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Shrimp Taco Rice Bowl: A Delicious and Easy Recipe to Try Today

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Savor a delicious Shrimp Taco Rice Bowl with marinated shrimp, fluffy jasmine rice, and fresh toppings like corn, black beans, and avocado. Perfect for a quick dinner or a fun gathering!

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup jasmine rice
  • 2 cups vegetable broth or water
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 lime, juiced
  • Fresh cilantro, chopped (for garnish)
  • 1 cup shredded lettuce (optional)
  • 1/2 cup sour cream or Greek yogurt (optional)
  • Hot sauce (optional, for serving)

Instructions

  1. Rinse the shrimp under cold water and pat them dry with paper towels.
  2. In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade.
  3. Add the shrimp to the bowl and toss until evenly coated. Let marinate for 15-20 minutes.
  4. In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil.
  5. Add 1 cup of jasmine rice to the pot and stir briefly.
  6. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and liquid is absorbed.
  7. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and add lime juice if desired.
  8. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer.
  9. Cook for 2-3 minutes on one side until pink and opaque. Flip and cook for an additional 1-2 minutes.
  10. Remove shrimp from skillet and cover with foil to keep warm.
  11. Dice the avocado and halve the cherry tomatoes. Set aside.
  12. If using fresh corn, cut kernels off the cob. For frozen corn, thaw it. For canned corn, drain and rinse.
  13. Chop fresh cilantro and set aside. Wash and shred lettuce if using.
  14. Squeeze lime juice into a small bowl for drizzling.
  15. Place a generous scoop of jasmine rice at the bottom of each bowl.
  16. Layer on the cooked shrimp, followed by corn, black beans, cherry tomatoes, avocado, and any additional toppings.
  17. Drizzle with lime juice and garnish with cilantro. Serve with sour cream, hot sauce, and shredded lettuce if desired.

Notes

  • Feel free to customize the toppings based on your preferences.
  • This recipe can be made with chicken or tofu as a substitute for shrimp.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://softtasty.com/shrimp-taco-rice-bowl/