It’s Monday! Our beach trip is less than two weeks away and I’m trying to undo all of those bad eating choices in the next 12 days. We all know that’s never going to actually happen…
But in the spirit of making better choices, I made some Shrimp Taco Bowls for lunch and they are delicious!
I love anything that is reminiscent of Mexican food. Salsa, cilantro, the spice, all my favorite flavors. Except, it’s not quite the same because we’re missing the important things like queso and tortilla chips. I’ll just wait until it’s sweater weather to indulge in that cheesy goodness. 😉
I also made a quick fat-free Greek yogurt and taco seasoning sauce to go on top, think sour cream, without any of the guilt.
Those little containers came in handy again, you can find the meal prep containers here and the sauce containers here. The meal prep containers are dishwasher safe and microwave safe, so you can get plenty of use out of those!
You can divide this recipe into four servings. I can’t really go further than that, four days is about my limit for leftovers in my refrigerator, even though I know people prep for the whole week and do just fine!
- 1 lb shrimp
- 1 tablespoon olive oil
- 1 packet taco seasoning (divided ¾ of the packet for the shrimp, ¼ for the greek yogurt)
- 1 cup fresh corn
- 1 cup black beans - rinsed, drained and cooked
- 2 cups brown rice
- ½ c fat-free greek yogurt
- cilantro for garnish
- 1 lime cut into 4 wedges
- In a medium bowl toss shrimp in seasoning.
- Heat olive oil in a large nonstick skillet over medium heat; sauté shrimp 3 minutes, turning once, or until done.
- Cook rice according to package directions.
- Stir together the greek yogurt and taco seasoning until well combined.
- Assemble each bowl with the following ingredients:
- /4 of the cooked shrimp (about 5-6 depending on the size)
- /4 cup fresh corn
- /4 cup black beans
- /2 cup brown rice
- lime wedge
- Fill small containers with the salsa and greek-yogurt mixture, or just keep those ingredients refrigerated and add to the the bowls after heating.
You’ll notice that I recommended a packet of taco seasoning. Use your favorite taco seasoning or try this recipe, I always make a big batch to use as needed.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons cumin
1/4 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 cayenne pepper
1 teaspoon sea salt
1 teaspoon cracked black pepper