Shrimp Taco Bowls
Overview
Prep Time: 10 min • Cook Time: 25 min
Total Time: 35 min
Makes 4 servings
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what you’ll need:
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, salt, and pepper
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 & enjoy!
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