Insanely delicious spicy taco spiced shrimp bowls loaded with cheese, black beans, corn, brown rice and tomato. Make a week’s worth of lunch in under 30 minutes. 
Shrimp tacos on a weekday just happened. Lighter, healthier, and tastier than ever before. Meal prep is getting better and better ever week and I couldn’t think of a better lunch then these spicy flavorful shrimp taco bowls.
These bowls are healthier and nutritionist inside out. Shrimp is considered one of the world’s healthiest foods! Aside from the protein, shrimp are packed with antioxidants, vitamin D, B3, and are also a great low-carb food that can help you lose weight and suppress your appetite.
I like to use brown rice when meal-prepping. It give you a very steady dose of fiber and gives your body a steady controlled energy release to last you throughout the day.
For the sides, I used black beans, corn, cheese and tomatoes. If you want to go the extra step, add chopped salad, sour-cream, salsa or guacamole after re-heating the shrimp.
Shrimp Taco Meal Prep Bowls
Ingredients
- Spicy Shrimp:
- 20 medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder, optional
- 1/4 teaspoon kosher salt
- For the assembly:
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained and rinsed
- 1 cup tomatoes, diced
- 1/2 cup cheddar cheese
- 2 tablespoon cilantro, minced
- 1 lime, cut into 4 slices
- 4 meal prep containers
Instructions
- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
- To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
- To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this recipe was my first attempt at a meal prep, and WOW! It is absolutely delicious. The flavor of the shrimp is phenomenal! I make sure to add shredded lettuce and cheese, guacamole, salsa, and sour cream, and it is absolutely amazing. Pinned for sure!
Very Very good! I swapped frozen cooked chicken I had on hand for shrimp just threw it and marinade in the pan over med until warmed through. Swapped beans for Black Olives and added just a touch of fresh cilantro/coriander to the tomatoes and corn. We will be making it again!!
Can you use already cooked shrimp? I have a bag of frozen cooked shrimp and want to make this for my lunches this week
Using cooked shrimp will leave the shrimp overcooked, rubbery and the spices won’t stick on as much as they would if you started from raw shrimp! If you’d like to try it anyway, I suggest just cooking the shrimp for a few seconds max.
Can you use frozen cooked shrimp?
This was easy, quick & delicious. I subbed cauliflower rice for the brown rice and used canned chili tomatoes because I didn’t have fresh. YUM, thanks Layla!
Hi! Is it ok if I replace the black beans with kidney beans?