Go Back
- 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - 1/4 teaspoon cayenne pepper (adjust for spice) - Salt and freshly cracked black pepper to taste The main ingredients for these taco bowls start with shrimp. I use large shrimp for their sweet flavor and firm texture. The olive oil helps the spices stick, adding richness. Smoked paprika brings a deep, smoky taste. Chili powder and ground cumin add warmth. Cayenne pepper gives you that spicy kick. Don't forget salt and black pepper to enhance everything. - 1 cup cooked quinoa or brown rice - 1 cup canned black beans, rinsed and drained - 1 cup fresh or canned corn kernels For a hearty base, I pick cooked quinoa or brown rice. Both grains add fiber and nutrients. Black beans boost protein and creaminess. Sweet corn adds a pop of flavor and texture. These components make the bowls filling and satisfying. - 1 ripe avocado, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, finely diced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime Fresh toppings brighten the dish. Diced avocado adds creaminess. Cherry tomatoes offer sweetness and color. Red onion gives a sharp bite, while cilantro adds freshness. A squeeze of lime juice ties it all together, adding zest and balancing flavors. These toppings make the taco bowls vibrant and fresh. {{ingredient_image_2}} To get started, you need to marinate the shrimp. In a medium bowl, combine the peeled and deveined shrimp with 2 tablespoons of olive oil. Add 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of cayenne pepper. Don’t forget salt and black pepper to taste. Mix well until every shrimp is coated in spices. Let the shrimp marinate for at least 10 minutes. This step helps the flavors soak in. Next, it's time to cook the shrimp. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side. You know the shrimp are done when they turn pink and opaque. Avoid overcrowding the skillet; if needed, cook in batches. Once cooked, remove the skillet from heat and set the shrimp aside. Now, let’s build your taco bowls! Start with a base layer of cooked quinoa or brown rice. This hearty foundation gives the bowls a nice texture. Divide the grains evenly among individual serving bowls. On top of the base, layer the rinsed black beans and fresh corn. Next, place the cooked shrimp artfully over the bowl. Follow this with diced avocado, halved cherry tomatoes, and diced red onion. Finally, sprinkle chopped cilantro on top for a fresh touch. To enhance all these flavors, drizzle fresh lime juice over each bowl. This zesty pop brings everything together. The lime juice makes each bite more refreshing. For those who like a little more heat, feel free to add optional toppings. Thinly sliced jalapeños, a dollop of sour cream, or your favorite hot sauce can elevate the dish. These garnishes add extra flavor and heat to your meal. To ensure shrimp are perfectly cooked, I recommend a few simple steps. Start with fresh shrimp that are peeled and deveined. Marinate them with spices and olive oil for at least 10 minutes. This adds flavor and helps with cooking. When cooking, heat your skillet over medium-high heat. Spread the shrimp in a single layer. Cook them for 2-3 minutes on each side. Look for a pink color and firm texture. Overcooking makes shrimp rubbery, so watch closely! For extra flavor, consider adding more spices. Try a pinch of garlic powder or onion powder to the shrimp marinade. If you like heat, add more cayenne pepper. A splash of hot sauce in the marinade can also give a nice kick. You can use lime zest to brighten up the flavor too. Experiment with different marinades, like a chipotle or orange marinade, for a unique twist. Pair your spicy shrimp taco bowls with fresh sides. A simple green salad with lime dressing complements the bowls well. You can also serve tortilla chips with salsa for crunch. If you want a creamy element, offer sour cream or Greek yogurt on the side. For drinks, a refreshing limeade or iced tea works great. These pairings enhance the meal and make it feel festive. Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 10-20 minutes. This enhances the flavors and ensures a better taste. Cook in Batches: To avoid overcrowding the skillet, cook the shrimp in batches. This ensures even cooking and prevents steaming. Customize Your Heat Level: Adjust the cayenne pepper according to your spice preference. Start with less and add more until you reach your desired heat. Garnish Generously: Don’t skimp on the garnishes! Fresh cilantro, lime wedges, and optional toppings elevate the dish and add vibrant color. {{image_4}} You can swap quinoa or brown rice for lighter options. Consider using cauliflower rice or zucchini noodles. These alternatives lower calories while adding fiber. They let the bold shrimp flavors shine through without the heaviness. You can also add more veggies like bell peppers or spinach for extra nutrition. To make a plant-based bowl, replace shrimp with marinated tofu or jackfruit. Both options soak up flavors well. Use the same spices to keep it zesty. Add more beans or chickpeas for protein. Top with avocado and fresh veggies to keep it fresh and vibrant. You can customize the heat to fit your taste. If you like it spicy, add more cayenne pepper or diced jalapeños. For less heat, skip the cayenne entirely. You can also use milder spices like paprika. Always taste as you go, adjusting until it’s just right for you. To keep your spicy shrimp taco bowls fresh, store leftovers in airtight containers. You can refrigerate them for up to three days. If you want to keep them longer, freeze the components separately. The shrimp freezes well, but the avocado and fresh toppings do not. Always cool the shrimp before packing them away. This helps prevent moisture buildup, which can make them soggy. When it's time to enjoy your leftovers, reheat carefully. For shrimp, use a skillet over medium heat. This helps keep them juicy and prevents rubbery texture. Add a splash of water or broth to keep the moisture in. Heat for about 2-3 minutes until warm. For quinoa or rice, microwave in short intervals of 30 seconds. Stir in between to ensure even heating. Enjoy your meal just as fresh as the first time! To add more heat to the shrimp, increase the amount of cayenne pepper. You can also add sliced jalapeños to the marinade. For even more spice, try using hot sauce in the mix. Another option is to use a spicy chili powder instead of regular chili powder. These changes let you control the heat level to suit your taste. Yes, you can prepare taco bowls in advance! Cook the shrimp and store it in an airtight container. You can also pre-cook the quinoa or brown rice. Assemble the bowls just before serving. This keeps the ingredients fresh and tasty. Store toppings like avocado and cilantro separately to prevent browning. If you want a substitute for quinoa, use brown rice or farro. Both grains are hearty and tasty. Other options include cauliflower rice for a low-carb choice or barley for a chewy texture. You can also use any grain you like, such as bulgur or millet. The shrimp is done when it turns pink and opaque. Cook it for about 2-3 minutes on each side. If you see the shrimp curling tightly, it may be overcooked. A good rule is to check the center; it should not be translucent. Cooking shrimp correctly makes them tender and juicy. This blog showed you how to make a tasty shrimp taco bowl from start to finish. You learned about key ingredients, from shrimp to fresh toppings. We covered cooking tips and how to layer your bowl for the best flavor. Remember, lime juice boosts the dish's taste. Feel free to adapt this recipe to fit your taste. You can try healthier grains or spice it up as you wish. Enjoy your cooking and make it your own!

