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Shrimp Taco Bowls

Shrimp taco bowls with succulent pink shrimp are quick-cooked in a hot skillet and layered over cilantro lime rice with crisp purple cabbage. Each bowl is finished with creamy crema, crumbled cotija, and salsa for a fresh, colorful taco-bowl style meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco bowls
  • 1.5 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 2 tbsp chili powder
  • 1 lime juiced
  • 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
  • Salsa for serving
  • Salt to taste
  • pepper to taste

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. Rest at room temperature while you heat the skillet.
  2. Heat a large skillet over high heat until very hot, then add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and cooked through, using quick flips for even browning.
Build the taco bowls
  1. Divide the cilantro lime rice among four bowls as the base. Press it into an even layer so the toppings stay in place.
  2. Arrange the warm black beans, corn, avocado slices, shredded purple cabbage, and cotija cheese around each bowl. Keep the colors separated for an easy arranged look.
  3. Top each bowl with the cooked shrimp and sprinkle with fresh cilantro. Finish with crema and serve with salsa on the side and lime wedges.

Notes

For the best texture, cook shrimp just until pink and opaque—overcooked shrimp turn rubbery fast. Store leftovers in the fridge up to 2 days, keeping rice, shrimp, and toppings separate if possible; reheat shrimp gently in a skillet over low heat. Freezing is not recommended for assembled bowls. If you want it dairy-light, swap cotija and crema for a lactose-free crema or a spoon of plain Greek yogurt plus a squeeze of extra lime.