Shrimp Taco Bowls

Shrimp Taco Bowls are the perfect healthy and easy dinner or lunch.  Made with shrimp seasoning with Homemade Taco Spice Mix, black beans, tomato, onion, avocado, and a Greek Yogurt Chipotle Lime Sauce, this fast and simple meal comes together in less than 20 minutes.

Also, try my Blackened Shrimp Tacos, Ahi Tuna Tacos, and Blackened Shrimp Lettuce Wraps.

Shrimp Taco Bowl

This Shrimp Taco Bowl recipe is pure healthy dinner perfection.  It's made with simple, wholesome ingredients that melt together perfectly for a memorable meal you'll find yourself making again and again.   The flavors pop in your mouth and you'll be surprised at how this tasty meal is actually good for you.

This twist on tacos is made layered in a bowl instead of a shell but has all your favorite shrimp taco flavors like Mexican spice shrimp, black beans, tomatoes, onions, and avocado.  It's all served over my Cilantro Lime Rice but you can also switch that out for greens or cauliflower rice for a low-carb or keto meal.  It has all your favorite taco goodies, but with the fussy shells of tacos making it easier to eat, and serve for dinner or meal prep.

You can't go wrong with the flavorful, colorful goodness of these bowls.  They come in around 500 calories and have about 37 grams of protein in them plus serving servings of vegetables and whole grains.  Plus, healthy fats.  This meal tastes amazing and is good for you too.  It's also pescatarian, gluten free, and clean eating!

Why You'll Love These Shrimp Taco Bowls...

• These Shrimp Taco Bowls are made in less than 20 minutes with simple ingredients.
• Super wholesome, whole foods recipe you'll make again and again.
• It's versatile and you can substitute different vegetables, bases, or sauces.
• You can use frozen shrimp which thaw out quickly at mealtime and are easy to find.  This recipe is a great way to add more seafood to your diet.
• You can easily make these ahead for meal prep.
• It tastes amazing!  Think tacos... but without as much fuss.  And who doesn't love tacos?

Ingredients:

Here's an overview of what you'll need to make my Shrimp Taco Bowls.  Keep reading for the full printable recipe.

For the Shrimp:

• Shrimp: You'll need about a pound of shrimp.  I like to use medium to large sizes, but anything will work.  You'll just need to adjust the cooking time.  Larger shrimp will take 30 seconds to one minute longer to cook. You can buy the already peeled and deveined shrimp for the easiest prep.
• Taco Spice Mix: I like to use my own Taco Spice Mix, which includes chili powder, cumin, garlic powder, onion powder, smoked paprika, and cayenne or chipotle.  You can also use any purchased taco seasoning or Mexican seasoning.
• Olive Oil: I use a touch of olive oil to cook the shrimp.  Use the one you use for cooking, not finishing or salad dressings.  You can also use avocado oil.

For the Greek Yogurt Chipotle Sauce:

• Greek Yogurt: Use plain greek yogurt for the base of this Chipotle Sauce.  You can pick either full fat or low fat depending on your dietary preferences.  You can also substitute sour cream.
• Chipotles in Adobo Sauce:  This is where the smoky magic flavor of this sauce comes from.  You'll want to move the actual peppers to the side of the jar and scoop out the dark red juice they are soaking in.  That juice gives this sauce its flavor.  It can be powerful, so start with less and add more to the taste.  You can usually find it in the Hispanic section of the grocery store and find it online here.
• Lime: Us the other half of the lime to finish off this sauce.

For the Taco Bowls:

• Cilantro Lime Brown Rice: I like to use my homemade 3 Ingredient Cilantro Lime Brown Rice as the base for the Shrimp Taco Bowls.  You can also use white rice, quinoa, or any packaged rice mix you like.
• Black Beans: Use reduced-sodium black beans and rinse and drain them well.
• Tomatoes: Grape tomatoes or cherry tomatoes add lots of flavor, color, and texture to this dish.
• Red Onion: I like to use some red onion to add some bite to the recipe.
• Avocado: Creamy avocado is the perfect healthy fat to add to this dish.
• Cilantro: Extra cilantro adds a lot of flavor without extra calories or fat.
• Lime: Lime seasons this entire dish to perfection
• Salt & Pepper: I like to sprinkle the entire bowl with salt and pepper to taste.

