Description
Chili Lime Shrimp Taco Bowls are a delightful blend of flavors and textures, featuring zesty shrimp, fresh vegetables, and crunchy tortilla chips, perfect for summer gatherings or meal prep.
Ingredients
- Fresh shrimp – 1 lb, peeled and deveined
- Lime juice – 1/4 cup (freshly squeezed)
- Chili powder – 2 tablespoons
- Garlic – 3 cloves, minced
- Avocado – 1, diced
- Red cabbage – 2 cups, shredded
- Fresh cilantro – 1/4 cup, chopped
- Corn – 1 cup (fresh, frozen, or canned)
- Black beans – 1 cup, drained and rinsed
- Tortilla chips – 1 bag (about 8 oz)
- Olive oil – 2 tablespoons
- Salt – to taste
- Pepper – to taste
Instructions
- In a bowl, combine the fresh shrimp, lime juice, chili powder, minced garlic, olive oil, salt, and pepper. Toss to coat the shrimp evenly and marinate for 15-20 minutes.
- Heat a large skillet over medium-high heat and add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until pink and opaque.
- In serving bowls, create a base layer using the shredded red cabbage.
- Evenly distribute the cooked shrimp over the cabbage in each bowl, then add corn, black beans, diced avocado, and chopped cilantro on top.
- Serve with a handful of tortilla chips on the side and optionally squeeze additional lime juice over the top. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the microwave; avoid freezing if possible as shrimp can become rubbery.
- Use fresh ingredients for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Chili Lime, Shrimp, Taco Bowls, Summer, Meal Prep