This shrimp taco bowl is simple, yet flavorful and bursting with fresh flavors. A well-balanced meal high in protein and fiber, packed with veggies and topped with a healthy Greek yogurt and avocado cream sauce. Mexican-inspired bowls are fun because they’re so customizable. Add in your favorite toppings like you would at Chipotle!
Make these taco bowls for an easy dinner on a busy weeknight or for high protein meal prep.
Why You’ll Want to Make This Shrimp Taco Bowl
- A balance of nutrition and convenience: This bowl utilizes fresh ingredients and pantry items, making it nutritious yet easy to throw together.
- High in protein and fiber: Both protein and fiber slow down digestion, keeping us fuller for a longer period of time. This helps to stabilize blood sugar levels and can be beneficial for weight management.
- You love Mexican-inspired flavors: The shrimp is well-seasoned, combined with a cilantro rice and all the best toppings. The creamy Greek yogurt avocado sauce adds some bright, fresh flavors and probiotics to improve gut health. It’s healthier than sour cream yet you won’t be able to taste the difference.
Ingredients
For the Bowls:
- Raw shrimp – peeled, deveined and tail-off (12-16 ounces): Fresh shrimp or thawed from frozen. I recommend about 3-4 ounces of shrimp per serving – and this recipe makes about 4 servings.
- Taco seasoning (1 packet): To keep this recipe simple, I just used a 1/2 packet of taco seasoning. Feel free to utilize your own seasonings and spices, like paprika, chili powder, and garlic powder.
- Rice (2 cups, cooked): If I were in a pinch I would probably buy microwaveable rice packets for the convenience. You could also serve this taco bowl over shredded lettuce for a low-carb option.
- Cotija cheese (1/2 cup): Cotija cheese is a bit salty, and resembles parmesan cheese. Any kind of shredded cheese would work.
- Black beans (1 5-oz. can): The black beans add some fiber to this meal.
- Diced tomatoes.
- Diced red onion.
For the Cream Sauce:
- Greek Yogurt, non-fat, plain (1/2 cup): Used as a replacement for sour cream, the Greek yogurt is combined with avocado and taco seasoning for a delicious, nutritious sauce that brings the whole dish together.
- Avocado (1): The avocado is combined with the Greek yogurt – feel free to omit, and just top each bowl with sliced avocado.
- Lime (1).
- Garlic powder, onion powder, and salt to taste.
- Cilantro (optional).
Additional Topping Ideas:
- Sautéed bell peppers and onions, like a shrimp fajita bowl.
- Avocado slices.
- Salsa.
- Corn.
- Jalapenos.
- Taco sauce.
Easy Shrimp Taco Bowl Instructions
Start Rice and Prep Ingredients
Start cooking the rice according to package directions.
Finely dice red onions and tomatoes. Drain and rinse the black beans. Set aside.
Cook the Shrimp
Using a paper towel, pat the shrimp dry. Add to a bowl with 1 teaspoon of olive oil and 1/2 packet of taco seasoning. Stir to combine.
Heat a pan over medium-high heat. Add the shrimp and 1/4 cup of water. Cook the shrimp for 2-3 minutes per side – until pink and cooked through. Turn the heat off, and take the pan off the burner while you make the avocado cream sauce.
Make the Avocado Yogurt Sauce
Combine the Greek yogurt, one avocado, 1/2 of the juice of one lime in a bowl. Season with garlic powder, onion powder, and salt to taste. Mix together into a smooth, creamy consistency.
Add some chopped cilantro for that fresh, bright flavor.
I have also added taco seasoning to this cream sauce. It turns the sauce an unattractive brown color, but it tastes really good!
Assemble the Bowls and Enjoy!
Once the rice is done cooking, it’s time to assemble the bowls!
Start with rice on the bottom, top with shrimp and some of the sauce from the pan, diced tomatoes, red onion, black beans, and cotija cheese. Spoon some of the avocado yogurt sauce on top. Diced up some cilantro for garnish (optional).
Enjoy!
This recipe is great for meal prep! The avocado cream sauce stays fresh for about one day – otherwise, omit the sauce and top with avocado slices the day you plan on eating these leftovers.
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Recipe Tips:
- Make it low carb: Serve over shredded lettuce instead of rice.
- To increase the fiber content: Serve over quinoa.
