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–+ servings
a picture of an assembled shrimp taco bowl with tomatoes, jalapenos and avocado slices on top
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Shrimp Taco Bowls

A tasty easy recipe that takes minutes to prepare
Course Dinner
Cuisine Tex-Mex
Keyword Shrimp taco bowls
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Servings 2 people
Calories 531kcal
Author Anne Lawton

Equipment

Ingredients

  • 1 pound medium shrimp deveined
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 cup black beans
  • 2 cups red cabbage shredded
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar

Instructions

  • In a shallow glass bowl, combine 2 teaspoons chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder,3 tablespoons olive oil,1 tablespoon lime juice. Once combined, add1 pound medium shrimp and toss to coat. Let it marinate for 15 to 30 minutes.
  • While the shrimp is marinating,combine 2 cups red cabbage (shredded) with 1/2 teaspoon salt and 1 tablespoon apple cider vinegar. Toss to coat and set the cabbage aside.
  • Heat a Grill or grill pan over medium heat, add the shrimp and cook for a few minutes on each side until they are cooked through - they will have curved into a C shape and will be a pinkish color.
  • Assemble the bowls; divide the cabbage in half as well as the black beans and shrimp. Add your favorite taco toppings and serve.

Notes

Store leftovers in separate containers in the refrigerator for 2 to 3 days. 
Save time and use pre-shredded cabbage

Nutrition

Serving: 1bowl | Calories: 531kcal | Carbohydrates: 29g | Protein: 55g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 911mg | Potassium: 1179mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 51mg | Calcium: 221mg | Iron: 4mg