Go Back
- 1 lb shrimp, peeled and deveined - 1 cup cooked brown rice - 1 cup black beans, drained and rinsed - 1 cup corn, frozen or fresh - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Juice of 1 lime - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Optional toppings: crumbled feta cheese, sliced jalapeños, sour cream, or hot sauce The main ingredients in this dish give it a hearty base. The shrimp offers protein and great flavor. Brown rice adds fiber and keeps you full. Black beans bring extra protein and a nice texture. Corn adds sweetness and crunch. For seasoning, I use olive oil and a mix of spices. Smoked paprika gives a nice depth. Cumin and chili powder add warmth. Garlic powder enhances the taste. Salt and pepper balance everything perfectly. A squeeze of lime juice brightens the dish. Toppings bring the bowl to life. Diced avocado adds creaminess. Halved cherry tomatoes provide freshness. Chopped cilantro adds a burst of flavor. You can customize with optional toppings like feta, jalapeños, sour cream, or hot sauce for extra kick. This combination of ingredients makes the Spicy Shrimp Taco Bowl fun and tasty. It keeps you excited about every bite. {{ingredient_image_1}} To start, I mix the shrimp with seasoning. In a medium bowl, I combine the shrimp, olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, and lime juice. Toss the shrimp well until each piece is coated with the spicy mix. This step gives the shrimp a great flavor. I let the shrimp marinate for about 10 minutes. This short wait allows the spices to soak in. Next, I heat a large skillet over medium-high heat. I add the marinated shrimp to the hot skillet. I cook the shrimp for 2-3 minutes on each side. They will turn pink and opaque when done. To check, I look for a firm texture. Once cooked, I remove the shrimp from heat and set them aside. Now it's time to build the taco bowl. I start with a base of cooked brown rice in a serving bowl. Then, I layer on the black beans and corn. After that, I add the cooked shrimp on top. Next, I sprinkle diced avocado and halved cherry tomatoes over the shrimp. Finally, I finish the dish with fresh cilantro and any optional toppings like feta, jalapeños, or sour cream. Serve the bowl right away for a colorful meal! Seasoning shrimp well is key to great flavor. I like to use a mix of spices. Here’s my go-to blend: smoked paprika, cumin, and chili powder. This mix gives the shrimp a smoky and spicy kick. Adding garlic powder enhances the taste too. For balance, don’t forget salt and black pepper. To adjust heat levels, add more chili powder for spice. If you prefer it milder, just use less. You can always add hot sauce later if you want more heat. Cooking shrimp right is important. They cook quickly, so watch them closely. I recommend cooking them for 2-3 minutes on each side. They should turn pink and opaque when done. Overcooked shrimp become tough and chewy, which is not good. Using a large skillet helps. It gives the shrimp enough space to cook evenly. Make sure your skillet is hot before adding shrimp. This gives them a nice sear and keeps them juicy. Making this dish gluten-free is easy. Just skip any sauces or ingredients that contain gluten. The shrimp, rice, and veggies are all safe to eat. If you want vegetarian options, swap shrimp for mushrooms or tofu. Both can soak up the spices well. You can also use chickpeas for protein. Create a colorful bowl with the same toppings for a tasty meal. Pro Tips Perfectly Cooked Shrimp: Avoid overcooking shrimp; they should turn pink and opaque in just 2-3 minutes per side. Remove them from heat as soon as they reach this stage to ensure they remain tender. Flavor Boost: Marinate the shrimp for at least 30 minutes before cooking to enhance the flavor. This allows the spices to penetrate the shrimp for a more robust taste. Customizable Base: Feel free to swap out brown rice for quinoa, cauliflower rice, or even a bed of leafy greens for a different texture and flavor profile. Fresh Toppings: Experiment with additional toppings like diced red onion, mango salsa, or fresh lime wedges to elevate the dish even further. {{image_2}} You can easily change the beans or grains in this dish. Instead of black beans, try pinto or kidney beans. For grains, quinoa or farro work well too. They add a nice texture and flavor. You can also swap out the brown rice for cauliflower rice for a low-carb option. For vegetables, think outside the box. You can add bell peppers, zucchini, or even sautéed spinach. Each vegetable brings