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
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
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!