Shrimp Taco Bowl with Cilantro Lime Sauce
Recipe by
Ingredients
- For the Shrimp:
- 1 ½ lbs large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- Juice of 1 lime
- For the Cilantro Lime Sauce:
- ½ cup Greek yogurt
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- For the Bowl:
- 3 cups cooked jasmine rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen, lightly charred)
- 1 cup cherry tomatoes, halved
- 2 cups shredded romaine lettuce
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Directions
- Season the Shrimp: Toss shrimp with olive oil, paprika, chili powder, cumin, garlic powder, salt, and lime juice.
- Cook the Shrimp: Heat a skillet over medium-high heat. Sear shrimp for 2 minutes per side until pink and slightly charred. Remove from heat.
- Make the Sauce: Blend Greek yogurt, cilantro, lime juice, olive oil, garlic, salt, and pepper until smooth. Adjust seasoning as needed.
- Assemble the Bowls: Divide rice among 4 bowls. Top with black beans, corn, tomatoes, lettuce, avocado, and shrimp. Drizzle with cilantro lime sauce. Garnish with fresh cilantro and lime wedges.
Tips for Meal prep
Cook rice in bulk and store in airtight containers with black beans and corn layered on top. Prepare shrimp fresh or cook it in advance and store separately to avoid overcooking when reheating. Make the cilantro lime sauce ahead and refrigerate in a sealed jar for up to 4 days. Keep avocado whole until the day you plan to eat, then slice fresh to prevent browning. For reheating, warm the rice, beans, corn, and shrimp together, then add fresh lettuce, avocado, and sauce just before serving for the best flavor and texture.
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