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5.0 from 15 votes

Shrimp Taco Bowls

Fast, fun, and full of flavor, these spicy Sriracha kissed Shrimp Taco Bowls are a home run for dinner tonight!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Calories: 373 kcal
Course: Main Course
Cuisine: Tex-Mex

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

    Cup of Yum
  1. Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
  2. 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!
  3. 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!
  4. Assemble bowls with a bed of lettuce and choice of toppings.
  5. Lastly cook the shrimp. Pat shrimp dry and season with paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
  6. 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.
  7. 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

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

% 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.