Hey guys! I’m back with another healthy meal prep recipe. In the spirit of the Cinco de Mayo holiday, I’ve opted to prepare these super simple Latin-inspired shrimp taco bowls for my meal this coming week. Check out the recipe below:
Spicy Shrimp Taco Bowls
30 medium shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon onion powder (optional)
¼ teaspoon kosher salt Coupons
For the assembly:
3 cups cooked brown rice
2 cup black beans, drained and rinsed
2 cup corn, drained and rinsed
1 cup tomatoes, diced
1 cup cheddar cheese
2 tablespoon cilantro, minced
1 lime, cut into 4 slices
Meal prep containers
- 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 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.
- 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.
Cook brown rice according to package directions before getting started on the shrimp so it cooks while you are preparing the shrimp.
Calories per bowl? Just under 350!
I hope you guys enjoyed this recipe! If you give it a try, let me know!