Blackened Shrimp Taco Bowls

4 from 1 vote

Juicy blackened shrimp is an incredible protein twist in these colorful blackened shrimp taco bowls! Easy to meal prep ahead of time and you can customize them with your favorite toppings.

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 394kcal

Ingredients

Blackened Shrimp

1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb medium shrimp (peeled and deveined)
2 tablespoons vegetable or canola oil

Taco Bowls

4 cups hot cooked white or brown rice
2 medium avocados, pitted and diced into 1/2-inch cubes
2 medium tomatoes, cored and diced into 1/2-inch cubes
1 medium red onion, finely diced
1 cup canned black beans, drained and rinsed
Tortilla chips, fresh cilantro, cotija cheese, and fresh lime wedges for serving

Instructions

Blackened Shrimp

In a small bowl, combine all spices. Place shrimp in a large bowl, sprinkle spice mixture over top and evenly toss to combine.
In a large nonstick skillet over medium-high heat, heat vegetable oil until shimmery. Working in batches if needed, add shrimp to pan in a single layer and sear 3-4 minutes on each side, flipping once until shrimp is golden brown. Repeat cooking with any remaining shrimp, adding more oil to pan as needed. Keep cooked shrimp warm.

Taco Bowls

Divide hot rice between 4 serving bowls and top with shrimp, avocados, tomatoes, red onion, and black beans. Garnish bowls with tortilla chips, cilantro, and cotija cheese. Squeeze fresh lime over top and serve bowls immediately. Enjoy!

Notes

Storing Instructions

Store taco bowls in refrigerator up to 4 days. See blog post for specific meal prep instructions.

Nutrition