Shrimp Taco Bowls are so wonderful and so good and so easy – they’re perfect for a quick weeknight dinner or healthy meal prep situation. Shrimp are coated in a wonderfully flavorful taco seasoning and air fried along with fresh corn. The shrimp are piled on top of a fantastic selection of rice, beans, and fresh veggies and herbs. My delicious chili lime crema is the perfect sauce to tie it all together. Serve it along side a big bowl of chips and salsa and it’s a Taco Tuesday dream! It’s SOOOOO GOOD!
Grab your air fryer and let’s get started!
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ingredient list
- Shrimp
- Taco Seasoning
- Fresh Corn on the Cob
- Rice
- Black Beans
- Cabbage
- Mayonaise
- Mexican Crema
- Thai Chili Sauce
- Cumin
- Cilantro
- Avocado
- Radish
- Red Onion
- Limes
how to make shrimp taco bowls
To say we love tacos is an understatement. Beef tacos, chicken tacos, fish tacos, and, today, shrimp tacos. This recipe couldn’t be simpler.
For this taco bowl recipe, let’s start with the rice.
the rice
I have a no-fail way to cook rice that will make this recipe even easier. You don’t even need a measuring cup!
- Pour some rice into a pot. Don’t measure, just dump about how much you think you will need. This is a very technical method, obviously.
- Rinse the rice in the pot until the water is clear. The first few times, the water will turn milky. Dump that water. Repeat the “rinse and dump” until the water is clear.
- Touching the top of the rice with your fingertip, add fresh, clear water until it reaches the first knuckle on your finger – approximately one inch of water.
- Bring this to a boil. Lower to a simmer and cover with a lid for 20 minutes. Do Not Peak. No Touchy for 20 minutes.
That’s it! Rice is done and fluffy and wonderful. And, if you use this method, it’ll be perfect every time!
the shrimp and the corn
While the rice for our shrimp taco bowls cooks, preheat your air fryer to 400°. Once heated to temp, add the corn. The corn needs about 15 minutes depending on how well done you like it. I like to see pieces of golden brown to slightly charred bits. You cook it just how you like!
Once the corn is done, remove it from the air fryer and let cool until you can safely handle it. Once cooled, cut the kernels from the cobs and set aside.
The shrimp take no time at all in the air fryer. I would say they need only 6-7 minutes tops. You don’t want to overcook the shrimp.
Simply toss the shrimp in the taco seasoning, place into the air fryer and set a timer. That’s it. When they’re done, remove them from the air-fryer and set aside.
the shrimp taco bowl sauce
You guys know I need a good sauce. I think it’s such a great way to add a ton of flavor with minimal effort. This chili lime crema is the stuff dreams are made of.
To make the shrimp taco bowl sauce, simply mix the crema, mayo, chili sauce, and cumin together in a mixing bowl. I season with salt and pepper at the end, to taste.
Side note: If it was only me, and because I love cilantro, I would put all the ingredients for the sauce plus a handful of cilantro into a food processor and pulse until smooth. But, I’m the only one in my house that loves cilantro, so I refrain.
I also think a jalapeno thrown into that mix would be amazing. But, again, I make my sauce kid and husband friendly.
Again, I love recipes that you can customize for your favorite flavors. You do you, boo!
shrimp taco bowl assembly
Shrimp Taco Bowl assembly is a very personal thing. Some people like to separate all the players, some people like to mix. For me, I start with a hearty base – the rice.
Begin with a nice, big pile of rice and move onto the beans and corn. I like to decorate the edges of my bowl with the cabbage, radish, avocado, red onion, and cilantro. My kids are of the opinion that this step needs to be a very well thought out process – because you eat with your eyes first.
Next, I like to focus on the shrimp. I am generous with my shrimp and want a very healthy portion. I am not a fan of being hungry 20 minutes after I eat, so there ya go.
To finish out this masterpiece, I dress my shrimp taco bowl with copious amounts of the chili lime crema. Do not skimp. The sauce is the glue that ties everything together. I could drink it. It’s that good!
Should you be so inclined, garnish with anything else that your heart desires. Anything from sliced jalapeños to pico de gallo to roasted green chilis would be amazing! Make it your way and enjoy!
shrimp taco bowls technical details
Time needed: 30 minutes
For the best Shrimp Taco Bowls recipe, simply:
- The Crema
Mix all chili lime crema ingredients together and set aside.
- Shrimp and Corn
Place corn into a preheated 400° air fryer. Cook 15 minutes. Remove corn from the air fryer and allow it to cool so it will be easier to handle. Cut kernels from ears and set aside.
Toss shrimp with taco seasoning. Add shrimp to the air fryer approximately half way through the cook time of the corn. Cook the shrimp 6-7 minutes. - Shrimp Taco Bowl Assembly
Start with a base of rice, pile on beans and corn. Add shredded cabbage, radishes, avocado, onion and cilantro. Add shrimp to the top of this pile. Drizzle with a healthy pour of the chili lime crema. Enjoy!
frequently asked questions
These shrimp taco bowls are gluten- free. There is no need for any substitutions for that dietary concern.
The only part of this recipe that has dairy is the Mexican crema. An easy substitution would be a dairy-free or vegan sour cream.
This recipe would be fantastic with any protein. Chicken, beef, or pork would be great. You could even make this vegetarian by using either tofu or adding in more veggies!
I am always looking for ways to lower the carb count in my meals. This would be the perfect meal to use cauliflower rice instead of regular rice. You can also swap out the corn and beans for any lower-carb veggie you like! Just don’t forget the sauce.
You could also turn this bowl into a Shrimp Taco Salad. Just substitute the rice for your lettuce of choice!
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Kitchen Essentials
Shrimp Taco Bowls
Ingredients
- 1 lb raw shrimp, peeled and deveined
- taco seasoning
- 2 ears whole corn, shucked and cleaned
- 2 cups cooked rice see above for rice cooking instructions
- 1 14 oz can black beans, rinsed and drained
- 1/2 cup cabbage, finely shredded coleslaw mix would be a great substitution
- 4-5 radishes, thinly sliced
- 1 avocado, thinly sliced
- red onion and cilantro, for garnish
Chili Lime Crema
- 1 cup Mexican crema
- 1/3 cup Thai chili sauce
- 1/4 cup mayonnaise
- 1/2 tsp cumin
- salt and pepper, to taste
Instructions
Chili Lime Crema
- Mix all chili lime crema ingredients together and set aside.
Shrimp and Corn
- Place corn into a preheated 400° air fryer. Cook 15 minutes.
- Remove corn from the air fryer and allow it to cool so it will be easier to handle. Cut kernels from ears and set aside.
- Toss shrimp with taco seasoning. Add shrimp to the air fryer approximately half way through the cook time of the corn. Cook the shrimp 6-7 minutes.
Shrimp Taco Bowl Assembly
- Start with a base of rice, pile on beans and corn. Add shredded cabbage, radishes, avocado, onion and cilantro.
- Add shrimp to the top of this pile. Drizzle with a healthy pour of the chili lime crema. Enjoy!
Nutrition
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Thank you!
I am so incredibly happy that you are here! I hope you try my Shrimp Taco Bowls recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
–Rufus
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other bowl recipes
- Asian Pork Meatball and Veggie Bowls
- Korean Beef Bowl
- Spring Roll Bowls
- Cheeseburger Bowls With Bacon
- Greek Chicken Gyro Bowls
If you guys make this Shrimp Taco Bowl recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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