Easy & Healthy Shrimp Taco Bowls (Pescatarian Recipe)

I’m a big burrito bowl gal. Also, a huge shrimp taco lover. So I figured – why not combine my two loves and create shrimp taco bowls?! These turned out incredible and are absolutely my favorite burrito bowl recipe I’ve ever had. But don’t take my word for it – try this easy pescatarian recipe out for yourself!

Healthy Shrimp Taco Bowls (Easy Pescatarian Recipe!)

This easy pescatarian dinner is now one of my go-to’s. I’m not vegetarian or pescatarian, but I love to throw in a veg or seafood meal when I can. This is not only delicious, it’s incredibly satisfying, filling, and chock full of nutrients!

Let’s get right into these shrimp taco bowls…

Related: My Easy One Pan Shrimp & Veggies Recipe

Ingredients

1 lb shrimp (peeled & deveined) (I used frozen & thawed them before cooking)
1 cup jasmine rice
1 can black beans
1 can pinto beans
1 can sweet corn
2 bell peppers
1/2 a large red onion
2 tbsp olive oil
1 lime
1 avocado (sliced) – for topping

Seasoning:
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper

Directions

1. Start boiling water for your rice. While waiting for the pot to boil, slice up your bell peppers & onion into thin slices.
2. Over medium-high heat, add 1 tbsp olive oil to a pan. Once hot, add your sliced bell peppers & onion, and a pinch of salt & pepper. Add rice to the boiling water & cook according to package directions.
3. Meanwhile, add shrimp, 1 tbsp olive oil & all seasonings to a bowl, mix until coated. Once the veggies are fully cooked, remove them, and set them aside.
4. Add your seasoned shrimp to the pan and cook for 2-3 minutes (or until opaque) flipping once midway through. Once cooked, set aside.
5. Add your black/pinto beans & corn to the same pan and cook until heated through. Lastly, add everything to a bowl & top with sour cream/salsa/guac, etc. (I topped mine with lime & avocado w/ chili lime seasoning.)

Healthy Shrimp Taco Bowls

Print Recipe

An easy & healthy spinoff burrito bowl recipe – my shrimp taco bowls! This is an incredible pescatarian recipe that is easy to whip up in no-time, perfect for busy nights (or weekends).

Course Main Course

Cuisine American, Mexican

Keyword burrito bowl, healthy dinner recipe, Mexican dinners, shrimp bowl, shrimp taco bowl, shrimp tacos, Tex Mex dinners

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 people

Author Erin Zack

Equipment

• Large pan
• Medium pot

Ingredients

• 1 lb shrimp peeled & deveined (I used frozen & thawed them before cooking)
• 1 cup jasmine rice
• 1 can black beans
• 1 can pinto beans
• 1 can sweet corn
• 2 bell peppers
• 1/2 a large red onion
• 2 tbsp olive oil
• 1 lime
• 1 avocado sliced – for topping

Seasoning:

• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• Start boiling water for your rice. While waiting for the pot to boil, slice up your bell peppers & onion into thin slices.
• Over medium-high heat, add 1 tbsp olive oil to a pan. Once hot, add your sliced bell peppers & onion, and a pinch of salt & pepper. Add rice to the boiling water & cook according to package directions.
• Meanwhile, add shrimp, 1 tbsp olive oil & all seasonings to a bowl, mix until coated. Once the veggies are fully cooked, remove them, and set them aside.
• Add your seasoned shrimp to the pan and cook for 2-3 minutes (or until opaque) flipping once midway through. Once cooked, set aside.
• Add your black/pinto beans & corn to the same pan and cook until heated through. Lastly, add everything to a bowl & top with sour cream/salsa/guac, etc. (I topped mine with lime & avocado w/ chili lime seasoning.)

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