Shrimp Taco Bowls with Low-Fat Creamy Cilantro Sauce

Spicy shrimp taco bowls loaded with avocado, black bean, corn, tomato, rice and topped with a creamy skinny jalapeno cilantro sauce. 
Shrimp Taco Bowls with Low-Fat Creamy Cilantro SauceIf you’re a fan of shrimp tacos then you’re going to love these shrimp taco bowls. They are everything you love about a good shrimp taco but in a bowl. The shrimp is coated with taco seasoning and pan grilled on high heat until charred and tender.

The shrimp is then placed on a bed of rice and veggies and topped with a quick low-fat cilantro sauce.  If your watching your weight, go ahead and skip the rice and use your favorite greens as the base! Shrimp Taco Bowls with Low-Fat Creamy Cilantro Sauce

4.5 from 2 votes
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Healthy Shrimp Taco Bowls with Creamy Cilantro Sauce

For low-carb, replace 1 cup of cooked rice with 1 cup of lettuce or greens.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 bowls
Author Layla

Ingredients

  • 1 cup brown rice
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons taco seasoning packet or home-made
  • 1 tablespoon olive oil
  • 1 avocado peeled, pitted and sliced
  • 1 cup tomato chopped (any type)
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn rinsed and drained
  • 1/4 cup onion minced
  • 1/2 cup tortilla strips optional
  • 1 lime cut into wedges
  • Jalapeno cilantro sauce
  • 1/4 cup cilantro chopped
  • 1 jalapeno deseeded
  • 1 garlic clove minced
  • 1/2 cup low-fat greek yogurt or sour-cream
  • salt and pepper to taste

Instructions

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

  2. Coat shrimp in 2 tablespoons taco seasoning. Heat a large heavy-duty pan to high heat. Add olive oil and shrimp to pan. Cook shrimp on high heat for 2-3 minutes per side without over-crowding.

  3. To make cilantro sauce: Pulse all the ingridents in a food processor or blender for 1 minute or until the garlic and jalapeno are no longer visible.
  4. To assemble bowls: Divide cooked rice into four bowls. Top each bowl with 1/4th of the shrimp, avocado, tomato, black beans, corn, onion and tortilla strips. Drizzle with a squeeze of lime and the cilantro sauce and enjoy!

 

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    Comments

    Lisalen

    I made this last night for dinner for my daughter and I. The dressing seemed really thick, so i added lime juice to the mixture and it was perfect! definitely adaptable recipe that i will go to again. thanks!

    James Chadwick

    Made these last night for the family and everyone loved it. I used lettuce in place of rice, skipped the tortilla strips, and bought cilantro avocado yogurt dressing instead of making it. I will definitely add this to the regular meal rotation!

    Sean Mahan

    I don’t even eat shrimp, but with this recipe I’d sure give it a try!