Shrimp Taco Bowls: So Easy, You’ll Put This Meal Prep Idea on Repeat
These Shrimp Taco Bowls have become a staple in my meal prep routine. I love how easy they are to make and how well they store for the week. It’s a great way to have a delicious, no-fuss meal ready whenever life gets busy.
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Taco night is always a hit, but why wait for Taco Tuesday? These Shrimp Taco Bowls bring all the smoky, zesty flavors of tacos into a simple, meal prep-friendly dish you can enjoy any day of the week. This bowl is a complete and satisfying meal, packed with perfectly cooked shrimp, fluffy rice, and fresh toppings—plus, it’s easy to prepare in advance.
This recipe has quickly become a favorite for busy weeks when I need something quick and delicious. Prepping these bowls ahead of time means I have flavorful, homemade meals ready to grab whenever I need them. It’s taco-inspired goodness without the wait!
Ingredients
Shrimp: Fresh or frozen shrimp both work wonderfully for this recipe. If you’re using frozen shrimp, be sure to thaw them completely and pat them dry before seasoning. Fresh shrimp tends to have a slightly firmer texture, but both options will deliver great flavor when properly prepared.
Seasoning for Shrimp: The combination of smoked paprika, chili powder, ground cumin, garlic powder, onion powder, and a squeeze of lime creates a perfectly balanced, smoky, and slightly tangy seasoning. This blend enhances the natural sweetness of the shrimp without overpowering it.
For the Bowl: The base of this dish is fluffy cooked rice, black beans, and corn kernels. I like to top it off with avocado, purple cabbage, cherry tomatoes, and red onions for a burst of color and flavor.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
Step 2: Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
Step 3: Layer the cooked rice with shrimp in meal prep containers or serving bowls.
Step 4: Top with black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro. Garnish each bowl with fresh lime wedges.
Expert Tips
- You can also cook the shrimp in an air fryer instead of a skillet. I find it gives the shrimp a perfectly crisp texture with less mess, and it’s a great option when you’re looking to save time.
- Before seasoning, make sure to pat the shrimp dry with paper towels. This helps the seasoning adhere better and ensures they cook evenly, especially if using the air fryer.
- If using frozen shrimp, thaw them in the refrigerator overnight or under cold running water. Avoid using warm water, as it can make the shrimp mushy.
- To prevent your avocado from blackening, squeeze some fresh lime juice over the diced avocado before assembling them.
More Grain Bowls
- Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option, or dive into the delightful Eggplant and Chickpea Buddha Bowl bursting with Mediterranean flair.
- Craving something spicy? This Taco-inspired Buddha Bowl offers a satisfying blend of protein and Tex-Mex flavors.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
If you tried this Shrimp Taco Rice Bowls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Meal prep containers or serving bowls
Ingredients
For the Shrimp:
- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime juiced
Everything Else:
- 2 cups cooked rice
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 avocado diced
- 1 cup purple cabbage shredded
- 1 cup cherry tomatoes halved
- ¼ cup red onions thinly sliced
- ¼ cup cilantro chopped
- Fresh lime wedges
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
- Prep the Black Beans and Corn: Warm the black beans and corn in a small skillet or microwave. Set aside.
- Prep the Avocado: Toss the avocado in lime juice to prevent them from browning.
- Assemble the Bowls: Layer the cooked rice with shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onions, and cilantro. Garnish each bowl with fresh lime wedges.
Notes
- You can also cook the shrimp in an air fryer instead of a skillet. This method gives the shrimp a perfectly crisp texture with less mess, and it’s a great option for those looking to save time.
- Before seasoning, pat the shrimp dry with paper towels. This helps the seasoning adhere better and ensures they cook evenly, especially if you use the air fryer.
- If using frozen shrimp, thaw them in the refrigerator overnight or under cold running water. Avoid using warm water, as it can make the shrimp mushy.
- To prevent the avocado from browning, squeeze some fresh lime juice over the diced avocado before assembling them.
Nutrition
