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.
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
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.
Notes
Dry the shrimp well before marinating to help them sear, not steam.
For extra flavor, add a splash of lime juice and zest to the rice after cooking.
Assemble bowls just before serving to keep textures crisp and fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 170mg
Keywords: shrimp taco bowl, baja bowl, shrimp rice bowl