Ingredients
- Shrimp (peeled and deveined)
- Taco seasoning (or chili powder, cumin, garlic powder, paprika, salt, and pepper)
- Oil (olive oil or avocado oil)
- Rice (white, brown, or cauliflower rice)
- Black beans or pinto beans (rinsed and warmed)
- Corn (canned, frozen, or grilled)
- Crunchy veggies (shredded lettuce, cabbage slaw, or chopped romaine)
- Salsa or pico de gallo
- Avocado or guacamole
- Cheese (cotija, shredded cheddar, or pepper jack)
- Lime (for squeezing)
- Quick sauce: Greek yogurt or sour cream plus lime juice and salt, or chipotle mayo
Instructions
- Thaw the shrimp in cold water if frozen.
- Pat the shrimp dry and season.
- Heat a pan on high and add oil.
- Add shrimp to the hot pan in batches.
- Cook shrimp for 1-2 minutes on each side until they turn pink.
- Warm the beans and corn while the shrimp cooks.
- Set out toppings for everyone to build their own bowls.
Notes
Best served fresh, but leftovers can be stored separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 100mg