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Happy Sunday! Kicking off my Sunday with this delicious Shrimp Taco Bowl recipe! A great recipe idea for Taco Tuesdays and Cinco De Mayo! It’s a very straight forward and simple recipe you can adjust and substitute with other ingredients you prefer. I personally love this combination of ingredients.
This super delicious Shrimp Taco Bowl recipe serves up succulent, taco seasoned shrimp with a rainbow of gorgeous veggies. Packed with flavor and goodness, these beautiful bowls are perfect for lunch, dinner and meal prep.
If you’re looking for other delicious shrimp recipes, why not also try my Creamy Cajun Shrimp Pasta and my Teriyaki Shrimps!
Why you’ll love this Shrimp Taco Bowl recipe
- Taco seasoned shrimp. Tender on the inside, with a crispy seared taco coating – so good!
- A healthy taco bowl. Protein packed shrimp, nestled with hearty beans and colorful veggies – delicious and guilt free.
- Great for meal prep. You can whip up a batch of these delightful shrimp in no time, then portion out with your fave veggies for an easy meal prep. Make your weekdays easier!
Ingredients you’ll need
- Raw Shrimp
- Ortega Taco Seasoning
- Lime Juice
- Olive Oil
- Paprika
- Garlic Cloves
- Ground Black Pepper
- Pica Do Gallo
- Taco Shells
- Ortega Flavor Craver Jalapeno Lime Sauce
- Veggies – lettuce, corn, avocado
How to make this Shrimp Taco Bowl recipe
- Cook the shrimp – In a skillet, cook the shrimp on each side for 3-4 minutes until they are fully cooked.
- Assemble the salad – Place all the ingredients by each other filling the bowl to cover the lettuce. Drizzle some Jalapeño Lime sauce on top of the taco salad.
- Serve and enjoy!
Recipe notes and tips
- You can scale up the recipe and make a big batch of shrimp if you’re planning to meal prep for the week. You can make the shrimp 3 days in advance.
- You can use raw or frozen shrimp (thawed).
- Make sure to dry off your shrimp completely with a paper towel, this allows the seasoning to stick to the shrimp.
- If you wish to make this dish vegan, you can swap the shrimp for grilled or baked tofu or chickpeas.
- Feel free to mix in your favorite fresh veggies.
- I marinated the shrimp and pan seared them. You can grill them if you want. It tastes even better. I pan sear them most of the time because it’s just faster and more convenient for me.
FAQ’s
What’s the best way to assemble this Shrimp Taco Bowl recipe?
- For the base: I used romaine lettuce for the base.
- Top ingredients: Corn, Avocado, Black Beans, Cherry Tomato Pica De Galo (you can use just tomatoes if you like) and Otega® Yellow Corn and Red Bell Pepper Taco Shells that I crushed into little pieces.
- Topping: I used their Flavor Craver Jalapeno Lime Taco Sauce! it’s soooooo good! It’s one of my favorite sauces out there. I use it with so many of the dishes I make.
All it really takes it putting the ingredients together in a bowl and topping it with a delicious sauce to make it juicy. Otega® has different types of sauces, so you can choose whatever you prefer. I have used their creamy Chipotle and Taco sauce before as well and I found them to be extra delicious.
Can I use frozen shrimp?
Yes you can. If you use frozen shrimp in this recipe, be sure the shrimp is completely thawed before cooking it. This will ensure that it cooks evenly. Thaw the shrimp overnight in the fridge in a sieve over a bowl to capture the water. or under cold running water until it is completely thawed.
Add ins and variations to this Shrimp Taco Bowl recipe
The best thing about these healthy taco bowls is that they are really customizable. Here’s some ideas:
- Tomato Salsa
- Guacamole
- Crumbled Cotija Cheese
- Chopped/sliced red onion or pickled red onion
- Sliced Jalapenos
- Salsa Verde
- Fresh Cilantro
- Rice/Cauliflower Rice
- Fajita Peppers
Other recipes you might like
I hope you enjoy all the recipes I share with you, including this delicious Shrimp Taco Bowl recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Shrimp Taco Bowl
Ingredients
SHRIMP:
- 1 lb. raw shrimp
- 1 tbsp. Ortega Taco Seasoning
- 1 tbsp. lime juice
- 1/2 tsp. fresh ground black pepper
- 1 tsp. paprika
- 1 garlic clove, minced
- 1 tbsp. olive oil
SALAD
- 2 cups lettuce
- 1/2 cup corn
- 1/2 cup black beans
- 1/2 cup Pica De Gallo
- 1/2 cup Ortega Red Bell Pepper Taco shells, crushed
- 1/4 cup Ortega Flavor Craver Jalapeño Lime Sauce
- 1/2 avocado
Instructions
- Bring a skillet to medium heat and either spray it or add 1 tbsp. of olive oil. Cook the shrimps on each side for 3-4 minutes until they are fully cooked.
- In a bowl, add 2 cups of lettuce. Place all the ingredients by each other filling the bowl to cover the lettuce. Drizzle some Jalapeño Lime sauce on top of the taco salad.
- Serve and enjoy!
Notes
- You can scale up the recipe and make a big batch of shrimp if you’re planning to meal prep for the week. You can make the shrimp 3 days in advance.
- You can use raw or frozen shrimp (thawed).
- Make sure to dry off your shrimp completely with a paper towel, this allows the seasoning to stick to the shrimp.
- If you wish to make this dish vegan, you can swap the shrimp for grilled or baked tofu or chickpeas.
- Feel free to mix in your favorite fresh veggies.
- I marinated the shrimp and pan seared them. You can grill them if you want. It tastes even better. I pan sear them most of the time because it’s just faster and more convenient for me.
Hi Miriam! I made your Taco salad Bowl last night and it was delicious! My husband and I both loved it! I’m going to write a note on my phone memo, so that I can make it often. I also texted my 2 adult kids, because I’m sure they, and our grandchildren will love this! Thank you for sharing a great recipe.
Thanks for leaving a review Linda, I am glad you all enjoyed the recipe.
Finally I found a healthy recipe, I need to make some for hubby