its own taste and color. Experiment with what you have on hand or what’s in season. Want to change the taste? You can add different dressings or sauces. A creamy chipotle sauce adds a nice kick. You might like a cilantro lime dressing for a fresh twist. Both options make your taco bowls even more exciting. Global taco inspirations can also enhance your bowls. Consider using Korean flavors with kimchi and gochujang. Or, try a Mediterranean twist with hummus and olives. Each mix can bring a new world of flavors to your meal. Pair your spicy shrimp taco bowls with side dishes for a full meal. A fresh salad or roasted veggies go great alongside. You can also serve tortilla chips with salsa for an added crunch. Creating a meal prep version is easy. Just make larger batches and store leftovers in containers. Divide the shrimp, grains, and veggies into separate sections. This makes it easy to grab and enjoy throughout the week. Plus, it keeps everything fresh and delicious! To keep your spicy shrimp taco bowls fresh, use airtight containers. Glass containers work great. They help prevent spills and keep food safe. Store the bowls in the fridge. They will stay good for up to three days. Make sure to cool the food before sealing it. This keeps moisture out and prevents sogginess. When reheating, you can use a microwave or stovetop. The microwave is quick but can make shrimp chewy. Use a lower power setting and heat in short bursts. Stir in between to warm evenly. The stovetop is better for keeping texture. Heat a skillet over medium heat and add a splash of water. This helps steam the shrimp. Stir gently until warmed. To freeze your taco bowls, pack them tightly in freezer-safe containers. Leave some space for expansion. You can freeze the shrimp and other ingredients together or separately. For best taste, use within two months. When ready to eat, thaw overnight in the fridge. Reheat using the stovetop method to keep the shrimp juicy. You can prepare the shrimp and rice in advance. Cook the shrimp and let them cool. Store in the fridge for up to two days. You can also pre-cook the brown rice and beans. Assemble the bowls just before serving. This keeps everything fresh and tasty. Yes, frozen shrimp work great! Just thaw them before cooking. Place shrimp in cold water for about 15 minutes. Pat them dry before seasoning. This way, they'll soak up all the flavors. Taco bowls pair well with many sides. Here are a few ideas: - Chips and salsa - Guacamole - A crisp green salad - Mexican street corn These sides add more flavor and texture to your meal. Absolutely! These bowls are perfect for meal prep. You can portion them into containers. Just reheat when you're ready to eat. Each bowl stays tasty and colorful, making your meals fun. To change the spice level, add or reduce chili powder. For more heat, include sliced jalapeños or hot sauce. If you want less spice, cut the chili powder in half. You can also add sour cream for a cooling effect. Making Spicy Shrimp Taco Bowls is simple and fun. You learned to layer fresh shrimp, rice, and beans with tasty spices. Toppings like avocado and cilantro add flavor. Don’t forget tips on cooking and storing for later. Embrace variations by swapping ingredients to match your taste. Whether enjoying now or prepping for later, these bowls are sure to please. Keep experimenting and enjoy your flavorful creations!

Spicy Shrimp Taco Bowls

A colorful and flavorful bowl featuring spicy shrimp, brown rice, black beans, 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

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 2 garlic powder
  • 1 2 salt
  • 1 4 black pepper
  • 1 lime juiced
  • 1 cup cooked brown rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 avocado diced
  • 1 cup cherry tomatoes, halved
  • 1 4 fresh cilantro, chopped
  • optional crumbled feta cheese
  • optional sliced jalapeños
  • optional sour cream
  • optional hot sauce

Instructions
 

  • In a medium bowl, combine the shrimp, olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated.
  • Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat.
  • In a serving bowl, layer the cooked brown rice as the base.
  • Top the rice with black beans, corn, and the cooked spicy shrimp.
  • Add diced avocado and cherry tomatoes over the shrimp.
  • Sprinkle with fresh cilantro and any optional toppings you desire.
  • Serve immediately and enjoy your colorful and flavorful bowl!

Notes

Feel free to customize with your favorite toppings.
Keyword healthy, shrimp, spicy, taco bowls