Boy, do I have a treat for you guys today! Spicy. Shrimp. Taco. Bowls. These bowls are filled with texture and bursting with flavor. Funny story, I actually hate shrimp. Well, I did hate shrimp. In our 7 years of marriage, I have never made shrimp for Michael, but a couple of weeks ago that all changed when he threw a bag of frozen shrimp in our shopping cart. My first thought was, gross. No, thank you. But, my second thought was, challenge accepted! I’m a firm believer that most foods can taste good if they’re prepared right. This Spicy Shrimp Taco Bowl recipe has completely changed my mind on shrimp, at least when they’re prepared this way. 😀
Spicy Shrimp Taco Bowl Assembly
The key to super flavorful shrimp is all in the marinade. I started by marinating the shrimp while I made all of the other elements to this dish, but you could marinate your shrimp in the fridge overnight or all day.
The marinade is simple but packs a punch of flavor – lime, garlic, smoked paprika, chili powder, cumin, cayenne pepper and salt.
While the shrimp is marinating, prepare the lime cabbage slaw so that the cabbage has time to soak up all the vibrant tanginess of fresh squeezed lime. This is also a good time to get the corn cooking. I recommend fresh corn during the Summer because it is perfectly sweet which compliments the spicy shrimp and avocado crema.
For the cilantro lime cauliflower rice, I started with frozen cauliflower. I can’t tell you how many times I have bought a bag of fresh cauliflower rice only to have it go bad before I finish it all up. Have you ever smelt a bag of cauliflower rice gone bad? It’s death. Absolute death. Costco sells frozen cauliflower rice which has been a life saver for us! I flavored the cauliflower rice with fresh lime juice, cilantro and salt. Simple and delicious!
The spicy avocado crema comes together in a snap with the help of my handy dandy Vitamix. Toss in the avocado, lime juice, coconut cream, jalapeño hot sauce, cilantro, salt and water to thin it out. Blend for 30 seconds and you’re golden!
The toppings are what brings these taco bowls to a whole new level by adding more flavor and texture. Top with diced scallions, fresh sweet corn, cubed ripe mango, and cilantro. Oh my god, my mouth is watering as I type!
Health Benefits of Shrimp
This recipe may have converted me into liking shrimp, but the health benefits of shrimp have helped solidified my new found feelings.
Shrimp, as well as many other fish, are high in minerals:
You may have heard that you need to limit shrimp due to its high cholesterol content, but for most people, the cholesterol you get from food will not raise your blood cholesterol levels. So no need to fear shrimp…or eggs for that matter!
If you’re a fan of seafood recipes, check out my recipe for this light and delicious Poached Salmon and Lemon Yogurt Dill Sauce (a blog favorite!), refreshing Tuna Cucumber Bites, and this quick and easy Sheet Pan Teriyaki Salmon with Roasted Vegetables!
If you try any of these recipes, don’t forget to let me know by leaving a comment below and tagging a photo #moorenourished on Instagram! I can’t wait to see your creations!
- Taco Bowls
- 1 lb shrimp, peeled and deveined
- 2 teaspoons garlic-infused olive oil (or 1 teaspoon olive oil and 1 teaspoon minced garlic)
- 1½ limes, juiced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne powder
- ¼ teaspoon sea salt
- 1 tablespoon avocado oil
- 1 corn on the cob, husk removed
- 4 cups shredded cabbage
- 2 cups cauliflower rice (fresh or frozen)
- ½ cup cilantro
- ½ mango, cubed
- ¼ cup diced scallions
- Spicy Avocado Crema
- 2 tiny avocados (or 1 large avocado)
- ½ lime juice
- 4 tablespoons canned coconut cream
- 1 tablespoon jalapeño hot sauce
- ¼ cup cilantro
- ¼ teaspoon salt
- ½ cup water (or more for desired consistency)
- Marinate the shrimp in garlic-infused olive oil, ½ lime juice, smoked paprika, chili powder, cumin, cayenne powder and sea salt. Place in the fridge until ready to cook.
- Bring a medium pot of water to a boil and add corn on the cob. Boil until cooked, about 10 minutes.
- Add shredded cabbage to a medium sized bowl and drizzle with ½ lime juice and ¼ teaspoon sea salt. Massage the lime juice and salt into the cabbage. Set aside.
- In medium saute pan, add cauliflower rice, ½ lime juice and ¼ teaspoon sea salt. Saute until cauliflower rice is soft, about 10 minutes. Stir in handful of chopped cilantro. Add more to taste.
- Make the spicy avocado crema by adding avocado, ½ lime juice, coconut cream, hot sauce, cilantro, ¼ teaspoon sea salt, and water to a blender. Blend for 30 seconds or until mixture is creamy. Add more water to thin out to desired consistency.
- Dice mango, scallions and cilantro, and set aside. Cut the corn off the side of the cob and set aside.
- Remove the cauliflower rice from the medium saute pan and add 1 tablespoon avocado oil. Once hot, add shrimp to pan and cook on both sides until shrimp is opaque and starting to shrink in size, about 2 minutes per side.
- Assemble the bowls - ½ cup cilantro lime cauliflower rice, 1 cup lime cabbage slaw, shrimp, corn, mango, scallions, cilantro, and drizzle of spicy avocado crema.
There you have it, lovelies! I hope you enjoy this recipe. If you’re a shrimp skeptic like I was, I hope this recipe opens your taste buds up and shows you just how delicious shrimp can taste! Let me know what you think of this recipe in the comments below. xx, Steph
Items I Used in This Post:
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