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Shrimp Taco Bowls

Shrimp taco bowls with cilantro lime rice, seared pink shrimp, and colorful arranged toppings for a fresh, healthy seafood bowl. Ready in about 20 minutes with a skillet cook and a creamy crema finish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 2 tbsp chili powder
  • 1 lime, juiced
  • 0.25 Salt and pepper to taste
Bowls
  • 2 cup cilantro lime rice
  • 1 cup black beans, warmed
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 1 cup shredded purple cabbage
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup crema or sour cream
  • 1 Salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the shrimp
  1. Toss the large shrimp with olive oil, chili powder, lime juice, salt, and pepper until evenly coated. The shrimp should look lightly speckled with chili powder and glossy from the oil.
  2. Heat a large skillet over high heat, then add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and cooked through, turning once for even browning.
Build the taco bowls
  1. Divide cilantro lime rice among four bowls as the base. Keep the rice piled in the center so the toppings can sit around it.
  2. Arrange the warmed black beans and corn around each bowl, then place avocado slices along one side. Aim for an even color spread across all four bowls.
  3. Add shredded purple cabbage around each bowl, followed by crumbling cotija cheese over the top and along the edges. The cheese should sit in small, creamy-white spots.
  4. Top each bowl with the cooked shrimp and sprinkle fresh cilantro over everything. Drizzle crema or sour cream over the shrimp and cabbage for a creamy finish.
  5. Serve each bowl with salsa on the side and lime wedges nearby. Keep the salsa separate so the toppings stay vibrant.

Notes

For best texture, pat shrimp dry before seasoning so they sear instead of steaming. Refrigerate leftovers in separate containers (best within 3 days); rewarm shrimp gently in a skillet over medium-low. Freezing is not recommended for assembled bowls. Dietary swap: use low-sodium beans and a dairy-free crema (or omit crema) for a lighter, dairy-reduced version without changing the bowl format.