Blackened Shrimp Taco Bowl
A flavorful and healthy blackened shrimp taco bowl, perfect for meal prep lunches. This dish combines the boldness of blackened shrimp with the freshness of a taco salad.
Equipment
- 1 Mixing Bowl medium
- 1 Skillet non-stick
- 1 Tongs
Ingredients
Blackened Shrimp
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tbsp blackened seasoning
Taco Bowl
- 2 cups cooked brown rice
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 2 tbsp lime juice
Instructions
Preparation
- In a medium mixing bowl, combine shrimp, olive oil, and blackened seasoning. Toss until shrimp are thoroughly coated.
- Heat a non-stick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until opaque and slightly charred.
Assembly
- Divide cooked brown rice among bowls. Top with black beans, corn, cherry tomatoes, and blackened shrimp. Add avocado slices and drizzle with lime juice.
- Enjoy immediately, or refrigerate for meal prep.
Storage
- Keep bowls in airtight containers and refrigerate for up to 4 days. Store dressing separately.
- Reheat bowls (without avocado) in the microwave for 1-2 minutes. Add fresh avocado just before serving.
Notes
Pro Tips: Ensure shrimp are dry before seasoning. Ingredient Substitutions: Use grilled chicken or tofu. How to Serve: Pair with fresh lime wedges. Storage & Freshness: Store dressing separately. Make-Ahead Tips: Prep ingredients in advance.