"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Taco Bowls Recipe

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This recipe for Shrimp Taco Bowls, by , is from Erin and Mike's Cookbook, 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!

Sara Buresh


20 medium shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

2 cups cooked rice
1 cup black beans, drained and rinsed
1 cup corn, drain and rinsed
1 cup tomatoes, diced
cheddar cheese
lime, salsa, sour cream (optional)

1. To cook shrimp: In a medium bowl, mix olive oil, garlic, cumin, chili powder, and salt. Then add shrimp and toss to coat completely. 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 any of the olive oil mixture. Cook shrimp on medium high heat until pink and cooked through, about 5 minutes.
2. Divide rice into 4 bowls or containers. Top each with shrimp, corn, beans, shrimp, tomatoes, cheese, and any other taco ingredients.

Note: This recipe works great to pre-make as lnches for the week, put the ingredients into mason jars and layer like this: 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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