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–+ servings

Shrimp Taco Lunch Bowls

A fresh and flavorful lunch bowl featuring seasoned shrimp, vibrant vegetables, and zesty toppings, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Shrimp and Seasoning
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetables
  • 2 cups cooked brown rice
  • 1 cup corn canned or frozen
  • 1 cup black beans canned, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup shredded lettuce
  • 1 avocado sliced for topping
Toppings
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced for dressing

Method
 

Cook the Shrimp
  1. In a skillet, heat olive oil over medium heat. Add shrimp and season with chili powder, cumin, garlic powder, salt, and pepper.
  2. Cook for about 5-7 minutes, stirring occasionally, until shrimp are pink and cooked through.
Prepare the Bowls
  1. In four bowls, layer cooked brown rice, corn, black beans, cherry tomatoes, and shredded lettuce.
  2. Top each bowl with cooked shrimp and sliced avocado.
Add Toppings
  1. Drizzle sour cream over each bowl, sprinkle with cilantro, and squeeze fresh lime juice on top.
  2. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gFiber: 10gSugar: 2g

Notes

Feel free to customize the toppings and vegetables according to your preference.

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