Print

High Protein Shrimp Taco Rice Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fast and flavorful weeknight meal featuring spicy shrimp, beans, rice, and crunchy toppings, perfect for post-workout or family dinners.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined (about 16–24 medium shrimp)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 whole lime, juiced (plus wedges to serve)
  • 2 cups cooked rice (white, brown, or a blend)
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn (fresh, frozen or canned)
  • 1 whole avocado, sliced
  • 1 cup purple cabbage, shredded
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice in a mixing bowl. Toss until evenly coated and let sit for 5 minutes.
  2. Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove to a plate.
  3. Warm black beans and corn in a small skillet over medium heat for 2–3 minutes. Season lightly with salt and pepper.
  4. Divide cooked rice between four bowls. Top each bowl with cooked shrimp, warmed beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onion, and cilantro.
  5. Garnish with lime wedges and serve immediately.

Notes

Shrimp can be substituted with frozen shrimp. For a lower-carb option, use cauliflower rice. Customize with additional toppings as desired.

Find it online: https://www.mealbreeze.com/high-protein-shrimp-taco-rice-bowl/