Description
These meal-prep shrimp taco bowls are quick, bold, and balanced—perfect for healthy lunches all week. Spiced shrimp, brown rice, black beans, corn, and lime come together in an easy, nutritious bowl.
Ingredients
For the Shrimp:
20 medium shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder (optional)
1/4 teaspoon kosher salt
For the Bowls:
2 cups cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1 cup diced fresh tomatoes
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro
1 lime, cut into 4 wedges
Instructions
1. In a medium bowl, combine olive oil, garlic, cumin, chili powder, onion powder (if using), and salt. Add the shrimp and toss well to coat. Cover and refrigerate for at least 10 minutes or up to 24 hours.
2. Heat a large skillet over high heat for 2 minutes. Add the marinated shrimp and cook over medium-high heat until pink and opaque, about 5 minutes.
3. In 4 meal prep containers, add 1/2 cup of cooked brown rice to each. Top with 5 shrimp per container. Add equal portions of black beans, corn, tomatoes, cheddar cheese, and cilantro. Place a lime wedge in each container.
4. Cover and refrigerate for up to 4 days. When ready to eat, heat in the microwave for 2 minutes or until warmed through. Squeeze lime juice over the top and add optional toppings like salsa, sour cream, or guacamole.
Notes
Optional toppings: salsa, sour cream, guacamole, jalapeños, or chipotle crema.
To keep herbs fresh, add cilantro and lime just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meal Prep Recipes
- Method: Stovetop
- Cuisine: Mexican-Inspired