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To make Spicy Shrimp Taco Bowls, gather these ingredients: - 1 lb shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup jasmine rice - 2 cups vegetable broth or water - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1/2 cup sour cream or Greek yogurt (optional for topping) You can easily adapt this recipe. Here are some ideas: - Swap shrimp for chicken or tofu if you prefer. - Use brown rice instead of jasmine rice for more fiber. - Replace black beans with kidney beans or chickpeas. - Choose dairy-free yogurt to keep it plant-based. - For a gluten-free option, ensure all packaged items are certified gluten-free. Choosing fresh shrimp and produce makes a big difference in taste. Here’s how: - Look for shrimp that smell fresh, not fishy. - Choose shrimp with a firm texture and a slight sheen. - For produce, pick avocados that yield slightly when pressed. - Select bright tomatoes with no blemishes for the best flavor. - Fresh cilantro should be vibrant and fragrant, not wilted. These simple tips ensure your Spicy Shrimp Taco Bowls are full of flavor and freshness. Enjoy the colorful mix of ingredients as you create your meal! {{ingredient_image_1}} Start by rinsing the jasmine rice. Place the rice in a fine-mesh strainer. Rinse it under cold water until the water runs clear. This step removes excess starch and helps the rice stay fluffy. Next, pour the rinsed rice into a medium saucepan. Add 2 cups of vegetable broth or water. Bring this mixture to a boil over high heat. Once it boils, lower the heat and cover the pot. Simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork to keep it light. While the rice cooks, let's prepare the shrimp. In a large bowl, add 1 pound of peeled and deveined shrimp. Pour in 2 tablespoons of olive oil. Then, sprinkle in 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Season with salt and pepper to taste. Toss the shrimp until they are well coated with the spices. Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook for 3 to 5 minutes. Turn the shrimp halfway through cooking. You want them pink and cooked through. Remove them from the heat to keep them juicy. Now, it's time to build your taco bowls! Grab four serving bowls. Start by adding a layer of the fluffy jasmine rice to each bowl. Next, spoon in black beans and corn. You can use canned black beans, just rinse and drain them first. Top each bowl with the spicy shrimp. Then, add sliced avocado and halved cherry tomatoes. Finish with a sprinkle of fresh cilantro. Squeeze lime juice over each bowl for a burst of flavor. If you like, add sour cream or Greek yogurt on top for creaminess. Enjoy your delicious creation! To cook shrimp just right, aim for a few key points. Start by heating your skillet to medium-high. This step helps the shrimp sear and adds flavor. Toss the shrimp in olive oil and spices first. This mix ensures every piece gets coated well. Cook the shrimp for about 3-5 minutes. Watch for them turning pink and curling. Once they do, they are done. Don't overcook, or they will become tough. Spices make this dish shine, but you can adjust them. If you like more heat, add more cayenne pepper. For a milder touch, cut back on the chili powder. You can also try adding lime zest for a fresh twist. A dash of garlic powder or onion powder can enhance the flavor too. Just taste as you go. This way, you can find the perfect balance for your palate. Meal prep is easy with these taco bowls. Start by cooking the rice and shrimp. Store them in separate containers. This keeps them fresh until you are ready to eat. You can also prepare the black beans and corn ahead of time. Just mix them together, so they are ready to go. When it's time to eat, assemble your bowls. This method saves time and makes weeknight dinners a breeze. Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should turn pink and opaque. Remove them from the heat as soon as they are just cooked through to maintain their tender texture. Rice Rinse: Rinsing the jasmine rice helps remove excess starch, preventing it from becoming gummy and ensuring each grain remains fluffy. Spice Adjustment: Adjust the cayenne pepper according to your spice tolerance. Start with less and add more if you prefer a spicier kick. Fresh Ingredients: Use fresh lime juice for the best flavor. The acidity brightens up the dish and balances the spices beautifully. {{image_2}} If you want a meatless meal, try using roasted veggies. Bell peppers, zucchini, and mushrooms work well. You can also swap shrimp for grilled tofu. It soaks up flavor and has a great texture. Add black beans and corn for protein. Top with avocado and fresh cilantro for a tasty finish. You can adjust the spice to fit your taste. If you like it mild, skip the cayenne pepper. Use just chili powder and cumin for flavor. Want it hotter? Add more cayenne or some jalapeños. You can also serve hot sauce on the side. That way, everyone can spice their bowl as they like. For gluten-free bowls, make sure to use gluten-free tortillas or skip them altogether. The rice and beans are naturally gluten-free. If you want a dairy-free option, use avocado or a dairy-free yogurt instead of sour cream. Many stores offer delicious dairy-free products now. Check labels to ensure they meet your needs. To keep your spicy shrimp taco bowls fresh, store them in airtight containers. Divide the shrimp, rice, and toppings into separate containers. This helps maintain texture and flavor. Make sure to cool the ingredients to room temperature before sealing them. Store in the fridge for up to three days. When ready to eat, take out the rice and shrimp. Heat them in the microwave for two to three minutes. Stir halfway to ensure even heating. If the rice seems dry, add a splash of water before heating. For crispy shrimp, reheat them in a skillet over medium heat for about five minutes. You can freeze the shrimp taco bowls, but it’s best to freeze them without toppings. Place the shrimp, rice, and beans in freezer-safe bags or containers. Be sure to squeeze out air before sealing. They can last up to three months in the freezer. To thaw, place in the fridge overnight before reheating. If you don't have jasmine rice, you can try other types. Here are some good options: - Long-grain white rice - Brown rice - Quinoa - Cauliflower rice Each substitute has a different texture and flavor, but they work well. For brown rice, add more cooking time. Quinoa cooks faster, so check it often. You can tell shrimp is cooked when it turns pink. It should also curl into a C shape. To be sure, you can cut one open. The inside should be opaque, not clear. If you overcook shrimp, they can become tough. Yes, you can use frozen shrimp! Just make sure to thaw them first. To thaw, place them in cold water for about 15 minutes. Once thawed, pat them dry before cooking. This helps the shrimp absorb the spices better. In this blog post, we covered how to make Spicy Shrimp Taco Bowls. You learned about the best ingredients and their substitutes. I shared tips for cooking shrimp and assembling your bowls step by step. We discussed variations for different diets and storage tips for leftovers. Remember, you can create a meal that suits your tastes and needs. I hope you feel ready to cook! Enjoy making these tasty bowls.

Spicy Shrimp Taco Bowls

A flavorful and spicy shrimp taco bowl served with jasmine rice, black 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

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 2 smoked paprika
  • 1 4 cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 cup jasmine rice
  • 2 cups vegetable broth or water
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 4 cup fresh cilantro, chopped
  • 1 whole lime, juiced
  • 1 2 cup sour cream or Greek yogurt (optional for topping)

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and broth is absorbed. Fluff with a fork.
  • While the rice is cooking, in a large bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper until well coated.
  • Heat a skillet over medium-high heat and add the seasoned shrimp. Cook for 3-5 minutes, turning halfway through, until the shrimp are pink and cooked through. Remove from heat.
  • In serving bowls, layer the cooked jasmine rice, followed by black beans and corn.
  • Top each bowl with the spicy shrimp, sliced avocado, cherry tomatoes, and fresh cilantro.
  • Squeeze lime juice over each bowl for added flavor, and add sour cream or Greek yogurt if desired.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword bowl, healthy, shrimp, spicy, taco