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!
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Servings: 4 servings
Ingredients
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
Instructions
- 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.
Nutrition Estimate
Calories: 560kcal | Carbohydrates: 85.1g | Protein: 23g | Fat: 15.1g | Saturated Fat: 4.4g | Polyunsaturated Fat: 2.4g | Trans Fat: 0.2g | Cholesterol: 159.8mg | Sodium: 1137.1mg | Fiber: 3.3g | Sugar: 22.8g
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