Mexican Shrimp Taco Bowl (GLP-1 Friendly, High-Protein, High-Fiber)
AUTHOR:
A Mexican shrimp taco bowl with smoky lime-marinated shrimp, black beans, and avocado, ready from stovetop to table in 30 minutes.
Equipment
- Food storage containers
- Skillet
- Rice cooker (optional)
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 2/3 cup rice
- 1 cup black beans (canned)
- 1/2 cup corn (frozen or fresh)
- 1 cup purple cabbage (shredded)
- 1 cup cherry tomatoes (halved)
- ¼ cup red onion (sliced thinly)
- 1 avocado (sliced)
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
- Cook the rice according to package instructions
- Cook the corn and warm black beans in a small pot until heated through
- Shred the purple cabbage, halve the cherry tomatoes, slice the red onions, and slice the avocado
- Toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper, and lime juice until every piece is coated
- Heat a skillet over medium-high heat and cook the shrimp 2 to 3 minutes per side, until pink and opaque
- Layer rice with shrimp, black beans, corn, cabbage, tomatoes, avocado, and red onions.
- Garnish each bowl with fresh lime wedges and cilantro
- Serve immediately or pack into containers for meal prep