Instructions:

Here's an overview of how to make these Shrimp Taco Bowls, but keep reading for the full printable recipe.

For the Shrimp:

1. First, you'll want to prepare the shrimp.  Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.  For easy cleanup, line the pan with foil.
2. In a medium bowl, toss the shrimp in the blackening seasoning and olive oil.
3. Lay the shrimp in a single layer on the baking sheet.
4. Cook for 2-3 minutes or until the shrimp turn opaque pink and start to curl.

How to Make the Chipotle Lime Sauce:

1. Next, you'll want to prepare the Greek Yogurt Chipotle Sauce for the Shrimp Taco Bowl.
2. Start with a small mixing bowl and measure your Greek yogurt.
3. Spoon in the chipotle sauce by pushing the peppers to the side of the bowl.  Start with less and add more to taste.  It can be spicy.
4. Squeeze some lime on top and stir well.
5. You either drizzle the sauce or pipe it.  To pipe it put the sauce in a piping bag or put it in a zip lock bag with a cut corner to create a pretty sauce line like the photos or just drizzle the sauce on top with a spoon.

To Assemble the Taco Bowls:

• Divide the Cilantro Lime Brown Rice into four bowls.
• Lay the shrimp in a fan on top of the rice. Carefully layer the black beans, grape tomatoes, red onion, and avocado.
• Sprinkle the cilantro on top and squeeze on the lime juice.
• Carefully drizzle the Greek Yogurt Chipotle Sauce on top.
• Serve immediately or make in storage containers for meal prep.

Variations

I love these Shrimp Taco Bowls as written, but here are some tasty variations to try.

• Make it Low Carb: You can make the Shrimp Taco Bowl low carb by switching out the rice for cauliflower rice.
• Shrimp Taco Salad: Make it a Shrimp Taco Salad Bowl by changing the rice for salad greens.
• Mix up the Veggies: You can switch out the vegetables I suggested for anything you have or like.  Other great additions are corn, bell peppers, jalapenos, and cabbage.
• Mix up the Seasonings: Instead of taco seasoning, you can use Blackening Seasoning or Cajun Seasoning.
• Add Cheese: You can add Mexican shredded cheese, cheddar cheese, Colby jack, feta, or queso fresco.
• Mix up the Protein: You can use this basic recipe to make any type of taco bowl including vegetarian - vegan with tofu or tempeh.  You can also use fish, chicken, ground beef, or pork.
• Shortcuts: Make this with some shortcuts by using microwave rice packets and packaged pico de Gallo instead of fresh tomatoes and onion.

FAQ

Can I meal prep these shrimp taco bowls?

Yes, these Shrimp Taco Bowls are great for meal prep.  Prepare them ahead of time using these containers and serve them for lunch or dinner during the week.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4-5 days.

How do I reheat leftovers?

Reheat leftovers in the microwave in 30-second increments until heated through.

Can I use frozen shrimp?

Yes, frozen shrimp are a great option for this meal because they are readily available in the store and thaw out quickly.  Buy the peeled and deveined ones to save time.  If you have access to fresh shrimp, use those but frozen shrimp is a great option for those who aren't near the coast.

How do I peel shrimp?

To easily peel the shrimp for the Shrimp Taco Bowls, remove the legs.  Use your thumb to crack open the shell and pull it off.  You can also save some time and buy already peeled shrimp. 🙂

These Shrimp Taco Bowls are a Perfect Weekday Meal!

These Shrimp Taco Bowls are the perfect meal for lunch or dinner.  This naturally well-rounded and balanced meal tastes amazing and is great when you want a taco without all of the fuss.  I love this for a fast weekday meal and these are on my menu rotation every few weeks!  I hope you enjoy them as much as my family does.

