Name: Baja Shrimp Taco Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked white rice; 1 cup thinly sliced purple cabbage; 1 avocado, sliced; 1 cup pico de gallo; 1/4 cup chopped fresh cilantro; 1/4 cup chipotle mayo or Baja crema; 1 lime, cut into wedges

Crispy, smoky shrimp meet vibrant veggies, fluffy rice, and tangy crema in this irresistible Baja Shrimp Taco Bowl. It’s like your favorite beachside taco stand in a single, colorful bowl. Whether you’re trying to clean out the fridge or create a showstopping weeknight dinner, this bowl brings bold flavors and nourishing ingredients to the table.

This dish is as visually stunning as it is satisfying. Perfectly seasoned shrimp get a golden sear, while the toppings—avocado, cabbage, pico de gallo, lime, and creamy sauces—create a fresh contrast that makes every bite pop. It’s a fun, build-your-own kind of meal that even picky eaters can customize to their liking.

Preparation Phase & Tools to Use

Creating the perfect Baja Shrimp Taco Bowl doesn’t require a kitchen full of gadgets, but a few key tools make all the difference:

Cast Iron Skillet or Nonstick Pan: Essential for achieving that gorgeous sear on the shrimp. The high heat gives a lightly crisp edge that locks in flavor.
Sharp Chef’s Knife: Precision is key when slicing avocado, chopping herbs, or dicing veggies for the pico de gallo.
Cutting Board: Opt for a sturdy, non-slip surface to safely prep your produce.

Mixing Bowls: You’ll want a few to prep different elements like the cabbage slaw, guacamole, or shrimp marinade.
Rice Cooker or Saucepan: For fluffy, evenly cooked white rice, a rice cooker takes out the guesswork. If you don’t have one, a good saucepan with a tight lid will do.
Citrus Juicer or Reamer: Fresh lime juice is a must for brightening up every layer of the bowl.

Having these tools prepped and ready makes assembling your bowl fast, fun, and frustration-free.

Ingredients for the Baja Shrimp Taco Bowl

Each ingredient in this bowl is thoughtfully chosen to balance texture, color, and bold flavor:

Shrimp: The star protein, seasoned and pan-seared to bring smoky depth and juicy bite.

White Rice: Acts as a neutral, fluffy base to absorb all the bright, zesty toppings.
Purple Cabbage: Adds crunch, color, and a subtle peppery flavor.
Avocado: Creamy richness that balances the heat from the shrimp and salsa.

Pico de Gallo: A fresh mix of tomatoes, onion, jalapeño, and lime for a tangy, juicy bite.
Fresh Cilantro: Adds herby brightness that complements the shrimp.
Lime Wedges: For a final squeeze of citrus that brings everything to life.

Chipotle Mayo or Baja Crema: Drizzled on top for smoky heat and creamy tang.
Olive Oil and Seasonings: Used for marinating the shrimp—think smoked paprika, garlic powder, chili powder, cumin, salt, and pepper.

How To Make the Baja Shrimp Taco Bowl

Step 1: Marinate the Shrimp

In a bowl, toss the raw shrimp with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper. Let it marinate for 15-20 minutes to soak in all those bold flavors.

Step 2: Cook the Rice

While the shrimp marinates, cook your white rice according to package instructions or in a rice cooker. Fluff with a fork and keep warm.

Step 3: Prep the Toppings

Thinly slice the purple cabbage, dice the avocado, and prepare the pico de gallo by combining chopped tomatoes, onions, jalapeños, cilantro, and lime juice. Set everything aside.

Step 4: Sear the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp and sear for 2-3 minutes per side, or until opaque and slightly charred. Remove from heat.

Step 5: Assemble the Bowl

Start with a scoop of rice as your base. Add the cabbage, pico, and avocado. Top with hot shrimp, fresh cilantro, and a generous drizzle of chipotle mayo or Baja crema. Serve with lime wedges on the side.

Serving and Storing Your Baja Shrimp Taco Bowl

This Baja Shrimp Taco Bowl is best served immediately while the shrimp is hot and the ingredients are crisp and fresh. Serve it in individual bowls so everyone can customize their own perfect combo of toppings. Want to turn it into a taco night? Skip the rice and wrap it all in warm corn tortillas for a fun twist.

If you have leftovers, store each component separately to maintain freshness. Keep the shrimp in an airtight container in the fridge for up to 2 days. The rice, pico de gallo, and sliced cabbage can also be stored individually. Avocado is best cut fresh when ready to eat.

Reheat the shrimp gently on the stovetop or in the microwave, and build your bowl again for a quick next-day lunch.

Frequently Asked Questions

What kind of shrimp should I use?

Medium to large raw, peeled, and deveined shrimp work best. Fresh or frozen (thawed) both cook beautifully when marinated.

Can I make this bowl ahead of time?

You can prep the toppings, rice, and shrimp marinade ahead. Cook the shrimp just before serving for the best texture and flavor.

Is this recipe spicy?

The heat level is moderate due to chili powder and jalapeños. For less heat, skip the jalapeño in the pico and use a mild crema. For more spice, add hot sauce or cayenne to the marinade.

What can I substitute for rice?

Try quinoa, cauliflower rice, or even greens like shredded romaine for a low-carb bowl option.

Can I use frozen shrimp?

Absolutely. Just make sure they’re fully thawed and patted dry before marinating so they sear properly.

What’s the best way to make it dairy-free?

Use a dairy-free chipotle sauce or avocado crema and double-check seasonings for hidden dairy. Everything else is naturally dairy-free!

Want More Bowl Ideas with a Flavor Punch?

If this Baja Shrimp Taco Bowl hit the spot, you’re going to love these other Life With Olivia bowl and savory dinner recipes:

Shrimp Burrito Bowls for a Tex-Mex twist packed with seasoned rice and salsa.

Sweet Garlic Chicken in the Crockpot for a savory-sweet bowl meal with zero fuss.
One-Pan Sweet and Tangy BBQ Sausage Rice if you’re in the mood for bold comfort food.
Cajun Ranch Shrimp and Sausage Pasta Skillet for creamy spice in every bite.

Creamy Jamaican Shrimp Rasta Pasta for island-inspired flavor with a kick.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time. Follow me on Pinterest for daily inspiration and more bowls, bakes, and crave-worthy meals.

And I’d love to hear how yours turned out! Did you pile on extra avocado or give it a spicy crema drizzle? Let me know in the comments or tag me if you share your bowl on social.

Questions are welcome too—let’s make dinner easier and tastier together.

Baja Shrimp Taco Bowl

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 4 servings

Print Recipe

Description

This Baja Shrimp Taco Bowl delivers sizzling shrimp, creamy avocado, crisp cabbage, and vibrant pico de gallo over a fluffy bed of rice—all brought together with a smoky, tangy drizzle. It’s the kind of colorful, customizable bowl that makes dinner feel like a mini vacation.

Instructions

1. In a bowl, combine shrimp with olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper. Let marinate for 15–20 minutes.

2. Cook white rice according to package instructions or in a rice cooker. Fluff and keep warm.

3. Slice the purple cabbage, dice the avocado, and make the pico de gallo by mixing tomatoes, onion, jalapeño, cilantro, and lime juice.

4. Heat a skillet over medium-high heat. Sear shrimp 2–3 minutes per side until opaque and slightly charred.

5. To assemble, start with rice, then add cabbage, pico, and avocado. Top with shrimp, cilantro, and a drizzle of chipotle mayo. Serve with lime wedges.