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–+ servings

Shrimp Taco Lunch Bowls

A fresh and vibrant bowl featuring seasoned shrimp, colorful vegetables, and a zesty lime dressing, perfect for lunch.
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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
  • 1 pound large shrimp, peeled and deveined
Taco Seasoning
  • 2 tablespoons taco seasoning
Vegetables
  • 1 cup red cabbage, shredded
  • 1 cup corn, canned or frozen
  • 1 cup cherry tomatoes, halved
  • 1 avocado sliced
Rice
  • 2 cups cooked brown rice
Dressing
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 1 teaspoon honey
  • 1 pinch salt
Toppings
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese, crumbled

Method
 

Cook the Shrimp
  1. In a skillet over medium heat, add the shrimp and taco seasoning. Cook for about 5-7 minutes, stirring occasionally, until the shrimp are pink and cooked through.
Prepare the Dressing
  1. In a mixing bowl, whisk together olive oil, lime juice, honey, and salt until well combined.
Assemble the Bowls
  1. In serving bowls, layer the cooked brown rice, followed by the cooked shrimp, shredded cabbage, corn, cherry tomatoes, and avocado slices.
Add Dressing and Toppings
  1. Drizzle the dressing over each bowl and top with chopped cilantro and crumbled feta cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gFiber: 6gSugar: 2g

Notes

Feel free to customize the toppings and vegetables based on your preference. You can also substitute quinoa for brown rice for a different flavor.

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