Description
This Baja Shrimp Taco Bowl recipe is a quick, healthy, and flavorful dinner option featuring seasoned sautéed shrimp served over brown rice with black beans, a tangy and crunchy cilantro slaw, pico de gallo, avocado, and a creamy topping. Perfect for a nutritious weeknight meal or meal prep, this recipe balances citrusy, spicy, and creamy flavors for a satisfying taco bowl experience.
Ingredients
Shrimp
- 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
Crunchy Slaw
- 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
Taco Bowl
- 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
Instructions
- Marinate the shrimp: In a large mixing bowl, combine the shrimp with olive oil, lime juice, chopped cilantro, chili powder, garlic powder, paprika, cumin, salt, and black pepper. Mix thoroughly to coat all shrimp evenly. Cover and refrigerate for 15 minutes to allow flavors to meld.
- Prepare the crunchy cilantro slaw: In a separate large bowl, mix whole milk Greek yogurt, lime juice, honey, and chopped fresh cilantro until smooth. Add the coleslaw mix and toss to combine evenly. Season with salt and pepper to taste. Refrigerate to let the flavors develop while preparing the shrimp.
- Cook the shrimp: Heat a large skillet or pan over medium-high heat and coat with cooking spray. Add the marinated shrimp and cook undisturbed for 1-2 minutes on one side until it begins to turn opaque and pink. Stir and flip the shrimp, then cook for another 1-2 minutes until fully cooked and opaque throughout.
- Assemble the taco bowls: Divide cooked brown rice evenly among four bowls. Top with black beans, diced red onion, cooked shrimp, crunchy cilantro slaw, and sliced avocado. Add pico de gallo and dollops of sour cream or Greek yogurt. Garnish with additional fresh cilantro and lime wedges if desired.
- Serve and enjoy: Serve the bowls immediately while shrimp is warm and slaw is chilled for a refreshing, balanced dinner perfect for any day of the week.
Notes
- For a spicier shrimp, increase the chili powder or add a pinch of cayenne pepper.
- You can substitute white rice or cauliflower rice for different textures and dietary preferences.
- The slaw can be prepared a day ahead for meal prep convenience.
- Use fresh lime juice for the best citrus flavor rather than bottled lime juice.
- Ensure the shrimp is fully cooked and not overdone to maintain juiciness and tenderness.
- To keep this dish gluten-free, check that all ingredients, especially chili powder and paprika, don’t have added gluten-containing fillers.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
