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Healthy Shrimp Taco Bowls

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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
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Erin Notz

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.)