Description
Shrimp Taco Bowls are a delightful and wholesome meal that come together in just 30 minutes. Bursting with flavor from large shrimp seasoned with spices, these bowls are paired with fresh ingredients like avocado, cherry tomatoes, and crunchy nuts over cauliflower rice. Perfect for a quick dinner or a healthy meal!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt to taste
- 2 tablespoons lime juice
- 4 cups cauliflower rice, frozen or fresh
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt to taste
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 1/2 red onion, thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- pinch salt
- 1/2 cup mayo, paleo/Whole30 friendly if needed
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon honey, optional
- 1 clove garlic
- 1/4 cup cilantro
- salt to taste
- 1 avocado, cubed
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce or cabbage
- 1/3 cup chopped cashews or pepitas
Instructions
- Begin by pickling the onions: combine all the pickling ingredients and set aside.
- Toast the seeds or nuts by heating a skillet over medium heat and toasting the pepitas or cashews for 3–4 minutes until golden.
- Cook the cauliflower rice: sauté minced garlic in olive oil, then add cauliflower rice and salt, cooking for 5–6 minutes. Stir in lime juice and cilantro. Alternatively, microwave frozen cauliflower rice according to the package instructions.
- Toss the shrimp with spices and olive oil, then cook in a hot skillet for 2–3 minutes per side until they are opaque.
- Blend the sauce ingredients until smooth using an immersion blender or by whisking in a bowl.
- To assemble the bowls, layer cauliflower rice, lettuce or cabbage, shrimp, tomatoes, avocado, pickled onions, and pepitas or cashews. Drizzle the sauce over the top and enjoy!
Notes
Feel free to adjust the spices based on your heat preference.
You can substitute cauliflower rice with regular rice if desired for a different texture.
For extra crunch, garnish with additional nuts or seeds on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 6g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 31g
- Cholesterol: 190mg