This shrimp taco salad bowl is perfect for meal prep, a quick lunch, or healthy dinner. With spicy shrimp, black beans, corn, romaine lettuce, and mango salsa, it’s a refreshing and healthy dish for any occasion.
If you’re in the mood for both a taco and a salad, then this recipe is perfect for you! This shrimp taco salad bowl combines all the goodness of burrito bowls and taco salad bowls from chain restaurants like Chipotle and Qdoba, but with healthier, fresher ingredients. Plus, the mango salsa is just so so good – I love adding it to everything lately. And soon you will too!
Shrimp Nutrition Benefits
Shrimp is incredibly nutritious and high in protein. 3 ounces of shrimp contain 17 grams of protein. Shrimp is a good source of selenium, vitamin B12, iron, phosphorus, and niacin. It contains astaxanthin, a powerful antioxidant that helps to protect your body from inflammation. Shrimp is also an excellent source of iodine, which is essential for thyroid and brain health.
- Shrimp: This lean, high-protein shellfish tastes amazing with the spice mixture it is broiled in.
- Mango: Juicy and sweet, mango makes this shrimp taco bowl POP!
- Tomato: Perfect for balancing out the sweetness of the mango.
- Red onion: Makes the mango salsa come alive and adds a nice crunch.
- Romaine lettuce: A nice crunchy and refreshing base for the shrimp taco bowls.
- Black beans: These nutritious beans are high in protein and fiber, helping you stay full for hours after you eat.
- Corn: The combination of beans and corn is just so perfect.
- Avocado: Full of healthy fats and adding a creamy touch to the taco salad bowl – how can you NOT include avocados?!
- Lime, avocado oil, salt, and cilantro: Delicious flavoring agents to the recipe that make it nice and zesty!
- Chili lime seasoning and smoked paprika: One of my favorite ways to season fish and shrimp because they add just the right amount of spiciness.
How to Make Shrimp Taco Bowls
- Preheat the oven to broil. Line a baking sheet with aluminum foil. Dry off the shrimp thoroughly with a paper towel. If you’re using frozen shrimp, see my notes below.
- Season the shrimp: In a medium bowl, combine chili lime seasoning, smoked paprika, avocado oil, and lime juice. Add shrimp to bowl. Use tongs to thoroughly coat the shrimp with the spice mixture.
- Broil the shrimp: Place seasoned shrimp on baking sheet and broil for 3 minutes. Use tongs to flip the shrimp and broil for an additional 3 minutes. Remove the baking sheet from the oven and set aside.
- Prepare mango salsa: Dice the mango, tomatoes, red onion, and cilantro. In a medium bowl, combine diced mango, tomatoes, red onion, lime juice, and cilantro. Mix well and season with salt to taste.
- Assemble the shrimp taco bowls: Place chopped romaine lettuce in a bowl. Top with the spicy shrimp, corn, black beans, mango salsa, and sliced avocado. Drizzle remaining avocado oil over the taco bowls. Squeeze the remaining lime juice over each taco bowl for some added citrus. Season with salt to taste.
Meal Prep Shrimp Taco Bowls
This shrimp taco bowl is great for meal prep! If meal prepping, I recommend adding the lettuce on top so that it lasts longer. If you add the lettuce first, it will likely get soggy from the toppings after one day. You can also store the chopped lettuce in a separate container and add it to the shrimp taco bowls when you’re ready to eat. Store the meal prep shrimp taco bowls in airtight containers in the fridge for up to 3-4 days.
- If you use frozen shrimp in this recipe, make sure the shrimp is completely thawed before cooking it. This will ensure that it cooks evenly. Thaw the shrimp overnight or under cold running water until it is completely thawed.
- Make sure to dry off your shrimp completely with a paper towel. This will allow the spice mixture to stick to the shrimp.
Variations and Substitutions
- Make it dairy-free: This recipe is already dairy-free, so no changes are necessary.
- Make it gluten-free: This recipe is already gluten-free, so need to change anything!
- Vegan variation: If you wish to make this dish vegan, swap the shrimp for grilled or baked tofu or chickpeas.
What to Serve with Shrimp Taco Salad Bowls
This shrimp taco salad bowl recipe would be delicious served with:
- Chips and guacamole: You can even chunk the chips and add them to the salad for for an amazing crunch!
- Chips and salsa: Some crunchy chips and spicy salsa would taste delicious on the side.
- Brown or white rice: If you want to make this taco salad bowl heartier, you can serve it with rice.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More Easy Mexican-Inspired Recipes:
- Shrimp Taco Lettuce Wraps
- Spaghetti Squash Burrito Bowls
- Chickpea Tacos with Cauliflower and Cilantro Lime Sauce
- Vegetarian Enchiladas Verdes
- Fish Tacos with Mango Salsa
- 16 jumbo shrimp, peeled and deveined
- 2 teaspoons chili lime seasoning
- 2 teaspoons smoked paprika
- 1 tablespoon avocado oil, divided
- 2 medium limes, juiced, divided
- 1 medium mango, peeled and diced
- 2 kumato tomatoes, diced
- ¼ medium red onion, diced
- 1 tablespoon cilantro, chopped
- 1 heart romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained and rinsed
- ½ large avocado, sliced
- Preheat the oven to broil. Line a baking sheet with aluminum foil. Dry off shrimp thoroughly with a paper towel.
- Season the shrimp: In a medium bowl, combine chili lime seasoning, smoked paprika, 1 teaspoon of avocado oil, and lime juice from ½ lime. Add shrimp to bowl and mix well to coat the shrimp with the spice mixture.
- Broil the shrimp: Place seasoned shrimp on baking sheet and broil for 3 minutes per side. Remove from oven and set aside.
- Prepare mango salsa: In a medium bowl, combine mango, tomatoes, red onion, lime juice from 1 lime, and cilantro. Mix well and season with salt to taste.
- Assemble the shrimp taco bowls: Place lettuce in a bowl. Top with shrimp, corn, black beans, mango salsa, and sliced avocado. Drizzle remaining avocado oil over the taco bowls. Squeeze the remaining lime juice over each taco bowl. Season with salt to taste.
- Serve and enjoy!
If meal prepping, I recommend adding the lettuce on top so that it lasts longer. If you add the lettuce first, it will likely get soggy from the toppings after one day. You can also store the chopped lettuce in a separate container and add it to the shrimp taco bowls when you're ready to eat. Store the shrimp taco salad bowls in airtight containers in the fridge for up to 3-4 days.
Pin this for later!