Shrimp Taco Rice Bowl

This shrimp taco rice bowl delivers 28 grams of protein in just 370 calories – finally, a meal that tastes like takeout but fits your macros perfectly. After testing over 50 high-protein bowl recipes in my kitchen, this one consistently gets the biggest “wow” from my family.

Last Tuesday night, I was rushing to get dinner on the table when my teenage son wandered into the kitchen following the smell of sizzling cumin and paprika. “Mom, whatever you’re making smells like our favorite Mexican place,” he said, peeking over my shoulder as I flipped the golden shrimp. That’s when I knew this recipe was special – it captures those bold restaurant flavors while delivering serious nutrition. The lime-kissed shrimp paired with creamy avocado and crisp purple cabbage creates this incredible texture contrast that keeps every bite interesting. What really sold me was watching my usually veggie-resistant daughter actually request seconds on the cabbage. Now I batch-prep these bowls every Sunday because they’re one of the few meals my whole family gets excited about all week long.

Ingredients for Shrimp Taco Rice Bowl

I’ve learned that buying frozen raw shrimp gives you better value and fresher taste than the pre-cooked stuff at the seafood counter. My go-to is 21-25 count shrimp – they’re substantial enough to feel satisfying but cook quickly for weeknight meals.

For the Shrimp:

• 1 lb raw shrimp (peeled and deveined, thawed if frozen) – Pro tip: look for “dry” shrimp without added sodium tripolyphosphate
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika – I usually double this because my family loves that smoky depth
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder – In my experience, granulated works better than powder for even distribution
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• Juice of 1 lime (about 2 tablespoons fresh) – I recommend rolling the lime before cutting to get maximum juice

For the Rice Bowl Base:

• 2 cups cooked rice (preferably day-old for better texture)

Toppings:

• 1/2 cup black beans (drained and rinsed) – I always buy low-sodium to control the salt content
• 1/2 cup corn kernels (fresh, frozen, or drained canned)
• 1 large avocado (sliced just before serving)
• 1 cup purple cabbage (finely shredded) – My preference is to shred it myself for better crunch
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup fresh cilantro (roughly chopped)
• Additional lime wedges for serving

Step-by-Step Instructions

In my experience, the key to perfect shrimp is having everything else ready before they hit the pan – these little guys go from raw to rubbery in about 30 seconds if you’re not careful.

Step 1: Pat shrimp completely dry with paper towels (this ensures better browning). In a medium bowl, toss shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated. Add lime juice last and toss again. Let this mixture sit for 10-15 minutes while you prep your toppings – the acid starts to “cook” the shrimp slightly and the spices really penetrate.

Step 2: Heat a large skillet or cast iron pan over medium-high heat until a drop of water sizzles immediately. Add seasoned shrimp in a single layer without overcrowding (work in batches if needed). Cook undisturbed for 2 minutes until the bottom side gets golden and slightly charred, then flip and cook another 1-2 minutes until just opaque throughout. The internal temperature should reach 145°F.

Step 3: Remove cooked shrimp to a plate and tent with foil to keep warm. In the same pan (don’t clean it – those browned bits add flavor), quickly warm the black beans and corn together for 1-2 minutes, stirring occasionally.

Step 4: Assembly time! Divide warm rice among four bowls, creating a base. Top each bowl with the cooked shrimp, warmed black beans and corn, then arrange the cold toppings: shredded cabbage, halved cherry tomatoes, red onion slices, and fresh cilantro. Finish with sliced avocado.

Step 5: Serve immediately with lime wedges on the side. Each person can squeeze fresh lime over their bowl for that bright, acidic pop that ties all the flavors together.

What to Serve with Shrimp Taco Rice Bowl

These bowls are incredibly satisfying on their own, but here are some delicious additions that complement the Mexican-inspired flavors perfectly.

Easy 2-Ingredient Cottage Cheese Flatbread: This high-protein flatbread is perfect for scooping up every last bite and adds an extra 15g protein per serving.

Greek Yogurt or Sour Cream: The cool, creamy texture balances the warm spices and adds extra protein – about 6 grams per 2-tablespoon serving.

Cottage Cheese Wraps: Turn your bowl into a portable meal by wrapping all the components in these protein-packed tortillas for 12g extra protein.

Fresh Salsa Verde: The bright, herbaceous flavors complement the shrimp beautifully while adding vitamin C and fresh vegetable content.

High Protein Breakfast Bowls: For meal prep variety, try this egg-based bowl recipe that uses similar fresh toppings with different protein sources.

Storage & Serving Tips

These bowls keep beautifully in the fridge for up to 3 days, but here’s my meal prep secret: store everything except the avocado in glass containers. The avocado gets added fresh each day to prevent that unappetizing brown color.

When reheating, I warm just the rice and shrimp for 60-90 seconds in the microwave, then add the cold toppings. The temperature contrast between warm rice and cool, crisp vegetables is actually really pleasant. Pro tip: squeeze a little extra lime juice over day-old bowls to brighten up the flavors.

For busy weeks, I often cook a double batch of seasoned shrimp on Sunday and use them throughout the week in salads, quesadillas, or just eaten straight from the fridge as a high-protein snack. The spice blend works amazingly well with chicken thighs too if you want to switch up the protein.

Conclusion

High Protein Shrimp Taco Rice Bowl

Protein-packed rice bowl with seasoned shrimp, black beans, and fresh vegetables delivering 28g protein per serving

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb shrimp peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 whole lime juiced
• 2 cups cooked rice
• 1/2 cup black beans drained and rinsed
• 1/2 cup corn fresh, frozen, or canned
• 1 whole avocado sliced
• 1 cup purple cabbage shredded
• 1 cup cherry tomatoes halved
• 1/4 cup red onion thinly sliced
• 1/4 cup fresh cilantro chopped

Equipment

• Large skillet
• Mixing bowl
• Sharp knife

Method

 

1. In a mixing bowl, combine shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and fresh lime juice. Toss until shrimp are evenly coated and let sit for 5 minutes.
2. Heat a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Don’t overcrowd the pan.
3. Warm black beans and corn in a small skillet or microwave if desired.
4. Divide cooked rice between four bowls. Top each with cooked shrimp, black beans, corn, shredded purple cabbage, cherry tomatoes, avocado slices, red onion, and cilantro.
5. Garnish with lime wedges and serve immediately.

Notes

Store assembled bowls for up to 3 days. Keep avocado separate until serving. Perfect for meal prep – components can be stored separately and assembled when ready to eat.