Shrimp Taco Bowls
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons5.0 (5)

Shrimp Taco Bowls

NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 62%
CARBS 49G23% OF CAL
13G FIBER17G OTHER18G TOTAL SUGAR
FAT 59G63% OF CAL
10G SAT48G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced shrimp served over rice in a taco-bowl format with lettuce, cabbage, avocado, and fresh toppings. Quick, flavorful, and built for customization.

mainmexicanbowlshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 8 oz raw shrimp
  • 1/2-3/4 tsp paprika ((sweet or plain))
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 1-2 tsp avocado oil (or olive oil)
  • 1-3 tsp Sriracha ((to taste))
  • 1-2 cups cooked white rice ((optional bowl base))
  • 3-4 cups chopped romaine lettuce
  • 1/2 cup chopped red cabbage
  • 2-4 TBSP pickled red onion
  • 1 jalapeño (, sliced)
  • 2-3 TBSP fresh cilantro (or to taste)
  • lime wedges (to garnish)
  • 3 soft corn tortillas
  • avocado oil for frying (as needed)
  • sea salt for seasoning (as desired)
  • Avocado Salsa Verde ((click for recipe))
  • Herdez Guacamole Salsa ((a tasty store bought option!))
  • Sriracha Ranch Dressing ((simply combine Sriracha and ranch to taste))
  • Sour Cream + Green Salsa
PREP
15M
SODIUM
3003MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.