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Shrimp Taco Bowls

Shrimp taco bowls with succulent pink shrimp, cilantro lime rice, and colorful toppings for a fresh, healthy Mexican-style meal. Juicy shrimp cooked hot-and-fast, then layered into Instagram-worthy bowls with crema, cotija, and salsa on the side.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
seasoning and oil
  • 3 tbsp olive oil
  • 2 tbsp chili powder
  • 1 lime, juiced
  • 0.25 Salt and pepper to taste Use to season the shrimp.
base and vegetables
  • 2 cup cilantro lime rice
  • 1 cup black beans, warmed
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 1 cup shredded purple cabbage
toppings and finishing
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup crema or sour cream
  • 1 Salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the shrimp
  1. Toss the large shrimp with olive oil, chili powder, lime juice, salt, and pepper until evenly coated. The shrimp should look lightly speckled with chili powder.
  2. Heat a large skillet over high heat until hot, then add the shrimp in a single layer. Cook for 2-3 minutes per side, flipping once, until pink and cooked through with a slight char at the edges.
Build the bowls
  1. Divide the cilantro lime rice among four bowls as the base. Each bowl should have a visible ring of rice.
  2. Arrange the warmed black beans and corn on the bowls, then add avocado slices and shredded purple cabbage around the rice. Keep the toppings colorful and spaced so each bite has multiple textures.
  3. Top each bowl with the cooked shrimp and sprinkle with fresh cilantro. Finish with a drizzle of crema or sour cream.
  4. Serve with salsa on the side and lime wedges nearby. The bowls should be ready for each diner to add salsa to taste.

Notes

For the best texture, cook shrimp in a single layer and avoid overcrowding so they sear rather than steam. Refrigerate leftovers in separate containers for up to 3 days; rewarm black beans and corn, but keep shrimp for best quality and eat within 1-2 days. Freezing is not recommended for shrimp taco bowls. For a lighter swap, use plain Greek yogurt in place of crema or sour cream and reduce the cotija.