Shrimp Taco Bowls

Name: Shrimp Taco Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups shredded cabbage; ½ cup sour cream; ¼ cup salsa verde; 2 tablespoons chopped garlic; ¼ cup honey; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1/4 teaspoon cayenne pepper (or up to 1/2 teaspoon if you like it extra spicy); 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup lime juice; 1 pound shrimp, peeled and deveined; 4 cups cooked white rice; Optional toppings: guacamole, sliced green onions, and chopped cilantro

ByApril Anderson January 3, 2023January 3, 2023

1 Comment

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Shrimp Taco Bowls have everything you love about shrimp tacos but served up in a bowl with rice and a creamy salsa verde slaw. It’s a quick 30-minute dinner recipe full of fresh flavors!

Ingredients
How to Make the Shrimp
How to Assemble the Bowls
Recipe Tips
More Dinners in a Bowl

Here we have a quick and easy dinner recipe that’s satisfying without being heavy and full of fresh flavors. And it has a name! Shrimp taco bowls or what I like to call the dinner I’ve been eating on repeat. It’s what we all need right now and I can’t wait for you to try it – so let’s break it down:

Quick: Dinner in 30 minutes! Yay!
Easy: There’s not a lot of prep work especially if you use preshredded cabbage, your favorite jarred salsa, and instant microwave rice.
Flavors: It’s loaded with fresh flavors – the sweet and spicy sauce pairs perfectly with the cool and crunchy coleslaw, creamy guacamole, and tender juicy shrimp.
Switch it up! This is an easy recipe to adapt – if it works for shrimp tacos it will work for these bowls.

These have weeknight dinner written all over them – I think you’ll love them!

Ingredients

Shrimp – Use thawed frozen peeled and deviened shrimp to make this recipe extra easy.
Chopped garlic cloves
Chili powder
Ground cumin
Cayenne pepper
Kosher salt and black pepper
Honey
Olive oil
Lime juice
Shredded cabbage or coleslaw mix
Sour cream
Salsa verde – This is used to make the slaw, but you can sub other types of salsa. Avocado salsa verde and red salsa work great, too!
Cooked white or brown rice
Toppings: guacamole or diced avocado, sliced green onions, and chopped cilantro.

How to Make the Shrimp

Mix garlic, honey, oil, seasonings, and lime juice in a small bowl. Pour the mixture into a nonstick skillet and bring it to a simmer over high heat.

the shrimp in the pan before and after they're cooked.

Lower the heat to medium and place the shrimp in a single layer in the pan. Cook them on one side for three to four minutes and then turn them and cook them for a couple of minutes more until they are pink and opaque.

Take the shrimp out of the pan and increase the heat to high. Simmer the sauce until it’s thickened. This should only take a minute or so. You’ll know it’s ready when you can drag the spatula across the pan and the sauce is thick enough that it doesn’t quickly run back together.

How to Assemble the Bowls

Mix the cabbage with the sour cream and salsa. Add to the bowl along with the cooked rice.

Top the rice and slaw with the cooked shrimp. Drizzle the thickened sauce over the top.

Add a spoonful of guacamole and sprinkle the sliced green onions and fresh cilantro over the top for garnish.

Recipe Tips

Depending on the size of your shrimp, the cooking time will vary. I like to use large shrimp, but any size will work.
You can make the slaw a few hours in advance and keep it in the fridge. This will allow the flavors to develop even more.
Pick your favorite rice – I like instant rice because it’s super easy. You could also go an extra step and make 5 minute cilantro lime rice or use cauliflower rice.
Feel free to switch this recipe up! Instead of slaw, pair the saucy shrimp with black beans and corn salad and rice. Or add other ingredients like chopped romaine lettuce, tomatoes, a sprinkle of cheese, or other taco toppings you like.

30 minutes, friends! Give this shrimp taco bowl a recipe a try this week.

Happy easy cooking,

More Dinners in a Bowl

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.