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High protein shrimp taco rice bowl with seasoned shrimp, black beans, avocado, and fresh vegetables

High Protein Shrimp Taco Rice Bowl

Protein-packed rice bowl with seasoned shrimp, black beans, and fresh vegetables delivering 28g protein per serving
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.