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Shrimp Taco Salad Bowl
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5 from 3 votes

Shrimp Taco Salad Bowl

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.
Prep Time8 mins
Cook Time6 mins
Total Time14 mins
Course: Salads
Cuisine: Mexican
Keyword: salad, Seafood, shrimp, shrimp taco, taco salad bowl
Servings: 2
Author: Alena Kharlamenko, MS, RD

Ingredients

  • 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

Instructions

  • 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!

Notes

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.