Mini Shrimp Taco Bowls Recipes

HAWAIIAN SHRIMP TACO BOWLS

Hawaiian Shrimp Taco Bowls image

Shrimp tacos are delicious, but when in a bowl, they are that much better! Taco Bowls are filling, taste amazing and easy to whip up!

Provided by Jordan

Time 30m

Number Of Ingredients 18

Ingredients

1 cup jasmine rice
1 lb jumbo shrimp, (peeled and deveined)
1 tablespoon olive oil
3 garlic cloves, (minced)
1/4 teaspoon chili powder
1 tablespoon worcestershire sauce
1 tablespoon sriracha
2 tablespoons honey
2 mangoes, (diced)
3 ears of corn, (kernels removed)
1/4 cup shredded purple cabbage
pickled onions
cilantro
1/4 cup sour cream
3 tablespoons mayonnaise
1 Iime (juice and zest)
3 tablespoons cilantro (finely chopped)
1 garlic clove (minced)

Steps:

Cook the rice according to package instructions.
In a medium sized mixing bowl, combine olive oil, garlic, chili powder worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for 2-3 minutes until shrimp are opaque and cooked through.
Divide the rice between 4 bowls and top with shrimp, mango, corn, cabbage, pickled onions, and cilantro. Drizzle the Cilantro Lime Crema over the shrimp and serve!
In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.

Nutrition Facts : Calories 511 kcal, Carbohydrate 61 g, Protein 29 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 298 mg, Sodium 702 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

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