Shrimp taco bowls

Shrimp taco bowls

OK! Last one to round out Mexican week. I'm surprised at how far these ingredients stretched and how many different things I could make from them. So far I've made enchiladas, tortilla soup, tacos, and quesadillas. This time I swapped the flour tortillas for rice, and that's all it takes to make something a "bowl". 


  • Shrimp, deveined, shell off, head removed (gross)
  • 1/2 tsp chili powder
  • 1/2 tsp tandoori seasoning
  • 1 tsp fish seasoning
  • 1 tsp taco seasoning
  • 1 tbsp oil
  • 4 large garlic cloves, grated
  • 2 tsp lemon juice
  • 1 cup frozen corn
  • 1 cup black beans
  • 2 green onions, diced
  • 1/2 yellow onion, diced
  • 1 cup sliced purple cabbage
  • Cilantro
  • 1 cup cooked white rice
  • Salsa verde


Place shrimp in a non-reactive bowl and marinate with chili powder, tandoori, fish, and taco seasonings, oil, garlic, and lemon juice for 20 minutes in the fridge. Cook shrimp + marinade on low heat, then remove from heat and set aside. In the same pan, warm the black beans and corn. You don't need additional seasoning since there will be plenty left over from the shrimp to flavor them. Assemble the dish. Place rice in a bowl and top with cooked shrimp, corn + bean mix, raw onions, cabbage, and cilantro. Drizzle with salsa verde (and cheese if you want).