It feels like its been YEARS since I’ve made us some rice bowls. I would cook up a shrimp taco bowl at least once a week. They’re a super easy way to put together a meal for the family (or in our case mom and dad, because Brayden is too picky!) and a very multi-task friendly meal!

Since its already getting a little cooler out, I thought instead of grilling shrimp, I’d pan fry it in a little cholula, cumin, paprika, garlic and salt. Then making a version of my avocado pico that my wife loves everything is pretty much set.

You can either use a quick Spanish rice recipe, or go the store bought route and pick up some pre-made spanish rice. Although I’m curious if this is a think outside California? I often find myself recommending things that you guys can’t seem to find anywhere. But here’s a a link to my favorite store bought spanish rice if you need help!

Quick pointer: have you pan searing hot. Then with a little olive oil in the pan, being to add your shrimp and just leave it there for a few minutes. This will begin to give your shrimp a beautiful char to add some color and texture to the outside of your shrimp!

Serve your shrimp taco bowls on rice, black beans and topped with a little cilantro, cojita cheese and some lime wedges. If you want to add a little crunch, toss in some tortilla strips to make it “extra” or “living its best life” or whatever it is the kids say these days! I’m a cool Dad, I swear!!!

Shrimp Taco Rice Bowl

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 bowls
Print Recipe

Ingredients

FOR THE SHRIMP

  • 2/3 lb shrimp peeled, deveined
  • 1 tbsp Cholula Chipotle Hot Sauce or your favorite hot sauce
  • 1/2 tbsp cumin
  • 1/2 tbsp paprika
  • 1 clove minced garlic
  • 1 tsp kosher salt

FOR THE AVOCADO PICO

  • 1 large avocado
  • 1 small jalopeno
  • 1 tsp kosher salt
  • 1 cup cherry tomatoes
  • 1/4 cup chopped cilantro

FOR THE RICE BOWL

  • 1 cup spanish rice
  • 16 oz canned black beans
  • 1/4 cup cojita cheese crumbled
  • !/4 cup chopped cilantro
  • handful tortilla strips
  • 1 whole lime cut into wedges

Instructions

  • If you're cooking rice, begin that now, along with warming up your beans in a pot. while while everything is cooking, pat shrimp dry and place in a large bowl. Toss in hot sauce, cumin, paprika, salt and garlic. Toss until evenly coated, then place in the fridge.
  • Prepare the avocado pico, by cutting avocado into 1/2 inch sized cubes. Place in a bowl with cherry tomatoes that are cut in half, or in wedges. Toss with cilantro, chopped jalapeno, and salt. Place in fridge until ready to serve.
  • To cook shrimp, add about 2 tbsp oil into a hot pan, place shrimp in to the pan and let sear for about 2 minutes on one side, then flip on the other side and continue to cook for another 2 minutes or until completely opaque
  • In a bowl, add rice, black beans and avocado pico. Top with cojita cheese, cilantro, and serve with lime wedges. Optionally you can top with tortilla strips as well. Enjoy!

 

 

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