Shrimp Tacos Bowls
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Yield: 4 bowls
Juicy, tender shrimp that are marinated in a homemade spice blend and seared. Everything you love about shrimp tacos, but in easy-to-eat and transport bowl form. Perfect for Cinco De Mayo, Taco Tuesday's, and lunch meal prep.
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Equipment
- squeeze bottles for the sauce
- grill pan or
Ingredients
For the Shrimp Taco Sauce:
- ⅔ cup sour cream
- ⅔ cup mayonnaise
- juice from one freshly-squeezed lime (about 2-3 tbsp.)
- 2-4 dashes of Chipotle Tabasco Sauce
For the Shrimp/Spice Blend:
- 2-3 lbs fresh or frozen medium-sized raw shrimp peeled and de-veined
- 2 tablespoon olive oil
- 2 teaspoon dried oregano
- 3 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika or smoked paprika for a smoky flavor
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3-5 dashes of Chipotle Tabasco Sauce
For the Bowls:
- bag of finely-shredded coleslaw mix or red cabbage
- avocados sliced, lime squeezed over top
- 1 can corn kernels I used organic
- handful of tortilla chips crushed
- cilantro leaves for sprinkling over top
- lime wedges
Instructions
For the Shrimp Taco Sauce:
- Combine all of the ingredients in a jar or bowl. Shake or stir until well combined. Tip: Put into a squeeze bottle with a thin tip if you have one.
- Place in refrigerator until ready to use.
For the Shrimp/Spice Blend:
- Optional Prep: Defrost shrimp according to package instructions if frozen. Peel and de-vein shrimp if the shells and tails are on.
- Add the shrimp to a gallon storage bag along with oil, all of the spices, and a few dashes of chipotle Tabasco sauce. Seal the bag, then shake and massage to coat the shrimp. Set in refrigerator 5-10 minutes while the pan heats up.
- Heat a large nonstick grill pan, cast iron skillet, or frying pan over medium-high heat. Add in 1 tablespoon cooking oil.
- Add the shrimp to the heated pan. Cook each side for 2-4 minutes until pink, cooked through, and seared golden.
- Remove from heat and set aside.
For the Bowls:
- To a large dinner plate or bowl; add piles of shrimp, cabbage mix, corn kernels, sliced avocado, and crushed corn tortilla chips. Sprinkle over cilantro leaves. Drizzle over the Shrimp Taco Sauce. Place a lime wedge (for squeezing over the salad) on the side.
- Serve. Tip: You can also serve alongside additional hot sauce.
Notes
*I typically buy 2-3 limes for this recipe. (1 lime for the shrimp taco sauce, 1 for squeezing over the avocado, and 1 lime to cut into wedges and serve with the tacos for additional lime juice over top)
For Meal Prep: You will need three containers per serving. One large container for the "bowl" ingredients, one small sauce container for the sauce, and one medium-sized microwaveable container for the shrimp.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!