These Easy Shrimp Taco Bowls are just what you need for a quick and easy dinner in under 30 minutes! Juicy shrimp is seasoned to perfection, then served over a bed of fluffy rice with crunchy coleslaw, creamy avocado, and spicy sriracha mayo.
About Easy Shrimp Taco Bowls Recipe
Who doesn't love taco Tuesday? These Shrimp Taco Bowls are a deconstructed take on the classic shrimp tacos, so they're even easier to throw together - any time of the week!
If you're looking for more of a classic, plant-based taco recipe though, try my Vegetarian Lentil Tacos.
Why You'll Love Easy Shrimp Taco Bowls
These Shrimp Taco Bowls are incredible for so many reasons!
They're great for the whole family (even your little ones!). When feeding little ones, this recipe makes for great allergen exposure. Shellfish is one of the top allergens, so serving on a regular basis to your infant can help prevent development of allergies later on in life. Try slicing the shrimp in half lengthwise, then chopping into small pieces based on your infant's chewing skills and developmental readiness. You may also try folding the shrimp pieces into foods like plain yogurt. For older kids, have them build their own bowl!
They make a nutritious and balanced meal. These bowls offer a great balance or protein, carbohydrates and fats to keep you feeling satiated!
They work well in your meal prep rotation. This recipe can be prepared and stored ahead of time so you can enjoy a flavorful, nutritious meal all week long with minimal effort.
They're easy to prepare. This recipe couldn't be more straightforward! Its' the perfect choice for a quick and easy meal ready in under 30 minutes.
Connect with Véronique Guitard, RD
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below.
Oh, and be sure to take a photo and tag me @dietitianveronique so I can re-share on my stories!
Let's dive into the recipe, shall we?
Recipe for Easy Shrimp Taco Bowls (Ready in Under 30 Minutes!)
Servings: 4-6 servings
Total Time: 30 minutes
Ingredients:
For the shrimp:
1 lb. raw shrimp, thawed, peeled and deveined, tails removed
1 tbsp canola oil
2 tsp each chili powder and cumin
1/2 tsp each garlic powder and onion powder
For the coleslaw:
4 cups shredded cabbage (green, purple or a mix)
1 large carrot, shredded
1/2 cup cilantro, chopped
1/2 cup plain, full fat Greek yogurt
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 tsp each garlic powder and onion powder
For the sriracha mayo:
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1-2 tbsp sriracha (or to taste)
1/2 lime, juiced
For the bowls:
1 cup basmati rice
2 cups low sodium vegetable broth
2 avocados
2 green onion, chopped
Lime wedges, for serving
Method:
Prepare the coleslaw: In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, maple syrup, apple cider vinegar, garlic and onion powder. Add shredded cabbage, shredded carrot, and cilantro. Mix until well combined, then set aside.
Prepare the sriracha mayo: In a small bowl or measuring cup, combine mayonnaise, Greek yogurt, sriracha and lime juice. Set aside.
Cook the rice: In a large saucepan, bring 2 cups of low sodium vegetable broth to a boil. Add 1 cup of rice and simmer, 12-15 minutes, until broth is absorbed and rice is easily fluffed with a fork (or cook according to package directions).
Cook the shrimp: Heat 1 tbsp of canola oil in a large skillet over medium heat. In a large mixing bowl, add shrimp, chili powder, cumin, garlic powder, onion powder, salt and pepper. Mix well with a spoon or your hands until shrimp is coated. Add shrimp to the hot pan and cook, 2-3 minutes per side, until shrimp is pink and opaque. Remove from the skillet and set aside.
Assemble Shrimp Taco Bowls: Divide cooked rice and shrimp between 4-6 bowls. Add coleslaw, sliced or diced avocado, green onion and more chopped cilantro. Drizzle with sriracha mayo and lime juice if desired. Enjoy!
Tips and Variations:
To get this meal on the table even faster, use bagged coleslaw mix.
Not a fan of shrimp? Switch up the protein! Try chicken or tofu.
Swap the rice for quinoa, couscous, or cauliflower rice based on your needs and preferences.
Store any leftovers in an airtight container in the fridge for up to 3 days. This recipe does not freeze well.
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