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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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!