Fiery Shrimp Taco Bowls

A vibrant and spicy taco bowl featuring marinated shrimp, quinoa or brown rice, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • to taste Salt and freshly cracked black pepper
  • 1 cup cooked quinoa or brown rice
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or canned corn kernels
  • 1 ripe avocado, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 lime Juice of
  • optional thinly sliced jalapeños
  • optional sour cream
  • optional your favorite hot sauce

Instructions
 

  • In a medium mixing bowl, combine the peeled and deveined shrimp with the olive oil, smoked paprika, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Stir well until the shrimp are evenly coated with the spices. Allow the shrimp to marinate for at least 10 minutes to deepen the flavors.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Ensure not to overcrowd the skillet; cook in batches if necessary. Once cooked, remove the skillet from heat and set aside.
  • In individual serving bowls, start by creating a base layer with the cooked quinoa or brown rice.
  • On top of the grains, carefully layer the rinsed black beans and fresh corn. Next, arrange the cooked shrimp artfully over the bowl. Follow this with the diced avocado, halved cherry tomatoes, diced red onion, and a sprinkle of chopped cilantro for freshness.
  • Drizzle fresh lime juice generously over each bowl.
  • For those who enjoy a kick of heat, feel free to add optional toppings such as thinly sliced jalapeños, a dollop of sour cream, or a drizzle of hot sauce.

Notes

Serve in brightly colored bowls and garnish with extra cilantro and lime wedges.
Keyword healthy, shrimp, spicy, taco bowls