Easy Shrimp Taco Bowl with Wild Gulf Shrimp
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This Easy Shrimp Taco Bowl features Wild Gulf shrimp seasoned with spices, served over a bed of white rice, crisp lettuce, and black beans. Topped with fresh avocado, juicy tomatoes, and a fresh mango salsa, it’s a vibrant, healthy meal perfect for a quick and flavorful dinner.
Ingredients
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6-8 Wild Gulf Shrimp
olive oil
2 tbsp fish taco seasoning
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2 cups white rice, cooked according to package
½ cup chopped lettuce
¼ cup cherry tomatoes, halved
¼ cup black beans, rinsed and pat dry
sliced radish
sliced jalapeno
cilantro to garnish
dressing of choice
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1 ripe mango
1 red bell pepper
1 jalapeño, seeds removed
juice of 1 lime
salt and pepper
Directions
Thaw gulf shrimp. Once thawed, place in a bowl or a ziploc bag and add 1 tbsp olive oil and 1 tbsp taco seasoning.
While the shrimp marinate, prepare the mango salsa by chopping all of the ingredients and adding to a bowl. Season with lime juice, salt, and pepper. If you have extra, this will save for 2-3 days in the fridge after.
In a skillet over medium-high heat, add a drizzle of olive oil and cook the shrimp for 2 minutes per side.
Prepare the bowl by assembling the rice, the toppings, the shrimp, and the mango salsa.
Serve with the dressing of your choice and enjoy!
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