Description
Shrimp taco bowls are easy to make and loaded with juicy shrimp, rice, mango, slaw, and corn for a fresh, flavorful dinner!
Ingredients
Scale
- 1 cup jasmine rice
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 tablespoon worcestershire sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
- 2 mangoes, diced
- 3 ears of corn, kernels removed
- 1/4 cup shredded purple cabbage
- pickled onions
- cilantro
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 lime juice and zest
- 3 tablespoons cilantro, finely chopped
- 1 garlic clove, minced
Instructions
- Step: Cook the rice according to package instructions.
- Step: In a medium sized mixing bowl, combine olive oil, garlic, chili powder worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
- Step: Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for 2-3 minutes until shrimp are opaque and cooked through.
- Step: In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.
- Step: Divide the rice between 4 bowls and top with shrimp, mango, corn, cabbage, pickled onions, and cilantro. Drizzle the Cilantro Lime Crema over the shrimp and serve!
Notes
The shrimp can be cooked on the grill for extra char or in an air fryer at 375F for about 5 minutes on each side. Rinse jasmine rice under cold water until the water runs clear before cooking to prevent stickiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 bowl
- Calories: 511 kcal
- Sugar: 14 g
- Sodium: 702 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 298 mg
Keywords: shrimp taco bowls, Hawaiian shrimp, meal prep, Mexican American, healthy dinner