Shrimp Taco Bowl Recipes

BAJA SHRIMP TACO BOWL RECIPE

Steps:

• In a medium bowl, combine Mazola® Corn Oil, lime juice, minced garlic, chili powder, ground cumin, onion powder, paprika, black pepper, and salt.
• Add the peeled shrimp to the marinade. Cover bowl with plastic wrap.
• Place bowl in fridge for about 30 minutes to marinate the shrimp.
• Heat a grill or grill pan to medium/high heat. Once hot, reduce heat to medium.
• Remove shrimp from marinade. Pat dry.
• Place on grill or grill pan for about 3 minutes.
• Flip shrimp and cook another 2-3 minutes until shrimp cooked through.
• Shrimp will be pink. Remove shrimp, set aside till ready to assemble shrimp taco boat.
• In the base of a blender, add in avocado, Greek Yogurt, fresh lime juice, water, Apple Cider Vinegar, Mazola® Corn Oil, and black pepper and salt, to taste.
• Blend until smooth. Taste the dressing. Adjust any seasoning, if necessary.
• Follow instructions in Cauliflower Tabbouleh to make riced cauliflower or use store bought.
• Over medium heat, add corn oil. Stir in cauliflower rice and stir for a few minutes. Add in lime juice and chopped cilantro. Season with salt and pepper. Cauliflower cooks in about 8 minutes
• Add corn oil to a saute pan and heat, add in the black beans and corn to warm through.
• Remove, set aside until assembling the taco bowl.
• Divide cauliflower rice in 4 bowls.
• Place the shredded cabbage in each bowl.
• Add black beans to each bowl. Then the corn.
• Divide the shrimp between the bowls.
• Top each bowl with Avocado Yogurt Dressing. optional - sprinkle fresh cilantro and green onions on the Baja Shrimp Bowls

HAWAIIAN SHRIMP TACO BOWLS

Steps:

• Cook the rice according to package instructions.
• In a medium sized mixing bowl, combine olive oil, garlic, chili powder worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
• Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for 2-3 minutes until shrimp are opaque and cooked through.
• Divide the rice between 4 bowls and top with shrimp, mango, corn, cabbage, pickled onions, and cilantro. Drizzle the Cilantro Lime Crema over the shrimp and serve!
• In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.

SHRIMP TACO BOWL

Steps:

• Bring a skillet to medium heat and either spray it or add 1 tbsp. of olive oil. Cook the shrimps on each side for 3-4 minutes until they are fully cooked.
• In a bowl, add 2 cups of lettuce. Place all the ingredients by each other filling the bowl to cover the lettuce. Drizzle some Jalapeño Lime sauce on top of the taco salad.
• Serve and enjoy!

SHRIMP TACO BOWLS

Steps:

• Peel and devein the shrimp.
• Add the peeled deveined shrimp to the shrimp taco bowl marinade for 15 minutes.
• In the same pan add the shrimp and cook for about two minutes per side or until they turn pink.
• serve with chopped avocado, and make a simple mango salsa with the mango, tomatoes, and onion.

SHRIMP TACO BOWL

Steps:

• 1. In a medium bowl, combine quinoa, lime juice, cilantro, salt and pepper. In a separate small bowl, combine cashew cream with hot sauce until sauce reaches desired level of spiciness (thin with water if needed). 2. Divide quinoa mixture and lettuce among bowls or containers. Divide grilled vegetables, tomatoes and avocado among bowls. Top with shrimp. Drizzle with oil and spicy cashew cream.