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- 1 lb shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (adjust based on desired spice level) - Salt and freshly ground black pepper to taste - 1 cup jasmine rice - 2 cups vegetable broth or water - 1 can black beans, thoroughly rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 ripe avocado, carefully sliced - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, finely chopped - Juice of 1 lime - 1/2 cup sour cream or Greek yogurt for topping (optional) This dish starts with shrimp, which is the star of the show. You need a pound of shrimp that is peeled and deveined. Next, you add olive oil and a blend of spices to bring heat and flavor. The spices include chili powder, ground cumin, smoked paprika, and cayenne pepper. You can adjust the cayenne to match how spicy you like it. Salt and black pepper add seasoning. For the base, jasmine rice gives a lovely texture. You cook it in vegetable broth or water, which adds richness. Black beans and corn add fiber and color. Avocado and cherry tomatoes add creaminess and freshness. Fresh cilantro brightens the dish, and lime juice gives it a zesty kick. You can top your bowl with sour cream or Greek yogurt, if you like. Each ingredient plays a role in creating a tasty and balanced meal. You can mix and match as needed. Enjoy the cooking process! {{ingredient_image_2}} 1. First, rinse the jasmine rice. Place it under cold water until it runs clear. This step helps remove extra starch. 2. In a medium pot, mix the rinsed rice with 2 cups of vegetable broth or water. 3. Bring the mixture to a boil over medium-high heat. 4. Once boiling, lower the heat. Cover the pot tightly and let it simmer for 15 minutes. 5. When done, fluff the rice with a fork and set it aside. 1. In a large bowl, add 1 pound of peeled and deveined shrimp. 2. Drizzle 2 tablespoons of olive oil over the shrimp. 3. Sprinkle in 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper for heat. 4. Add salt and freshly ground black pepper to taste. 5. Toss the shrimp until they are coated well with the spices. 6. Heat a non-stick skillet over medium-high heat. 7. Add the seasoned shrimp to the skillet. Cook for 3-5 minutes, flipping halfway through. 8. The shrimp should turn pink and opaque when done. Remove the skillet from heat. 1. Start with a bowl. Add a generous layer of cooked jasmine rice at the bottom. 2. Top the rice with equal parts of black beans and corn kernels. 3. Place the spicy shrimp on top of the beans and corn. 4. Add slices of avocado and halved cherry tomatoes for freshness. 5. Sprinkle fresh cilantro over each bowl for added color and flavor. 6. Squeeze lime juice over the top for a bright taste. 7. If you like, add a dollop of sour cream or Greek yogurt for creaminess. How to tell when shrimp are cooked? Cooked shrimp turn pink and opaque. They curl into a C shape. If they look gray or rubbery, they need more time. Aim for 3-5 minutes over medium-high heat. This method ensures they stay juicy. Adjusting spice levels Spice levels are easy to tweak. If you want it milder, reduce the cayenne pepper. For more heat, add extra cayenne or chili powder. Taste as you go. This helps you find the perfect balance for your taste buds. Best practices for fluffier rice To make your rice fluffy, rinse it under cold water. This removes extra starch. Use the right water-to-rice ratio. One cup of rice needs two cups of vegetable broth or water. After cooking, fluff it with a fork. Alternatives to jasmine rice Jasmine rice is great, but you can try other grains. Quinoa adds protein and a nutty flavor. Brown rice has a chewy texture and is more filling. Cauliflower rice is a low-carb option that works well too. Accompaniments to enhance the dish Serve tortilla chips on the side for extra crunch. Lime wedges add a zesty kick. Fresh cilantro brightens the flavors. Consider adding pickled onions or jalapeños for more depth. Pairing beverages with shrimp taco bowls Light drinks pair best with spicy shrimp. Try a crisp lager or a fruity white wine. For non-alcoholic options, serve lemonade or a refreshing iced tea. These drinks complement the flavors and keep the meal balanced. Pro Tips Fresh Shrimp Matters: Always choose fresh or properly frozen shrimp for the best flavor and texture. Avoid shrimp that smells overly fishy. Customize Your Spice: Adjust the cayenne pepper to suit your heat preference. Start with less if you're unsure, as you can always add more later. Perfectly Cooked Rice: Rinse jasmine rice thoroughly to remove excess starch, which helps keep the rice fluffy and prevents it from becoming sticky. Garnish for Flavor: Don't skip the lime juice and cilantro! These fresh ingredients brighten the dish and enhance the overall flavor. {{image_4}} You can easily make this dish vegetarian. Swap out shrimp for a plant-based protein. Tofu or tempeh works great. Just cut them into small cubes. Marinate them with the same spices. This keeps the flavor strong and tasty. When you cook the tofu or tempeh, use the same method as shrimp. Sauté it in the skillet until golden. Adjust the cooking time as needed. You want it crispy on the outside but tender inside. This change adds a new texture to your bowl. Jasmine rice is wonderful, but you can try other grains. Quinoa is a great choice for a nutty flavor. It’s also high in protein. Cauliflower rice is low in carbs and adds a fresh taste. Brown rice gives you a hearty texture. Each option changes the bowl's feel and taste. To cook quinoa, rinse it first, then boil it in water. For cauliflower rice, pulse fresh cauliflower florets in a food processor. Lightly sauté it for a few minutes until tender. Each grain option brings something unique to your meal. Toppings can make your spicy shrimp taco bowls even better. Consider adding sliced radishes for crunch. Pickled jalapeños can boost the heat. Crumbled queso fresco adds creaminess. Fresh lime wedges give a zesty kick. You can also add fresh greens like arugula or spinach for extra color. Each topping adds different tastes and textures. Feel free to mix and match to create your perfect bowl! To keep your taco bowls fresh, store them in airtight containers. Layer the ingredients to avoid sogginess. Place rice at the bottom, followed by beans and corn. Add shrimp last to keep them from drying out. Store in the fridge for up to three days. When you’re ready to enjoy your leftovers, reheat them carefully. Use a microwave-safe bowl. Heat in 30-second intervals, stirring in between. Check that the shrimp is hot all the way through. You can also reheat in a skillet over medium heat for a few minutes. Just add a splash of water to keep it moist. If you want to freeze your taco bowls, it's best to freeze the components separately. Cooked shrimp can freeze well for up to three months. Place them in freezer bags, removing as much air as possible. Rice and beans also freeze nicely. Thaw overnight in the fridge before reheating. Avoid freezing avocado and sour cream, as they don't maintain texture. Yes, you can use frozen shrimp. Just remember to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel. This helps the seasoning stick better. When cooking, the timing may be the same, about 3-5 minutes. If you don’t have black beans, try using pinto beans or chickpeas. Both give a nice texture. You can also use corn or lentils for a different flavor. Just make sure to rinse any canned beans well. This keeps your taco bowls fresh and tasty. To add more heat, use more cayenne pepper. You can also add diced jalapeños or hot sauce. If you like smoky flavors, consider smoked chipotle powder. Mix these spices into the shrimp for a bold kick. Just be careful not to overpower the dish. Adjust the spice level to match your taste. In this blog post, we explored how to make delicious shrimp taco bowls. We covered the essential ingredients, like shrimp and rice, and provided clear step-by-step instructions for cooking and assembling. I shared tips on perfecting the shrimp and rice, along with serving suggestions to enhance your meal. Remember, you can switch up the recipe for vegetarian options or different grains. With proper storage tips, your leftovers will stay fresh. Enjoy customizing this dish to fit your taste, and happy cooking!

Spicy Shrimp Taco Bowls

A delicious and spicy shrimp taco bowl served with rice, beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • to taste Salt and freshly ground black pepper
  • 1 cup jasmine rice
  • 2 cups vegetable broth or water
  • 1 can black beans, thoroughly rinsed and drained
  • 1 cup corn kernels
  • 1 ripe avocado, carefully sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime Juice of
  • 1/2 cup sour cream or Greek yogurt for topping (optional)

Instructions
 

  • Rinse the jasmine rice under cold running water until the water becomes clear. In a medium-sized saucepan, combine the rinsed rice with the vegetable broth or water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Fluff the cooked rice with a fork and set aside.
  • While the rice is cooking, take a large mixing bowl and add the peeled and deveined shrimp. Drizzle the olive oil over the shrimp and sprinkle with chili powder, ground cumin, smoked paprika, cayenne pepper, and a generous pinch of salt and pepper. Toss everything together until the shrimp are evenly coated with the seasoning blend.
  • Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned shrimp to the skillet. Cook the shrimp for 3-5 minutes, flipping them halfway through the cooking time, until they are pink, opaque, and cooked through. Remove the skillet from heat and set aside.
  • To assemble the taco bowls, start by placing a generous portion of the cooked jasmine rice at the bottom of serving bowls. Top the rice layers with equal portions of black beans and corn kernels.
  • Finish each bowl by arranging the spicy shrimp on top, followed by the slices of avocado, halved cherry tomatoes, and a sprinkle of fresh cilantro for color and flavor.
  • Squeeze fresh lime juice over each bowl to enhance the dish's flavors. If desired, add a dollop of sour cream or Greek yogurt on top for creaminess and tang.

Notes

Serve warm and enjoy with tortilla chips on the side for an extra crunch! Add a lime wedge for an additional zesty kick.
Keyword healthy, shrimp, spicy, taco bowls