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Shrimp Taco Bowls

Shrimp taco bowls with cilantro lime rice are built for colorful, Instagram-worthy layers and quick skillet-cooked pink shrimp. You’ll toss, sear, and arrange warm beans, corn, avocado, purple cabbage, and cotija with crema and salsa for a fresh seafood dinner.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 3 tbsp olive oil
chili powder
  • 2 tbsp chili powder
lime, juiced
  • 1 lime, juiced
cilantro lime rice
  • 2 cup cilantro lime rice
black beans, warmed
  • 1 cup black beans, warmed
corn kernels
  • 1 cup corn kernels
avocado, sliced
  • 1 avocado, sliced
shredded purple cabbage
  • 1 cup shredded purple cabbage
cotija cheese, crumbled
  • 0.5 cup cotija cheese, crumbled
fresh cilantro, chopped
  • 0.25 cup fresh cilantro, chopped
crema or sour cream
  • 0.5 cup crema or sour cream
salsa for serving
  • 1 salsa for serving
salt and pepper to taste
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the shrimp
  1. Toss the large shrimp with olive oil, chili powder, lime juice, salt, and pepper until evenly coated. The mixture should look speckled and fragrant from the chili powder.
  2. Heat a large cast iron skillet over high heat until hot. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
Build the taco bowls
  1. Divide the cilantro lime rice among four bowls as the base. Each bowl should get an even mound of rice.
  2. Arrange the warm black beans, corn, avocado slices, and shredded purple cabbage around each bowl. Keep the toppings colorful and separated so they’re easy to grab in each bite.
  3. Sprinkle cotija cheese over the bowls and top each with the cooked shrimp. Finish with fresh cilantro for a bright green pop.
  4. Drizzle crema or sour cream over the top. Serve with salsa on the side and lime wedges nearby.

Notes

Pro tip: Pat shrimp dry before seasoning so they sear instead of steam. Refrigerate leftovers in a sealed container for up to 3 days; rewarm rice, beans, and corn gently, and keep avocado fresh by adding it after reheating. Freezing is not recommended for best texture. Dietary swap: use a dairy-free crema (or blended cashew crema) and omit cotija or use a dairy-free alternative to keep the bowls creamy without dairy.