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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp Taco Bowls Recipe

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This recipe for Shrimp Taco Bowls is from Erin and Mike Tastes of Pura Vida, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Twenty medium shrimp, peeled and deveined
1 tbsp. olive oil
1 clove garlic minced
½ tsp. ground cumin
½ tsp. chili powder
¼ tsp. salt

2 cups cooked rice
1 cup black beans, drained and rinsed
1 cup corn, drain and rinsed
1 cup tomatoes, diced
Cheddar cheese
Cilantro
Lime, salsa, sour cream (optional)
Directions:
Directions:
To cook shrimp: In a medium bowl, mix olive oil, garlic, cumin, chili powder, and salt.
Add shrimp and toss to coat completely and cover and store in refrigerator for at least 10 minutes but up to 24 hours.
Heat a large, heavy duty skillet or cast iron skillet on high heat for 2 minutes. Add shrimp and the olive oil mixture. Cook shrimp on medium high heat until pink and cooked through, about 5 minutes.
Divide rice into 4 bowls or containers. Top each with shrimp, corn, beans, tomatoes, cheese, and any other taco ingredients.

Note: This recipe works great to pre-make as lunches for the week. Put the ingredients into mason jars and layer: rice, shrimp, beans, corn, tomatoes, cheese, cilantro. When ready to eat, place into microwave safe bowl and microwave for 2 minutes.

 

 

 

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