Description
These Hawaiian Shrimp Taco Bowls are bursting with tropical flavor! Tender shrimp seasoned with spices, fresh pineapple, avocado, and crisp veggies are served in a bowl, creating a vibrant and satisfying meal that’s perfect for a fun weeknight dinner.
Ingredients
For the Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- ½ red bell pepper, finely chopped
- ½ small red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt to taste
For the Lime Crema:
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave (optional for sweetness)
- Salt to taste
For the Bowls:
- 2 cups cooked white or brown rice (or quinoa for a gluten-free option)
- 1 cup shredded lettuce or cabbage
- 1 avocado, sliced
- ¼ cup crumbled feta cheese or cotija cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
Start by making the pineapple salsa to give the flavors time to meld together. In a medium mixing bowl, combine the diced pineapple, chopped red bell pepper, red onion, jalapeño (if using), and cilantro. Drizzle with lime juice and stir well. Taste and season with salt as needed. Set the salsa aside while you prepare the other components.
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise (if using), lime juice, and honey or agave (if desired). Add a pinch of salt and mix until smooth. Adjust the sweetness and lime juice to your taste preferences. Once combined, set the crema aside.
If you haven’t already prepared the rice, cook it according to the package instructions. For an extra burst of flavor, consider cooking the rice in vegetable broth instead of water. This adds a subtle richness to the base of your taco bowls. Once cooked, fluff the rice with a fork and set aside to cool slightly.
While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels to remove excess moisture, which helps them sear better. In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, and pepper. Toss the shrimp in the spice mixture, ensuring they are evenly coated.
Once the skillet is hot, add the shrimp in a single layer. Cook the shrimp for 1-2 minutes per side, until they turn pink and are cooked through. Drizzle with fresh lime juice for an added zesty kick. Remove from heat and set aside.
To assemble the Hawaiian Shrimp Taco Bowls, start by placing a scoop of rice at the bottom of each bowl. Top with a layer of shredded lettuce or cabbage for crunch.
Next, arrange the cooked shrimp on top of the rice. Spoon the pineapple salsa generously over the shrimp. Add sliced avocado on the side for extra creaminess. Drizzle the lime crema over the top, or serve it on the side for dipping.
If desired, sprinkle with crumbled feta or cotija cheese for added richness, and garnish with fresh cilantro.
Serve the Hawaiian Shrimp Taco Bowls immediately, with lime wedges on the side for an extra burst of citrus. These bowls are best enjoyed fresh, but they can also be stored in the fridge for leftovers.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 12-15g
- Carbohydrates: 45-50g
- Protein: 25-30g