Shrimp Taco Bowls
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Shrimp Taco Bowls
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Fast, fun, and full of flavor, these spicy Sriracha kissed Shrimp Taco Bowls are a home run for dinner tonight!
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Ingredients
- 8 oz raw shrimp
- 1/2-3/4 tsp paprika (sweet or plain)
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ⅛ tsp cumin
- 1-2 tsp avocado oil or olive oil
- 1-3 tsp Sriracha (to taste)
- 3-4 cups chopped romaine lettuce
- ½ cup chopped red cabbage
- 2-4 TBSP Pickled red onion
- 1 Jalapeño , sliced
- 2-3 TBSP fresh cilantro or to taste
- Lime wedges to garnish
CRIPSY TORTILLA STRIPS
- 3 Soft corn tortillas
- avocado oil for frying as needed
- sea salt for seasoning as desired
DRESSING/SAUCE OPTIONS
- avocado salsa verde (click for recipe)
- Herdez Guacamole Salsa (a tasty store bought option!)
- sriracha ranch dressing (simply combine Sriracha and ranch to taste)
- Sour Cream + Green Salsa
Instructions
- Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
- Set prepped shrimp in the fridge, covered, while you prep remaining toppings and bowl ingredients. I'll include a list of extra topping options in the notes section below - choose your favorites and have fun with it!
- To make the crispy tortilla strips, cut tortillas in half horizontally then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Divide strips into 3 batches to prevent over crowding. To the hot oil, add 1/3 the tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches. Sometimes we make these just to snack on - they're so good!
- Assemble bowls with a bed of lettuce and choice of toppings.
- Lastly cook the shrimp. Pat shrimp dry and season with paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1-2 of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Season shrimp with Sriracha chili sauce and add to the bowl with all your tasty toppings! Choose your dressing/sauce from the list above and dig in!
Notes
- MORE TASTY TOPPING OPTIONS:
- pico de gallo
- salsa
- guacamole
- salsa verde
- quick pickled veggies
- corn salsa
- mango jalapeño salsa
- Nutrition Facts below are estimated for recipe above (including homemade tortilla strips) using an online recipe nutrition calculator. Adjust as needed based on added extras and choice of dressing/sauce. Enjoy!
- pico de gallo
- chopped tomatoes or salsa
- chopped avocado
- guacamole
- salsa verde
- queso fresco or crumbled cotija cheese
- quick pickled veggies
- corn salsa
- mango jalapeño salsa
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
24g
(8%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Cholesterol
286mg
(95%)
Sodium
1266mg
(53%)
Potassium
391mg
(11%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
6841IU
(137%)
Vitamin C
31mg
(34%)
Calcium
229mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 1266mg | 53% |
| Potassium | 391mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 6841IU | 137% |
| Vitamin C | 31mg | 34% |
| Calcium | 229mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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