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Veggie-Loaded Shrimp Taco Bowls

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
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: shrimp taco, taco bowl
Servings: 4 servings
Calories: 344kcal

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!

Nutrition

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