Madly heavenly fiery taco spiced shrimp bowls stacked with cheddar, dark beans, corn, darker rice and tomato. Make seven days of lunch in less than 30 minutes.

Shrimp tacos on a weekday simply occurred. Lighter, more advantageous, and more delectable than any time in recent memory. Supper prep is showing signs of improvement and better ever week and I couldn't think about a superior lunch then these zesty delightful shrimp taco bowls.

These dishes are more advantageous and nutritionist back to front. Shrimp is viewed as one of the world's most beneficial nourishments! Beside the protein, shrimp are pressed with cancer prevention agents, nutrient D, B3, and are likewise an extraordinary low-carb nourishment that can enable you to get thinner and smother your craving.

I like to utilize dark colored rice when supper preparing. It give you an unfaltering portion of fiber and gives your body an enduring controlled vitality discharge to last you for the duration of the day.

For the sides, I utilized dark beans, corn, cheddar and tomatoes. In the event that you need to go the additional progression, include slashed serving of mixed greens, acrid cream, salsa or guacamole after re-warming the shrimp.


Also try our recipe : Cuban Chicken & Black Bean Rice Bowls #dinner #ricebowl

Ingredients :

  • Spicy 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 assembly:
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn drained and rinsed
  • 1 cup tomatoes diced
  • 1/2 cup cheddar cheese
  • 2 tablespoon cilantro minced
  • 1 lime cut into 4 slices
  • 4 meal prep containers

Instructions :

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
  2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
  3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.

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