Sautéed Shrimp Taco Bowl

See this right here. This is the recipe I make non stop or anytime I don't know what to make because not only is it delicious, but it has every nutrient I need for a balanced, nutritious, and filling dinner.

This is my Sautéed Shrimp Taco Bowl. I've made it for years and it's time YOU make it for yourself.

It looks like there are many steps to this, yes. But, make this just once and meal prep the rest. Then, the next days after you'll be so happy you spent that extra time cooking.

You're going to need shrimp, black beans, lettuce, basmati rice, tomato, onion, cilantro, avocado, and lime to make this recipe! You have your vegetables (tomato, lettuce, onion), your protein, your fiber (black beans), your carbs (rice), and your healthy fats (avocado) all in one spicy bowl. This is the perfect meal after a workout or a long day at work/school. So, let's do this!

Yields: 3 (or meal prep the rest for yourself)

Portion: 1 bowl

Prep time: 20 minutes

Total time: 45 minutes

This recipe is dairy free, gluten free, and pescatarian.

---

Ingredients:

½ avocado sliced thinly

1 can of black beans, drained, rinsed

1 bunch of lettuce, finely chopped

1 lime

Lemon pepper

Sautéed shrimp:

5 large shrimp (don't make more unless you're making some for friends or family, shrimp isn't the best the next day so always make it fresh! Each person should get 5 shrimp)

1 lime

Salt to taste

Chili lime seasoning o your liking

Black pepper to your liking

1 clove of garlic, minced

2 TBSPs extra virgin olive oil

Pico de gallo:

5 ripe tomatoes, finely diced (medium sized)

1 white onion, finely diced

½ bunch of fresh cilantro, finely diced

1 medium jalapeño, finely diced (seeds removed)

--> if you prefer less spice, please feel free to opt out of the jalapeño

2 TBSPs of lime juice

--> give or take, feel free to add less or more lime

1 TSP salt

--> salt more or less to taste

Basmati rice:

1 cup of basmati rice

Boiling water (when you pour water into a pot, it should always be boiling)

Salt to taste

3 TBSPs extra virgin olive oil

---

Instructions: (these instructions will be for one serving bowl but simply repeat the steps for more people or save the rest in Tupperware to meal prep)

1. First, grab a serving bowl and add 2 handfuls of lettuce.

2. Have your rice soaking and your black beans washed.

3. Have your shrimp defrosted and patted dry. Butterfly them.

4. Add them into a bowl and season with 1 TBSP of olive oil, juice of 1 lemon, and minced garlic. Season with chili lime, salt, and black pepper to your liking. No more than 1 TSP each.

4. Now, grab a medium sized frying pan. Pour in 2 TBSPs olive oil on medium-high. Once it simmers, add in the shrimp. They need to be sautéed on each side for 3-4 minutes until the tails turn pink.

5. Once the shrimp is done, set them on the side and in that same pan, add in the black beans. Sauté them until they start opening up. Set them on the side for later use.

6. At this time your rice should be cooking and about to finish. Here is how you cook the rice.

1. First, grab a small bowl and add in 1 cup of basmati rice. Pour in water and allow the rice to soak for up to 20 minutes. You are going to notice the water become very cloudy. This is the starch from the rice, which will allow you to easily digest the rice later.

2. Drain the water, rinse the rice once more, drain again, and have it on the side to cook.

3. Grab a small pot, place it onto the stovetop on medium high heat, and pour in 3 TBSPs of olive oil.

4. Once the olive oil simmers, add in the rice and stir.

5. Pour in the water. The trick is to have the water be 1 inch above the rice. It will be about 2 cups of water, but pay attention to the water levels the most.

6. Add 1 TSP of salt for now, stir, and cover. Turn the heat down to medium low.

7. Avoid stirring to allow the rice to settle and absorb the water well.

8. You can peak at the rice to see if it's absorbing the water well and becoming fluffy. All of the water should be absorbed around 15 minutes in. Add salt if you'd like (just taste a grain of rice)

9. Once the rice is done, turn the heat off and remove it off that stove top. Allow the rice to settle to finish absorbing any of the excess liquid.

10. Remove the cover and fluff the rice with a fork. Check to see if there is any extra liquid, and allow it to sit for another 5 minutes.

7. While the rice was cooking you should have chopped up and prepared your pico de gallo. Here is how you make it.

1. Grab your large serving bowl of choice, chop and add in the onion and jalapeño. Add the lime juice and salt. Mix well.

2. Now chop the tomato and cilantro and add them into the bowl. (This way you allowed the onion and jalapeño to marinate in the lime and salt juice.)

3. Stir the veggies up and taste for salt. Add if necessary.

4. I usually allow the pico de gallo to marinate in the fridge for up to 30 minutes for better and fresher flavor.

5. When you're about to serve, make sure you use a slotted spoon or large serving fork so you don't transfer the tomato liquid onto your food. (I only used a wooden spoon for the aesthetic so ignore me!)

8. Now, let's take a look. Your shrimp is done, your black beans are cooked, your rice is cooked, your pico de gallo is made, and your lettuce is prepared. Let's put it all together!

9. Top your lettuce with shrimp, about 5 spoonfuls of rice, 3 spoonfuls of black beans, and your desired amount of pico de gallo.

10. Add your sliced avocado, drizzle on a bit of lime, and season with lemon pepper. Enjoy!

Make sure to save the rest of the food you didn't use.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD