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    Home - Recipes - Main Course

    Shrimp Taco Bowl

    Apr 16, 2020 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 2 Comments

    450 shares
    Jump to Recipe

    Spiced shrimp, creamy cilantro slaw, cherry tomato pico de gallo and diced avocado on a quinoa base.  This shrimp taco bowl is a heavenly mix of the best taco flavours but in a bowl, and without all the mess of eating tacos.

    A topdown view of a shrimp taco bowl.

    For days when I feel like tacos but don't feel like eating a bunch of shells or dealing with the mess that comes with eating food out of your hands, I'm thankful for bowl style meals like these.

    This shrimp taco bowl has all the best parts of the taco world: spiced shrimp, creamy cilantro slaw, fresh pico de gallo and everyone's favourite, avocado. Served over some quinoa to round it out, it's everything you know and love about tacos all wrapped up in an easy to eat with a fork kind of package.

    Best thing? It all comes together in under 30 minutes and it's guaranteed to bring you as much joy as tacos.

    How to make shrimp taco bowls

    Start by getting your quinoa cooking with either stock or water. I like to use stock because I like the extra flavour but it's totally up to you.

    Pouring quinoa from a measuring cup into a pot on the stove.

    While your stock is cooking, mix up the slaw.

    Throw the mayo, lime juice, cilantro and salt in a blender and blend until smooth then toss the shredded cabbage with it.

    Dice up your cherry tomatoes, red onion and cilantro and mix together with a little salt to make your pico de gallo.

    Then season up your shrimp and fry up for a couple of minutes in a skillet over medium heat.

    Spiced shrimp frying in a pan.

    To put everything together, serve up some quinoa, add some slaw, top with the cooked shrimp and generously add pico de gallo and diced avocado. If you feel like going crazy go ahead and throw some salsa and sour cream on there too - I promise you won't regret it.

    A side view of a shrimp taco bowl.

    Dietary Considerations and Accommodations

    This shrimp taco recipe is suitable for the following diets:

    • pescatarian

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    More recipes you’ll love!

    If you like this shrimp taco bowl, you might want to check out some of our other delicious shrimp recipes:

    • Shrimp Fajitas
    • Bang Bang Shrimp Tacos
    • Durban Curry Shrimp
    • Cajun Shrimp Pasta

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    A top down view of a shrimp taco bowl.
    Print Recipe
    5 from 1 vote

    Shrimp Taco Bowl

    spiced shrimp and cilantro slaw on a bed of quinoa with pico de gallo and avocado
    Prep Time10 mins
    Cook Time15 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 4
    Calories: 570kcal
    Author: Courtney
    Prevent your screen from going dark

    Ingredients:

    • 2 cups stock
    • 1 cup quinoa
    • 1 avocado - diced

    Shrimp

    • 1 pound shrimp - peeled and deveined
    • 1⁄4 teaspoon chipotle powder
    • 1⁄4 teaspoon garlic powder
    • 1⁄2 teaspoon ground cumin
    • 1⁄2 teaspoon chili powder

    Slaw

    • 3 cups shredded purple and green cabbage
    • 1⁄2 cup cilantro - stems and leaves
    • 1.5 Tablespoons lime juice
    • 1⁄2 cup mayonnaise
    • 1⁄2 teaspoon fine sea salt

    Pico de gallo

    • 1⁄2 cup diced cherry tomatoes
    • 1.5 Tablespoons red onion
    • 1 Tablespoon minced cilantro
    • sea salt

    Instructions

    • Add the quinoa to a small pot along with the stock.
    • Bring the pot to a boil, then reduce heat to a low simmer. Leave the pot uncovered, then allow the quinoa to cook until the stock has been absorbed.
    • Place a lid on the pot, then set aside off the heat.
    • Season the shrimp with the chipotle powder, cumin, garlic powder, chili powder, and season with sea salt and fresh ground pepper.
    • Add the mayo, lime juice, cilantro and sea salt to a blender then blend until smooth.
    • mix together the diced tomatoes, red onion and cilantro to make the pico de gallo, then season with salt and pepper.
    • Heat a large skillet to medium heat and add a small amount of oil to it. When the skillet is hot, add the shrimp.
    • Cook on the first side for about 2 minutes, then flip the shrimp over and cook on the second side for another 2 minutes.

    Nutrition

    Calories: 570kcalCarbohydrates: 39gProtein: 32gFat: 33gSaturated Fat: 5gTrans Fat: 1gCholesterol: 298mgSodium: 1845mgPotassium: 753mgFiber: 8gSugar: 4gVitamin A: 754IUVitamin C: 36mgCalcium: 226mgIron: 6mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Creamy Kale Gnocchi
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Comments

    1. Jacqueline Grice says

      April 19, 2020 at 5:16 pm

      Hi Courtney that looks soooo yummy I think I have most in stock... perhaps this will be my meal tonight too.
      Thanks for sharing and stay well
      Hugs
      Jacqueline

      Reply
      • Courtney says

        April 19, 2020 at 6:23 pm

        Hi Jacqueline! Thank you so much! Enjoy! Hope you are keeping well 🙂

        Reply

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