Name: Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, shelled, deveined, and cleaned; 2 tbsp olive oil; 1 lime, juiced; 1 tbsp chopped fresh cilantro; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; Cooking spray; 2 1/2 cups coleslaw mix; 1/2 cup whole milk Greek yogurt; 1 lime, juiced; 1/2 tbsp honey; 1 tbsp chopped fresh cilantro; Salt, to taste; Pepper, to taste; 2 cups cooked brown rice; 1 15 oz can black beans, drained and rinsed; 1/2 cup diced red onion; 1 avocado, sliced; Pico de gallo, for topping; Sour cream or additional whole milk Greek yogurt, for topping

Jump to Recipe· 3.8 from 2 reviews

The Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe is a vibrant and mouthwatering meal that brings together zesty shrimp, creamy avocado, and a refreshing cilantro-infused slaw, all layered over wholesome brown rice and black beans. This dish is a perfect balance of textures and flavors, combining the smoky spices of the shrimp with the crisp, tangy slaw for an incredible, satisfying dinner you’ll want to make again and again. It’s fast enough for a weeknight but impressive enough for guests, making it a true favorite in any kitchen.

Ingredients You’ll Need

The image shows four white dishes arranged on a white marbled surface. In the largest white bowl, there is a layer of raw shrimp with a pale gray and white color, some with tails attached. Below and to the left, a smaller white bowl contains several spices arranged in small separate piles, in colors of light beige, dark red, brown, black, and white, all dry and powdery in texture. To the right of the spice bowl, there is a clear glass small pitcher filled with golden yellow oil, with a shiny and smooth surface. In front of the pitcher, a single whole lime with bright green, slightly glossy skin is placed. photo taken with an iphone --ar 4:5 --v 7

Getting together the ingredients for this Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe is refreshingly simple. Each component plays a key role in building a dish bursting with contrast — from the tender, spiced shrimp to the creamy slaw and hearty beans. Let’s dive into what you’ll need.

1 lb shrimp (shelled, deveined, & cleaned): The star protein, perfect for quick cooking and absorbing bold marinades.
2 tbsp olive oil: Adds a subtle richness and helps with marinade absorption for the shrimp.
1 lime, juiced: Provides zesty brightness to both the shrimp marinade and the cilantro slaw.
1 tbsp chopped fresh cilantro: Brings fresh herbal flavors that define the slaw and complement the shrimp.
1 tsp chili powder: Offers a smoky, mildly spicy note that awakens the palate.
1 tsp garlic powder: Adds a pungent depth without overpowering the other flavors.
1 tsp paprika: Gives a subtle earthiness and vibrant color to the shrimp.
1/2 tsp cumin: Enhances the warm spice profile with a hint of nuttiness.
1/2 tsp salt: Essential for seasoning and bringing out the natural flavors.
1/4 tsp black pepper: Adds a touch of heat and complexity.
Cooking spray: Helps prevent sticking when sautéeing shrimp for the perfect sear.
2 1/2 cups coleslaw mix: The crunchy base for the cilantro slaw, offering texture and freshness.
1/2 cup whole milk Greek yogurt: Makes the slaw creamy and tangy without heaviness.
1/2 tbsp honey: Balances the tang by adding a subtle sweetness to the slaw dressing.
2 cups cooked brown rice: Provides a wholesome, nutty foundation for the bowl.
1 15 oz can black beans, drained & rinsed: Contributes protein, fiber, and a comforting earthiness.
1/2 cup diced red onion: Adds a sharp, slightly sweet crunch that brightens the bowl.
1 avocado: Offers creamy richness and buttery texture.
Pico de gallo: Fresh, zesty salsa for added brightness and a pop of color.
Sour cream (or whole milk Greek yogurt): Adds a cooling, creamy topping to finish the dish.

How to Make Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe

Step 1: Marinate the Shrimp

Start by tossing the shrimp in a vibrant marinade made from olive oil, lime juice, fresh cilantro, and a blend of spices including chili powder, garlic powder, paprika, cumin, salt, and black pepper. Make sure every shrimp is thoroughly coated so that each bite bursts with flavor. Cover and let them chill in the fridge for about 15 minutes – this little wait time really lets the shrimp soak up all those zesty, smoky notes.

