Cilantro Lime Shrimp Taco Bowls

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked rice
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped

Steps

1. 1 In a bowl, toss shrimp with lime zest, 2 tablespoons lime juice, cilantro, cumin, chili powder, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through.
3. 3 While shrimp cooks, assemble bowls with rice, black beans, avocado, tomatoes, and red onion.
4. 4 Once shrimp is done, squeeze remaining lime juice over it and toss.
5. 5 Top each bowl with shrimp and serve immediately.

Equipment

• Large skillet
• Cutting board
• Knife

Variations

• Add a sprinkle of cotija cheese for a salty tang.
• Swap rice for cauliflower rice for a lower-carb option.

Substitutions

• If cilantro isn't your thing, use parsley instead.
• Substitute shrimp with chicken for a different protein.

Pairings

• Corn tortillas on the side
• A refreshing cucumber and jicama salad

Nutrition

Tips

• For extra heat, add a diced jalapeño to the shrimp mix.
• Use fresh lime juice for the best flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: Not recommended due to the avocado. However, shrimp and rice can be frozen separately for up to 2 months.

Serving Suggestions

• Serve with a side of salsa or a squeeze of fresh lime.
• Pair with a crisp Mexican lager.

FAQ