Shrimp Taco Bowls

Category, , DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Garlic Jalapeño Marinated Shrimp
 1 ½ lbs peeled & deveined shrimp (~6 shrimp per person)
 2 garlic cloves, minced
 1 tsp dijon mustard
 zest of ½ lime
 ½ tsp dried basil
 pinch red pepper flakes
 salt & pepper
 handful cilantro, chopped
Cilantro Lime Rice
 2 cups water
 1 cup long grain white or brown rice
 1 tbsp butter
 1 tsp salt
 1 heaping handful cilantro, chopped
 juice and zest of 1 lime
Black Bean & Corn Salsa
 1 cup black beans, drained & rinsed
 1 cup corn, drained & rinsed
 1 cup pico de Gallo (we made our own but you can easily find a healthy pre-made version with all natural ingredients in your local market!)
Garnish
 1 avocado, sliced
 1 lime, cut into wedges
 sour cream
 cilantro
These shrimp bowls are fairly quick to put together and super delicious! You can prepare the salsa a day ahead which will also shave some time off the preparation. If you're feeling tacos, simply add tortillas!
Garlic Jalapeño Shrimp Marinade
1

In a medium bowl, combine the Garlic Olive Oil, Jalapeño White Balsamic, minced garlic, dijon mustard, zest & juice of ½ lime, dried basil, red pepper flakes, salt & pepper. Whisk until combined. Add the shrimp and toss until fully coated. Allow the shrimp to marinate for 15 minutes. If it sits longer than that, the acid in the balsamic & citrus zest will start to cook the shrimp!

2

Heat a skillet over medium heat. Add 1 tbsp of EVOO and saute the shrimp for 3-4 minutes per side or until just opaque pink/white. Sprinkle the cilantro over the shrimp and toss at the last minute. Remove from the heat and set aside.

Cilantro Lime Rice
3

Bring the water, rice, butter and salt to a rolling boil. Cover and reduce to a simmer for 17 minutes. Remove from the heat and fluff with a fork. Fold in the cilantro, lime juice and lime zest.

Black Bean & Corn Salsa
4

In a medium bowl, stir together the black beans, corn, and pico de gallo. Season with salt to taste. Place in the fridge to allow the flavors to meld for at least 30 minutes. (This can also be made the day before to save time!)

Serve it Up!
5

Spoon the rice into the bottom of the bowl. Arrange the shrimp, salsa and garnishes evenly on top of the rice and enjoy!

Ingredients

Garlic Jalapeño Marinated Shrimp
 1 ½ lbs peeled & deveined shrimp (~6 shrimp per person)
 2 garlic cloves, minced
 1 tsp dijon mustard
 zest of ½ lime
 ½ tsp dried basil
 pinch red pepper flakes
 salt & pepper
 handful cilantro, chopped
Cilantro Lime Rice
 2 cups water
 1 cup long grain white or brown rice
 1 tbsp butter
 1 tsp salt
 1 heaping handful cilantro, chopped
 juice and zest of 1 lime
Black Bean & Corn Salsa
 1 cup black beans, drained & rinsed
 1 cup corn, drained & rinsed
 1 cup pico de Gallo (we made our own but you can easily find a healthy pre-made version with all natural ingredients in your local market!)
Garnish
 1 avocado, sliced
 1 lime, cut into wedges
 sour cream
 cilantro

Directions

These shrimp bowls are fairly quick to put together and super delicious! You can prepare the salsa a day ahead which will also shave some time off the preparation. If you're feeling tacos, simply add tortillas!
Garlic Jalapeño Shrimp Marinade
1

In a medium bowl, combine the Garlic Olive Oil, Jalapeño White Balsamic, minced garlic, dijon mustard, zest & juice of ½ lime, dried basil, red pepper flakes, salt & pepper. Whisk until combined. Add the shrimp and toss until fully coated. Allow the shrimp to marinate for 15 minutes. If it sits longer than that, the acid in the balsamic & citrus zest will start to cook the shrimp!

2

Heat a skillet over medium heat. Add 1 tbsp of EVOO and saute the shrimp for 3-4 minutes per side or until just opaque pink/white. Sprinkle the cilantro over the shrimp and toss at the last minute. Remove from the heat and set aside.

Cilantro Lime Rice
3

Bring the water, rice, butter and salt to a rolling boil. Cover and reduce to a simmer for 17 minutes. Remove from the heat and fluff with a fork. Fold in the cilantro, lime juice and lime zest.

Black Bean & Corn Salsa
4

In a medium bowl, stir together the black beans, corn, and pico de gallo. Season with salt to taste. Place in the fridge to allow the flavors to meld for at least 30 minutes. (This can also be made the day before to save time!)

Serve it Up!
5

Spoon the rice into the bottom of the bowl. Arrange the shrimp, salsa and garnishes evenly on top of the rice and enjoy!

Shrimp Taco Bowls

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