- How to make it gluten-free: Ensure the taco seasoning you select is free of gluten.
- For meal prep: Omit the avocado when making the cream sauce, unless planning to eat within one day to maintain freshness. Top with avocado slices the day of.
- Grill the shrimp for even more depth of flavor.
- Don’t cook the shrimp for too long – otherwise, it might be tough and rubbery.
Frequently Asked Questions
How Long Does This Recipe Stay Fresh in the Fridge?
This dish is safe in the fridge for up to 3 days. The avocado cream sauce may start to turn brown within one day.
Another variation of this dish would be to leave out the avocado in the cream sauce, and just top with avocado slices instead.
Freeze leftovers for up to 3 months.
Can I Use Frozen Shrimp for this Recipe?
Yes, use frozen shrimp for even more convenience! Just be sure to thaw it prior to cooking, and pat it dry really well before seasoning.
Can I Make This Recipe Dairy-Free or Gluten-Free?
To make this recipe gluten-free, make sure to select a taco seasoning that’s free of gluten.
Choose a dairy-free yogurt and cheese of your choice to make this dairy-free.
Can I Use Regular Yogurt Instead of Greek Yogurt?
You can, but Greek yogurt is higher in protein than regular yogurt. This recipe, however, doesn’t need that extra protein – without the Greek yogurt, this bowl still has over 30 grams of protein! That is more than enough for a filling, satisfying meal.
How Can I Make This Shrimp Taco Bowl Even Healthier?
Swap the rice for shredded lettuce for a lower calorie, low carb option. Or, decrease the amount of shrimp use -because 20-30 grams of protein is ideal – and this meal contains 41 grams per serving.
To decrease the sodium content, use your own seasonings and spices to season the shrimp and the cream sauce.
Easy Shrimp Taco Bowl {Healthy, High Protein}
Ingredients
For the Bowl
- 2 cups rice, cooked (I used Cilantro lime rice)
- 12-16 ounces raw shrimp, peeled and deveined (about 3-4 ounces of shrimp per serving)
- 1 15-oz. can of black beans, drained and rinsed
- 1 cup diced tomatoes
- 3/4 cup diced red onion
- 1/2 cup cotija cheese, or Mexican shredded cheese
- 1/2 packet taco seasoning
- Cilantro, for garnish (optional)
For the Avocado Cream Sauce
- 1/2 cup plain, non-fat Greek yogurt
- 1 large avocado, plus more for additional toppings (the more ripe it is, the smoother the consistency of the cream sauce)
- 1/2 lime (the juice of 1/2 lime)
- Salt, onion powder, and garlic powder to taste
Additional Toppings (Optional)
- Shredded lettuce
- Corn kernels
- Bell peppers and onions
- Jalapenos
- Salsa
- Taco Sauce
Instructions
- Start cooking the rice according to package directions.Finely dice red onions and tomatoes. Drain and rinse the black beans. Set aside.
- Using a paper towel, pat the shrimp dry. Add to a bowl with 1 teaspoon of olive oil and 1/2 packet of taco seasoning. Stir to combine
- .Heat a pan over medium-high heat. Add the shrimp and 1/4 cup of water. Cook the shrimp for 2-3 minutes per side – until pink and cooked through.Turn the heat off, and take the pan off the burner while you make the avocado cream sauce.
Make the Avocado Cream Sauce
- Combine the Greek yogurt, one avocado, 1/2 of the juice of one lime, and salt, onion powder and garlic powder in a bowl. Mix together into a smooth, creamy consistency. Add some chopped cilantro for brightness.
Assemble the Bowls
- Once the rice is done cooking, it's time to assemble the bowls! Start with rice on the bottom, top with shrimp and some of the sauce from the pan, diced tomatoes, red onion, black beans, and cotija cheese. Spoon some of the avocado yogurt sauce on top. Diced up some cilantro for garnish (optional).Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 477 |
| % Daily Value* | |
| Total Fat 16.2g | 21% |
| Saturated Fat 7.2g | 36% |
| Cholesterol 157mg | 52% |
| Sodium 826mg | 36% |
| Total Carbohydrate 40.4g | 15% |
| Dietary Fiber 5.2g | 19% |
| Total Sugars 2.6g | |
| Protein 41.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 258mg | 20% |
| Iron 3mg | 16% |
| Potassium 350mg | 7% |
This was very easy to make, and my family loved it.