Shrimp Taco Bowls

How to Make Shrimp Taco Bowls

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the shrimp with the chilli powder, cumin, paprika, garlic powder and salt in a bowl.

   Mark done

2. Heat the oil in a large frying pan over medium-high heat. Cook the shrimp for 2 minutes on each side, until pink and curled. Tip onto a plate.

   Mark done Start 2 min timer

3. Warm the rice, beans and corn together in the same pan for 3 minutes, until hot.

   Mark done Start 3 min timer

4. Divide the lettuce between four bowls, top with the rice mixture, shrimp, tomatoes, red onion, avocado and cilantro, and drizzle with the lime juice.

   Mark done

Tips for Making Shrimp Taco Bowls

• Rinse the canned beans to wash off the salty liquid.
• If you like more heat, add sliced jalapeño to the bowls or hot sauce at the table.
• Use frozen corn straight from the freezer; it warms through in the pan.

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Shrimp Taco Bowls

• Lime wedges
• Sliced radishes
• A spoonful of salsa

Leftovers and Storage

Keeps in the fridge for up to 2 days, with the lettuce and avocado kept separate.

Shrimp Taco Bowls: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.