Shrimp Taco Bowls

Shrimp Taco Bowls

RECIPE Acid Reflux, GERD, IBS
Published on Thursday, September 08, 2022 by Caitlin Riley

Shrimp tacos are a summer staple, and these taco bowls don’t disappoint. 

They have all the components of a shrimp taco, but are a bit lighter (the shrimp is sauteed, not fried) and I’ve added a few additional vegetables for color, texture and added nutrition. This recipe is GERD friendly and also gluten free. Since the shrimp isn’t fried, it also works well for those of us who deal with IBS symptoms. 

Shrimp is one of my favorite proteins, especially in a grain bowl.

It is high in protein and fairly low in calories and fat, which can be a good option. This taco bowl is full of fiber and vitamins as well. I’ve used brown rice in this recipe, but you could also use white rice or quinoa as the grain. 

I like the bite from brown rice paired with the crispy cabbage, crunchy cucumber and sweet corn. 

The taco seasoning used in this recipe is a homemade combo. It is also customizable to your triggers, so if one of the ingredients does not agree with you, just omit it! You can also use any one of your favorite taco seasoning blends from the grocery store. Just be on the lookout for sodium, as packaged taco seasoning is often very salty. 

The avocado cream is a great source of omega-3 fats and the cool cream is a great balance to the shrimp, especially if you like it on the spicy side. I didn’t include sriracha or hot sauce, but you certainly could! Please leave a comment if you try this one out!

[[ recipeID=recipe-9l7f4uxuc, title=Shrimp Taco Bowls ]]

  • Caitlin Riley

    RDN, LDN

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Shrimp Taco Bowls

Servings: 2

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins

Ingredients

Instructions

Ingredients

Shrimp Taco Bowls

  • 6 oz shrimp (I used frozen, small-medium sized shrimp) approximately 10 shrimp per bowl
  • 2 Tb Olive oil
  • 1 Tb chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • Juice of 1 lime
  • 1 cup cooked brown rice
  • 1 cucumber, peeled, seeded and diced
  • 1 cup shredded purple cabbage
  • 1 cup cooked sweet corn

Avocado Cream

  • ½ Avocado
  • ½ C. plain Greek yogurt
  • Juice of 1 lime
  • Salt and Pepper to taste
  • Water to think

Instructions

  1. Clean and thaw your shrimp, if frozen. You might have to devein the shrimp, even if it says it’s already been done!
  2. In a bowl, combine the shrimp with 2 Tb olive oil and 1 Tb. of taco seasoning mixture. You can add more, based on preference.
  3. Prep all the veggies! Start by peeling, seeding and dicing the cucumber. 
  4. If your cabbage is not pre-shredded, chop up about 1 cup of red cabbage and set aside.
  5. Cook the corn and set aside. Season with salt and pepper and a little bit of butter.
  6. Cook the brown rice. I have been using frozen rice from Trader Joe’s (there are lots of brands out there) and it works really well! I typically cook it for 3.5 minutes in the microwave and it turns out fluffy and fully cooked. Season the rice with lime juice, salt and pepper.
  7. Turn stove top on medium high heat and prepare to cook the shrimp. When hot, add the marinated shrimp to the pan and cook until bright pink in color, about 5-8 minutes. While shrimp is cooking, make the avocado cream.
  8. Combine avocado, yogurt and lime juice in a bowl or blender (If your avocado is soft, you can mix it all together in a bowl. If on the firmer side, a blender will work better).
  9. Add water as needed to get to the consistency you like. Add salt and pepper to taste.
  10. Once shrimp is cooked and avocado cream is made, compile your bowls!
  11. Add ½ cup of brown rice to the bottom of a bowl. In rows, add diced cucumber, purple cabbage, corn and shrimp. 
  12. Pour the avocado cream into a ziplock bag and snip off the corner. Squeeze/swirl cream on top of your bowl and enjoy!
  13. Recipe serves 2. 

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 2

Amount Per Serving
Calories 530
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4.5g 22%
Trans Fat 0g
Sodium 1430mg 59%
Total Carbohydrate 54g 18%
Dietary Fiber 9g 36%
Sugars 10g
Protein 29g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: