# Shrimp Taco Bowls

All the best parts of shrimp tacos in a bowl: spiced shrimp, rice, black beans, corn, and avocado.

- **Time:** 20 min

- **Servings:** 4 servings

- **Difficulty:** Easy

## Ingredients

- 1.5 lb shrimp, peeled and deveined

- 2 cups cooked rice

- 1 can (15 oz) black beans, warmed

- 1 cup corn kernels

- 1 cup pico de gallo

- 1 avocado, diced

- 2 tsp taco seasoning

- 2 tbsp olive oil, plus lime wedges for serving

## Instructions

- Toss the shrimp with the taco seasoning and olive oil.

- Sear in a hot skillet 2 minutes per side until pink and curled.

- Divide the rice among four bowls.

- Top with black beans, corn, shrimp, pico de gallo, and avocado.

- Serve with lime wedges.

**Tags:** [High-Protein Recipes](/recipes/#high-protein)

## More recipes to try

- [Chicken Breast Bowl](/chicken-breast-bowl/)
- [Red Lentil Curry](/lentil-curry/)
- [Turkey Chili](/turkey-chili/)

## Frequently asked questions

### How long does it take to make Shrimp Taco Bowls?

Shrimp Taco Bowls takes about 20 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Shrimp Taco Bowls?

Yes. Cook Shrimp Taco Bowls as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Shrimp Taco Bowls?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.