Serving Suggestions:

Serve with tortilla chips and any of these yummy homemade salsas.

• Black Bean Salsa
• Homemade Salsa
• Fresh Peach Salsa
• 5 Ingredient Strawberry Salsa
• 5 Ingredient Pineapple Salsa
• Fresh Mango Salsa
• Pomegranate Cucumber Salsa
• Watermelon Salsa

More Taco Inspired Recipes to Try:

• Ahi Tuna Tacos with Mango Salsa
• Blackened Shrimp Tacos with Mango Salsa
• Chipotle Lime Mahi Mahi Tacos
• Lentil Quinoa Tacos
• Black Bean and Sweet Potato Vegetarian Tacos
• Shrimp Lettuce Tacos 
• Sweet Potato Stuffed Taco
• Taco Stuffed Mushroom
• Crock Pot Vegetarian Taco Soup

More Healthy Shrimp Recipes to Try:

• Sheet Pan Shrimp Fajitas
• Healthy Grilled Shrimp in Foil
• Goat Cheese and Shrimp Quesadilla
• Buffalo Shrimp Skewers
• Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce
• Shrimp Pineapple Kabobs
• Honey Lime Shrimp Skewers

If you make these Shrimp Taco Bowls, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Shrimp Taco Bowl

Julie Wunder

Shrimp Taco Bowls are the perfect healthy and easy dinner or lunch.  Made with shrimp seasoning with Homemade Taco Spice Mix, black beans, tomato, onion, avocado, and a Greek Yogurt Chipotle Lime Sauce, this fast and simple meal comes together in less than 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch

Cuisine American, Mexican, Tex Mex

Servings 4

Calories 528 kcal

Ingredients

  

1x2x3x

For the Shrimp:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon taco seasoning
• ½ tablespoon olive oil

For the Taco Bowls:

• 4 cups Cilantro Lime Brown Rice, click link for recipe
• 1 can black beans, rinsed and drained
• 1 cup grape tomatoes, halved
• ½ red onion, sliced
• 1 avocado, diced
• ¼ cup cilantro, chopped
• 1 lime

For the Greek Yogurt Chipotle Sauce:

• ½ cup plain greek yogurt
• ½ lime, juiced
• ½ teaspoon adobo sauce from chipotles peppers in adobo sauce

Instructions

 

For the Shrimp:

• Preheat the oven to 425 degrees.
• Spray a baking sheet with cooking spray. You can also line the pan with foil for easy cleanup.
• In a medium bowl, toss the shrimp in the taco seasoning and olive oil.
• Lay the shrimp in a single layer on the baking sheet.
• Cook for 3-5 minutes or until the shrimp turn pink and start to curl.

For the Greek Yogurt Chipotle Sauce:

• In a small mixing bowl, measure out the greek yogurt.
• Spoon out the chipotle sauce by pushing the peppers to the side of the jar. Start with less and add more to taste, as it can be spicy.
• Add a squeeze of lime.
• Spoon the sauce into a ziplock bag and cut off the corner to make a pretty line or just drizzle the sauce with a spoon.

To Assemble the Taco Bowls:

• Divide the rice into four bowls.
• Lay the shrimp in a fan on top of the rice. Carefully layer the black beans, grape tomatoes, red onion, and avocado.
• Sprinkle the cilantro on top and squeeze on lime juice.
• Carefully drizzle the Greek Yogurt Chipotle Sauce on top.
• Serve immediatly.

Notes

Store any leftovers in an airtight container in the fridge for up to five days.

To meal prep, assemble the taco bowls in meal prep containers and store them in the refrigerator during the week.

Use my recipes for Taco Spice Mix and Cilantro Lime Brown Rice.

Nutrition

Calories: 528kcalCarbohydrates: 71gProtein: 37gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 184mgSodium: 420mgPotassium: 1093mgFiber: 14gSugar: 3gVitamin A: 469IUVitamin C: 19mgCalcium: 159mgIron: 4mg

Keyword Shrimp Taco Bowl, Taco Bowl

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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