Go Back

Shrimp Taco Rice Bowl Recipe

4.41 from 5 votes
Print Recipe Pin Recipe

Ingredients
  

  • For the Shrimp:
  • ● 1 lb shrimp peeled and deveined
  • ● 1 tbsp olive oil
  • ● 1/2 tsp smoked paprika
  • ● 1/4 tsp chili powder
  • ● 1/2 tsp ground cumin
  • ● 1/2 tsp garlic powder
  • ● 1/2 tsp onion powder
  • ● 1/4 tsp salt
  • ● 1/4 tsp black pepper
  • ● Juice of 1 lime
  • For the Rice Bowl Base:
  • ● 2 cups cooked rice
  • Toppings:
  • ● 1/2 cup black beans drained and rinsed
  • ● 1/2 cup cooked corn fresh, frozen, or canned
  • ● 1 avocado sliced
  • ● 1 cup shredded purple cabbage
  • ● 1 cup cherry tomatoes halved
  • ● 1/4 cup thinly sliced red onions
  • ● 1/4 cup chopped fresh cilantro
  • ● Fresh lime wedges

Instructions
 

  • Prepare the Shrimp:
  • In a bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
  • Cook the Shrimp:
  • Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
  • Prepare the Black Beans and Corn:
  • Warm the black beans and corn in a small skillet or microwave. Set aside.
  • Assemble the Bowls:
  • Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro.
  • Garnish and Serve:
  • Garnish each bowl with fresh lime wedges. Serve immediately and enjoy!