Chipotle Shrimp Taco Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 25 min · Shellfish · pescatarian, gluten-free, dairy-free, high-protein
438 cal
32g protein
46g carbs
14g fat
per serving · estimated
Ingredients
- 3/4 lb Large shrimp, peeled and deveined
- 1 1/2 cups Cooked cilantro-lime rice
- 1 can (15 oz), rinsed Canned black beans
- 1 cup, shredded Green cabbage
- 1, sliced Avocado
- 1 Lime
- 3/4 tsp Chipotle chili powder
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Pat the shrimp dry and toss with chipotle chili powder, salt, and 1 tbsp oil.
- Heat remaining oil in a skillet over medium-high and cook the shrimp until pink and opaque, about 2 minutes per side.
- Warm the black beans in a small saucepan.
- Toss the shredded cabbage with the juice of 1 lime and a pinch of salt.
- Divide the rice among bowls and top with shrimp, black beans, cabbage slaw, and avocado.
- Squeeze the remaining lime over each bowl.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.