Description

These Shrimp Taco Bowls are bursting with flavor and freshness. With large shrimp, zesty lime, and crunchy veggies, they’re the perfect quick and healthy meal for busy nights.

Ingredients

Scale

1 lb large shrimp peeled + deveined
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
salt to taste
2 tablespoons lime juice
4 cups cauliflower rice frozen or fresh
1 tablespoon olive oil
2 cloves garlic minced
salt to taste
1 tablespoon lime juice
2 tablespoons cilantro chopped
1/2 red onion thin sliced
2 tablespoons lime juice
1 tablespoon apple cider vinegar
pinch salt
1/2 cup mayo paleo/whole30 friendly if needed
1 1/2 tablespoons lime juice
1/2 teaspoon honey optional
1 clove garlic
1/4 cup cilantro
salt to taste
1 avocado cubed
1 cup cherry tomatoes halved
2 cups shredded lettuce or cabbage
1/3 cup chopped cashews or pepitas

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Instructions

Mix pickling ingredients for the onions and set aside.
Toast pepitas or cashews in a skillet over medium heat for 3–4 minutes until golden.
Sauté minced garlic in olive oil, add cauliflower rice and salt, and cook for 5–6 minutes, finishing with lime juice and cilantro.
Toss shrimp with spices and olive oil, then cook in a hot skillet for 2–3 minutes per side until opaque.
Blend sauce ingredients until smooth using an immersion blender or whisk.
Assemble bowls by layering cauliflower rice, lettuce, shrimp, tomatoes, avocado, pickled onions, and pepitas or cashews. Drizzle with sauce as desired.

Notes

Feel free to adjust the level of spices based on your taste preference.
Substituting regular mayo for a paleo-friendly version ensures this recipe fits dietary needs.
For a lighter dish, you can reduce the amount of sauce or avocado.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 3g
Sodium: 721mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 26g
Cholesterol: 240mg