Shrimp Taco Bowls

shrimp, rice, and coleslaw in a bowl.

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5 from 1 review

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!



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


  1. Mix the cabbage, sour cream, and salsa verde in a mixing bowl. Set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.