Recipe: Shrimp Taco Bowls with Creamy Cilantro Sauce

Shrimp Taco Bowls with Creamy Cilantro Sauce

If you’re a fan of shrimp tacos then you’re going to love these shrimp taco bowls. They are everything you love about a good shrimp taco but in a bowl. The shrimp is coated with taco seasoning and pan grilled on high heat until charred and tender.

The shrimp is then placed on a bed of rice and veggies and topped with a quick low-fat cilantro sauce.  If your watching your weight, go ahead and skip the rice and use your favorite greens as the base!

Shrimp Taco Bowls with Creamy Cilantro Sauce

THE RECIPE:

Ingredients:

  • 1 cup brown rice
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons taco seasoning
  • 1 tablespoon olive oil
  • 1 avocado peeled, pitted and sliced
  • 1 cup tomato chopped (any type)
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn rinsed and drained
  • 1/4 cup onion minced
  • 1/2 cup tortilla strips optional
  • 1 lime cut into wedges
  • Jalapeno cilantro sauce
  • 1/4 cup cilantro chopped
  • 1 jalapeno deseeded
  • 1 garlic clove minced
  • 1/2 cup low-fat greek yogurt or sour-cream
  • Salt and pepper to taste


Instructions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Coat shrimp in 2 tablespoons taco seasoning. Heat a large heavy-duty pan to high heat. Add olive oil and shrimp to pan. Cook shrimp on high heat for 2-3 minutes per side without over-crowding.
  3. To make cilantro sauce: Pulse all the ingridents in a food processor or blender for 1 minute or until the garlic and jalapeno are no longer visible.
  4. To assemble bowls: Divide cooked rice into four bowls. Top each bowl with 1/4th of the shrimp, avocado, tomato, black beans, corn, onion and tortilla strips. Drizzle with a squeeze of lime and the cilantro sauce and enjoy!

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