Description
These Shrimp Taco Lunch Bowls feature flavorful grilled shrimp served over zesty cilantro lime rice, topped with a creamy avocado cilantro lime ranch and fresh jalapeño coleslaw. This vibrant and healthy meal combines bold Mexican-inspired flavors for a satisfying and colorful bowl perfect for lunch or dinner.
Ingredients
Cilantro Lime Rice
- 2 cups Water
- 1 cup Long-grain Rice
- 1 teaspoon Salt
- 1 Tablespoon Vegan Butter (optional)
- ½ cup Cilantro, chopped
- 2 Tablespoons Lime Juice
Avocado Cilantro Lime Ranch
- 1 cup Full-fat Coconut Milk
- 1 cup Cilantro
- 1 Avocado
- 1 Jalapeño, seeded
- 2 cloves Garlic
- 4 Tablespoons Lime Juice
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- Pinch Cayenne Pepper
Jalapeño Coleslaw
- 1 bag Coleslaw Mix
- 1 Jalapeño, seeded and diced
- ¼ cup Green Onion, chopped
- 2–4 Tablespoons Avocado Cilantro Lime Ranch
Grilled Shrimp
- 1 pound Shrimp, peeled and deveined
- 2 Tablespoons Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Chili Powder
Instructions
- Prepare Cilantro Lime Rice: In a medium saucepan over medium heat, bring 2 cups of water to a boil. Add 1 cup of long-grain rice and return to boil. Stir in 1 teaspoon salt and 1 tablespoon vegan butter, reduce heat to low, cover, and cook for 15 minutes without stirring. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork and stir in ½ cup chopped cilantro and 2 tablespoons lime juice. Set aside.
- Make Avocado Cilantro Lime Ranch: Combine 1 cup full-fat coconut milk, 1 cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves garlic, 4 tablespoons lime juice, 1 teaspoon onion powder, 1 teaspoon salt, and a pinch of cayenne pepper in a high-powered blender. Blend until smooth. Transfer the dressing to a mason jar and refrigerate until ready to use.
- Prepare Jalapeño Coleslaw: In a medium bowl, combine 1 bag of coleslaw mix, 1 diced seeded jalapeño, ¼ cup chopped green onion, and 2 to 4 tablespoons of avocado cilantro lime ranch. Mix well and set aside to allow flavors to meld.
- Marinate Shrimp: In a medium bowl, whisk together 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cumin, and ¼ teaspoon chili powder. Add 1 pound peeled and deveined shrimp and toss to coat. Allow to marinate for up to 30 minutes to enhance flavor.
- Cook Shrimp: Heat a large skillet over medium heat. Cook the marinated shrimp for about 4 minutes per side or until they turn opaque and are cooked through. Remove from heat and set aside.
- Assemble Bowls: Divide cilantro lime rice into serving bowls. Top with grilled shrimp and a generous scoop of jalapeño coleslaw. Drizzle with extra avocado cilantro lime ranch if desired and serve immediately for a fresh, vibrant meal.
Notes
- You can substitute the vegan butter with regular butter if not vegan.
- For less spice, omit the jalapeños or reduce their quantity in the ranch and coleslaw.
- Leftover cilantro lime rice can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be adapted to grill the shrimp instead of cooking in a skillet for extra smoky flavor.
- Use other shellfish like scallops or firm fish for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
