Shrimp Taco Rice Bowl

It feels like its been YEARS since I’ve made us some rice bowls. I would cook up a shrimp taco bowl at least once a week. They’re a super easy way to put together a meal for the family (or in our case mom and dad, because Brayden is too picky!) and a very multi-task friendly meal!

Since its already getting a little cooler out, I thought instead of grilling shrimp, I’d pan fry it in a little cholula, cumin, paprika, garlic and salt. Then making a version of my avocado pico that my wife loves everything is pretty much set.

You can either use a quick Spanish rice recipe, or go the store bought route and pick up some pre-made spanish rice. Although I’m curious if this is a think outside California? I often find myself recommending things that you guys can’t seem to find anywhere. But here’s a a link to my favorite store bought spanish rice if you need help!

Quick pointer: have you pan searing hot. Then with a little olive oil in the pan, being to add your shrimp and just leave it there for a few minutes. This will begin to give your shrimp a beautiful char to add some color and texture to the outside of your shrimp!

Serve your shrimp taco bowls on rice, black beans and topped with a little cilantro, cojita cheese and some lime wedges. If you want to add a little crunch, toss in some tortilla strips to make it “extra” or “living its best life” or whatever it is the kids say these days! I’m a cool Dad, I swear!!!

Shrimp Taco Rice Bowl

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2 bowls

Print Recipe

Ingredients

FOR THE SHRIMP

• 2/3 lb shrimp peeled, deveined
• 1 tbsp Cholula Chipotle Hot Sauce or your favorite hot sauce
• 1/2 tbsp cumin
• 1/2 tbsp paprika
• 1 clove minced garlic
• 1 tsp kosher salt

FOR THE AVOCADO PICO

• 1 large avocado
• 1 small jalopeno
• 1 tsp kosher salt
• 1 cup cherry tomatoes
• 1/4 cup chopped cilantro

FOR THE RICE BOWL

• 1 cup spanish rice
• 16 oz canned black beans
• 1/4 cup cojita cheese crumbled
• !/4 cup chopped cilantro
• handful tortilla strips
• 1 whole lime cut into wedges

Instructions

• If you're cooking rice, begin that now, along with warming up your beans in a pot. while while everything is cooking, pat shrimp dry and place in a large bowl. Toss in hot sauce, cumin, paprika, salt and garlic. Toss until evenly coated, then place in the fridge.
• Prepare the avocado pico, by cutting avocado into 1/2 inch sized cubes. Place in a bowl with cherry tomatoes that are cut in half, or in wedges. Toss with cilantro, chopped jalapeno, and salt. Place in fridge until ready to serve.
• To cook shrimp, add about 2 tbsp oil into a hot pan, place shrimp in to the pan and let sear for about 2 minutes on one side, then flip on the other side and continue to cook for another 2 minutes or until completely opaque
• In a bowl, add rice, black beans and avocado pico. Top with cojita cheese, cilantro, and serve with lime wedges. Optionally you can top with tortilla strips as well. Enjoy!