbage, pickled onions, cilantro
Cilantro Lime Crema
- In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.1/4 cup sour cream, 3 tablespoons mayonnaise, 1 Iime, 3 tablespoons cilantro, 1 garlic clove
Video
Notes
-
- Grill: The shrimp can be cooked on the grill for a bit of char for extra flavors.
- Air Fryer: Want to cook in the air fryer? This is a great recipe for it!
- Pickled Onions: If you don’t have time to pickle the onions, you can use store-bought pickled onions, or just add thinly sliced onions tossed with a splash of vinegar for a quick version.
- Serving: This recipe can be made ahead to a point. You can cook the shrimp and prepare the toppings (mango, corn, cabbage, pickled onions) in advance, but it's best to assemble everything right before serving for the best flavor and texture.
- Rice Cooking: Make sure to rinse jasmine rice under cold water until the water runs clear before cooking. This removes excess starch and prevents the rice from becoming too sticky.
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
