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!
Table of contents
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!
- 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
- 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.
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.
- 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
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Shrimp Taco Bowls
These shrimp taco bowls have everything you love about tacos, without the tortillas. The shrimp are cooked in a sweet and spicy sauce and piled on rice and a creamy slaw. It’s an easy 30 minute dinner!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
For the Slaw
- 4 cups shredded cabbage
- ½ cup sour cream
- ¼ cup salsa verde
For the Shrimp
- 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
For the Bowls
- 4 cups cooked white rice
- Optional toppings: guacamole, sliced green onions, and chopped cilantro
- Mix the cabbage, sour cream, and salsa verde in a mixing bowl. Set it aside.
- Mix garlic, honey, oil, seasonings, and lime juice in a small bowl. Pour the sauce into a 10″ nonstick pan and bring it to a simmer over high heat.
- 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 for a minute or until it’s thickened. It should coat the back of a spoon.
- Place the rice in bowls. Top with the slaw and the shrimp. Drizzle the extra sauce over the top of each. Top each bowl with a scoop of guacamole, sliced green onions, and cilantro, if using.
- Calories: 560
- Sugar: 22.8g
- Sodium: 1137.1mg
- Fat: 15.1g
- Saturated Fat: 4.4g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.2g
- Carbohydrates: 85.1g
- Fiber: 3.3g
- Protein: 23g
- Cholesterol: 159.8mg
Keywords: taco bowls with shrimp, spicy shrimp taco bowls, easy shrimp taco bowls
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.