A bowl of shrimp, avocado, diced zucchini, corn, red onions with dressing and chopped cilantro on top.

Why I Love This Recipe

These Shrimp Taco Bowls are one of my favorite high-protein, meal-prep friendly recipes because they bring together fresh, bold flavors in a balanced and customizable way. The shrimp are seasoned with taco spices and quickly seared until juicy and flavorful, making them the star of the bowl without needing much effort. I love how the roasted zucchini adds a savory, slightly caramelized veggie element, while the coleslaw mix keeps everything crisp and refreshing. The roasted corn brings a touch of sweetness, and creamy avocado adds richness that ties everything together. The simple taco sauce made with mayo, sour cream, lime, and sriracha adds a tangy, spicy kick that makes every bite pop.

Enjoying The Leftovers

This shrimp taco bowl is best fresh, especially because of the shrimp, avocado, and coleslaw, but it can absolutely be meal prepped with a few smart storage choices.

Storing:

Store all components separately in airtight containers in the refrigerator for up to 3 days. Keep the shrimp, rice, roasted zucchini, corn, and sauce in separate containers if possible. Store the avocado and coleslaw mix unassembled to prevent browning and sogginess. The sauce can be kept in a small sealed container and stirred before using.

Reheating:

Reheat the rice, shrimp, roasted zucchini, and corn in the microwave or on the stovetop until warmed through. Heat in short intervals so the shrimp doesn’t overcook and become rubbery. The coleslaw, avocado, and sauce should be added after reheating to keep the bowls fresh and crisp. Assemble just before eating for the best texture and flavor.

A bowl being held up that has shrimp, avocado, diced zucchini, corn, red onions with dressing and chopped cilantro on top.
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Shrimp Taco Bowls

This Shrimp Taco Bowl is a fresh, flavorful meal with seasoned shrimp, roasted veggies, rice, and a creamy spicy taco sauce. It’s a vibrant, balanced bowl topped with avocado, corn, and cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 2 lbs shrimp
  • 2 large zucchini, diced
  • 1 packet of taco seasoning
  • 1 bag coleslaw mix
  • 1 bag of roasted corn
  • 1/2 red onion, finely diced
  • 1-2 large avocados, thinly sliced
  • Choice of cooked rice
  • 1 tbsp avocado oil
  • Cilantro, freshly chopped
For the taco sauce
  • 2 tbsp mayo
  • 1/3 cup sour cream
  • 2-3 tbsp Sriracha
  • Juice of 1/2 lime
  • Sprinkle of garlic powder
  • Sprinkle of salt
  • Sprinkle of pepper
US – M

Instructions

  • Preheat your oven to 400°F. While it heats, dice the zucchini and toss it with a little oil, salt, and pepper on a sheet pan. Once the oven is ready, roast the zucchini for 25 minutes, flipping halfway through.
  • While the zucchini roasts, cook your rice if it’s not already prepared. Follow package instructions for your chosen variety so it’s ready when it’s time to build the bowls.
  • Next, make the sauce. In a small bowl, stir together the mayo, sour cream, sriracha, lime juice, garlic powder, salt, and pepper. Taste and adjust the heat or salt as needed. Set aside.
  • If your roasted corn is frozen, warm it in a skillet over medium heat or microwave it just until hot, then set it aside.
  • Pat the shrimp dry and season evenly with taco seasoning. When the zucchini is almost done, heat a large pan over medium-high heat with some avocado oil. Add the shrimp in a single layer and sear for 2-3 minutes per side until fully cooked.
  • To build your bowls, start with a base of rice. Add a handful of coleslaw mix, a scoop of roasted zucchini, some warm corn, and a few slices of avocado. Top with shrimp, red onion, and a generous drizzle of the creamy sauce and freshly chopped cilantro. Serve immediately and enjoy!