Step 2: Prepare the Crunchy Cilantro Slaw

While the shrimp are marinating, whip up the creamy cilantro slaw. In a large bowl, stir together whole milk Greek yogurt, lime juice, honey, and chopped cilantro until smooth. Toss in your coleslaw mix and combine everything until the slaw is well coated. Finish off with a pinch of salt and pepper, then pop it in the fridge to chill. This slaw brings a crisp, refreshing crunch that perfectly balances the warm shrimp.

Step 3: Cook the Shrimp

Heat a lightly oiled skillet over medium-high heat and add the marinated shrimp. Let them cook undisturbed for 1 to 2 minutes so they get a beautiful sear, then flip and cook for another 1 to 2 minutes until they turn an inviting white-pink color. Don’t overcook — they should be tender and juicy, not rubbery. The quick cooking keeps their flavor intense and their texture just right.

Step 4: Assemble the Taco Bowl

Time to bring it all together! Start with a base of cooked brown rice in each bowl, then layer on black beans, diced red onion, and creamy avocado slices. Top generously with the cooked shrimp and a heap of your crunchy cilantro slaw. Crown it all with vibrant pico de gallo and a dollop of sour cream or Greek yogurt. A final squeeze of lime and sprinkling of fresh cilantro sends this bowl into absolute flavor heaven.

How to Serve Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe

A white bowl filled with layers of food starting with a base of light brown rice on the top left and black beans topped with small chopped purple onions on the top right. In the center are orange cooked shrimp garnished with green herbs and two thin lime slices on top. Below the shrimp are green avocado chunks, to the left of the avocado is white sour cream dollop on top of red diced tomatoes with herbs, and on the far right is a creamy mix of white and purple shredded cabbage sprinkled with herbs. The bowl is set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate the Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe beautifully. Consider extra fresh cilantro leaves, a few lime wedges for an extra citrus kick, or even sliced jalapeños if you like a bit of heat. A light drizzle of hot sauce or a sprinkle of queso fresco can also add a lovely contrast to the creamy slaw and shrimp.

Side Dishes

This taco bowl is a meal on its own, but if you want to round it out, try serving it with a side of warm corn tortillas, grilled street corn, or a fresh mango salad. These sides complement the flavors and add festive textures that’ll make your meal feel like a little celebration.

Creative Ways to Present

For entertaining or meal prep, consider layering your ingredients in mason jars or clear bowls so the colorful layers pop. You can also turn this recipe into a burrito bowl or even stuff the shrimp and slaw into warm tortillas for a handheld twist. No matter how you plate it, the Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers in the refrigerator. Keep the shrimp, slaw, and base components separate to maintain their distinct textures and flavors. Properly stored, the ingredients will stay fresh for up to 2 days.

Freezing

While the shrimp can be frozen cooked or raw, the cilantro slaw is best fresh, as freezing will affect its texture. For freezing, place shrimp and rice separately in freezer-safe bags or containers for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat shrimp and rice gently in a skillet or microwave to avoid overcooking. Add fresh avocado and pico de gallo after warming, and serve the slaw chilled to preserve its crunchy texture and fresh flavor.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp fully and pat them dry before marinating for the best texture and flavor.

What can I substitute for Greek yogurt in the slaw?

If you prefer dairy-free options, you can use a vegan yogurt or even a light mayo mixed with a splash of lime juice for tanginess.

Is this recipe spicy?

It has a mild kick from the chili powder and peppers in the pico de gallo, but you can adjust the heat up or down according to your preference.

Can I make this recipe vegetarian?

To adapt it, replace the shrimp with grilled or roasted vegetables like zucchini, mushrooms, or even crispy tofu for a vegetarian-friendly bowl.

How long does the cilantro slaw keep its crunch?

When stored properly in the refrigerator, the cilantro slaw stays fresh and crunchy for up to 2 days, making it great for meal prep.

Final Thoughts

If you’re looking for a colorful, flavorful dinner that’s both healthy and satisfying, the Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw Recipe should definitely be on your meal plan. This dish brings together bold spices, fresh herbs, and creamy textures that feel like a little fiesta in every bite. Trust me, once you try this, it’s bound to become a go-to favorite in your kitchen.