Easy Shrimp Taco Bowl
This Shrimp Taco Bowl is made with succulent grilled shrimp, black beans, corn, avocado, cabbage, and a creamy cilantro dressing to pull it all together.
Servings: 2 Bowls
Calories: 434kcal
Ingredients
- 1/2 pound shrimp cleaned, deveined and peeled
- 2 teaspoons taco seasoning
- 2 teaspoons cooking oil
- 1 cup cooked rice
- 1 small tomato chopped
- 1/2 cup canned black beans drained
- 1/2 cup canned corn drained
- 1 avocado sliced
- Handful of tortilla strips or chips
For the cilantro dressing:
- 2 tablespoons cilantro finely chopped
- 1/4 cup sour cream
- 1 teaspoon taco seasoning
Instructions
- Sprinkle the cleaned and peeled shrimp with 2 teaspoons of the taco seasoning. Heat cooking oil in a pan over medium-low heat. Once heated, add the shrimp and cook for about 3 minutes per side, until cooked through. Remove from the pan.
- Divide the rice among the bowls. Arrange the tomatoes, black beans, corn, avocado, shrimp, and tortilla chips around the bowl.
- To make the dressing, mix the cilantro, sour cream, and 1 teaspoon taco seasoning in a bowl. Thin it with a tablespoon or two of water. Drizzle the sauce over the top of the bowls. Serve.
Nutrition
Calories: 434kcal | Carbohydrates: 47g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 258mg | Potassium: 875mg | Fiber: 11g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 2mg