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Delicious shrimp taco lunch bowls with fresh ingredients and vibrant toppings.

Shrimp Taco Lunch Bowls

A delightful mix of savory shrimp, fresh veggies, and creamy ranch that captures the flavors of summer in a quick and easy bowl.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons lime juice freshly squeezed
  • 0.5 cup cilantro chopped
For the Bowl
  • 2 cups rice cooked according to package instructions
  • 1 cup jalapeño sliced
  • 4 cups coleslaw mix or shredded cabbage with carrots
  • 1 medium avocado sliced
  • 0.5 cup ranch dressing for drizzling

Method
 

Preparation
  1. Marinate the shrimp in lime juice and chopped cilantro for 30 minutes.
  2. Cook the rice according to package instructions. Add more cilantro and lime juice once it’s cooked.
  3. Make the jalapeño coleslaw by mixing together chopped cabbage, sliced jalapeño, and coleslaw dressing.
Cooking
  1. Grill or sauté the marinated shrimp until they are cooked through.
Assembly
  1. Assemble the bowls by layering rice, shrimp, coleslaw, and top with avocado and a drizzle of cilantro lime ranch dressing.

Notes

These bowls are best served immediately while the shrimp is hot. You can add extra toppings like lime wedges, hot sauce, or fresh herbs for extra flavor. For best flavor, don’t skip the marinating step; it makes a significant difference! Try using brown rice or quinoa for a healthier twist. If you prefer more spice, add more jalapeños or a dash of hot sauce.