These shrimp taco bowls are loaded with veggies and flavor! Perfectly seasoned shrimp, bell peppers, and avocado on top of easy cauliflower rice. The perfect healthy dinner recipe that is also adaptable to fit your personal taste. Gluten free, dairy-free, Paleo, and Whole30

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A veggie-loaded shrimp taco bowl on a white table cloth with fresh cilantro over the top and forks next to the bowl.

Shrimp Taco Bowls

This is a story about how you can veggie-load pretty much anything…even your favorite comfort foods.

TNNers, I love shrimp tacos. Like in a big, beautiful way. Truly. Madly. Deeply. You get the point.

You see, 9 years ago, my husband, Ken, and I moved from New England to Southern California where they have the most amazing Mexican food. Burritos had never been more delicious. Beans had never been so full of flavor.

And this Maine girl, who had never tasted such delicious Mexican fare, quickly fell head-over-heels in love with shrimp tacos. They became my go-to comfort food that I would sometimes find myself daydreaming about (we all have a food we love that much) and when I became a new mom, shrimp tacos became my takeout food of choice for when life got ahead of me (because it happens to us all).

the makings for Shrimp taco bowls in a cast iron skillet, cooling on a marble surface. There is a bunch of fresh cilantro next to it.

However, when I started moving towards a more home cooked and veggie-loaded approach to our family’s food, I had no intention of leaving shrimp tacos behind me. I loved those suckers too much! Instead, they got a little veggie-loaded makeover into these awesome sauce taco bowls.

Perfectly flavored with homemade and family-friendly taco seasoning, these shrimp bowls are easy to serve deconstructed to little eaters or pile high in a bowl with all your favorite taco fixings! They are also easily adaptable for your own personal taste preference or veggie-loaded journey!

Ready to love shrimp tacos as much as me? Oh good! Let’s do this!

A veggie-loaded shrimp taco bowl on a white table cloth with fresh cilantro over the top and forks, lime and avocado next to the bowl

Suggested Adaptations

  1. Replace some or all of the cauliflower rice with quinoa, white or brown rice. If the idea of just enjoying these taco bowls over just riced cauliflower isn’t something you are ready for, consider adding a little cooked rice or quinoa to the riced cauliflower. I found this to be a very helpful step in transitioning my own palate and often still do this for my young daughter and husband. Heads up, adding rice or quinoa to this dish makes it non-Paleo and is not Whole30 compliant.
  2. Enjoy them in a lettuce wrap or your favorite tortilla. Yeah, if you can’t get down rice cauliflower period (I get it), try serving the shrimp and peppers in lettuce leaves for another veggie-loaded twist. Again, adding the tortilla will makes this a non-Paleo and is not Whole30 compliant dish
  3. Spice it up (or down) as much as you need. My homemade Taco Seasoning is mellow enough for my 7-year-old daughter to enjoy, but the sensitivity of our taste buds varies from person to person. If you are concerned about the spice level of these tacos, consider reducing the chili powder in the seasoning recipe. Or, if you like a little more heat….crank it up by adding more chili powder!

Time saving tip!

Bagged and pre-riced cauliflower can be found in most grocery stories in the fridge or freezer section! Make dinner extra easy and quick by grabbing a bag of that!

Or, if you prefer or need to make your own, just toss the florets of a whole head of cauliflower into your food processor with the “S” blade. Pulse until the florets are “riced” to your preferred size and you are good to go!

Other veggie-loaded dinner recipes you are going to love!

two shrimp taco bowls on a white napkin. There are forks and limes next to the bowls and fresh cilantro sprinkled all over.
5 from 2 votes

Veggie-Loaded Shrimp Taco Bowls

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mexican
Course: Main Course
These shrimp taco bowls are loaded with veggies and flavor! Perfectly seasoned shrimp, bell peppers, and avocado on top of easy cauliflower rice. The perfect healthy dinner recipe that is also adaptable to fit your personal taste. Gluten free, dairy-free, Paleo, and Whole30

Ingredients
 

Homemade Taco Seasoning

  • 1/2 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1-2 teaspoons garlic powder (or to taste)
  • 1 1/2 teaspoons onion powder

Veggie-Loaded Shrimp Taco Bowls

  • 3 tablespoons avocado oil, divided, or other high-smoke-point oil
  • 3-4 cups riced cauliflower
  • 1-2 tablespoons homemade taco seasoning, divided
  • 1 bell pepper, deseed and sliced
  • 1 pound raw shrimp, shelled and deveined
  • 1 large ripe avocado, peeled and diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • salt and  pepper to taste

Instructions
 

Homemade Taco Seasoning

  • Combine everything in a small jar or air-tight container
  • Place lid on container and shake up!
  • Use what you need for this recipe and store leftovers in your pantry to spice up another veggie-loaded dish!

Veggie-Loaded Shrimp Taco Bowls

  • Get two large skillets and place both over medium heat. Add 1 tablespoon of oil to one skillet and remaining 2 tablespoons of oil to the other.
  • Once the oil is hot in the skillet with 1 tablespoon of oil, add the riced cauliflower. Season it with salt and pepper to taste. Toss the cauliflower rice a few times to evenly coat everything and cook for 6-8 minutes (or until cauliflower is tender), stirring a few times.
  • While the cauliflower rice cooks, make the shrimp and peppers.
  • When the oil in the other skillet is hot, add the bell peppers and season with 1/2 of the taco seasoning. Cook for 5 minutes.
  • Add the shrimp to the skillet with the peppers and sprinkle the remaining taco seasoning over them. Toss a few time to coat and cook the shrimp with peppers for 5-6 minutes our until they are pink and cooked through.
  • Portion out the cooked cauliflower rice into bowls and top with the bell peppers and shrimp. Garnish with sliced avocado, chopped cilantro, lime wedges and any other taco fixings you love.
  • Enjoy warm!
Calories: 344kcal, Carbohydrates: 16g, Protein: 27g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 286mg, Sodium: 992mg, Potassium: 826mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1674IU, Vitamin C: 111mg, Calcium: 216mg, Iron: 4mg