These shrimp taco lunch bowls are a nutrient-dense option for weekly meal preparation. They combine seasoned shrimp with zesty rice and a creamy dressing for a balanced, flavorful meal.
List of ingredients
- 2 cups water – for cooking the rice.
- 1 cup long-grain rice – provides the base for the bowl.
- 1 teaspoon salt – for seasoning the rice.
- 1 Tablespoon vegan butter (optional) – adds richness to the rice.
- 1/2 cup cilantro, chopped – for the cilantro lime rice.
- 2 Tablespoons lime juice – for the cilantro lime rice.
- 1 cup full fat coconut milk – base for the creamy ranch.
- 1 cup cilantro – for the avocado ranch.
- 1 avocado – adds creaminess to the dressing.
- 1 jalape̱o, seeded Рfor a mild heat in the ranch.
- 2 cloves garlic – for aromatic flavor in the dressing.
- 4 Tablespoons lime juice – for acidity in the ranch.
- 1 teaspoon onion powder – seasoning for the ranch.
- 1 teaspoon salt – seasoning for the ranch.
- pinch cayenne – for a hint of spice in the ranch.
- 1 bag coleslaw mix – base for the crunchy slaw.
- 1 jalape̱o, seeded and diced Рfor heat in the slaw.
- 1/4 cup green onion, chopped – for flavor in the slaw.
- 2-4 Tablespoons avocado cilantro lime ranch – to bind the coleslaw.
- 1 pound shrimp, peeled and deveined – main protein.
- 2 Tablespoons olive oil – for marinating and cooking.
- 1/2 teaspoon salt – shrimp seasoning.
- 1/4 teaspoon pepper – shrimp seasoning.
- 1/4 teaspoon garlic powder – shrimp seasoning.
- 1/4 teaspoon onion powder – shrimp seasoning.
- 1/4 teaspoon cumin – for earthy flavor.
- 1/4 teaspoon chili powder – for smokiness and color.
step-by-step instructions
- Prepare Cilantro Lime Rice: Boil 2 cups of water in a medium saucepan over medium heat. Stir in 1 cup of long-grain rice and return to a boil. Add 1 teaspoon salt and 1 Tablespoon vegan butter, then reduce heat to low, stir twice, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing. Stir in 1/2 cup chopped cilantro and 2 Tablespoons lime juice.
- Blend Avocado Cilantro Lime Ranch: Place 1 cup coconut milk, 1 cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves garlic, 4 Tablespoons lime juice, 1 teaspoon onion powder, 1 teaspoon salt, and a pinch of cayenne in a high-powered blender. Blend until completely smooth and transfer to a mason jar.
- Mix Jalapeño Coleslaw: In a medium mixing bowl, combine 1 bag of coleslaw mix, 1 diced jalapeño, 1/4 cup chopped green onion, and 2-4 Tablespoons of the prepared avocado cilantro lime ranch. Stir well and set aside.
- Cook the Shrimp: In a medium bowl, whisk 2 Tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, and 1/4 teaspoon chili powder. Toss the peeled and deveined shrimp in the marinade and let sit for 5 to 30 minutes. Cook in a large skillet over medium heat for about 4 minutes per side until the shrimp are no longer pink.
- Assemble the Bowls: In glass meal prep containers, place 3/4 to 1 cup of jalapeño coleslaw. Add 1/2 cup of cilantro lime rice and 1/4 to 1/3 cup of cooked shrimp. Portion 1-2 Tablespoons of the avocado cilantro lime dressing into small separate sauce containers.
Optimal Preparation Techniques
Rinsing the Long-Grain Rice
Rinse your rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess surface starch, which prevents the grains from clumping and ensures a fluffier texture.
Drying the Shrimp Thoroughly
Pat the shrimp dry with paper towels before applying the marinade. Removing surface moisture allows the oil and spices to adhere better, which creates a better sear in the skillet.
Blending the Ranch for Smoothness
Use a high-speed blender to ensure the coconut milk and avocado are fully emulsified. If the sauce is too thick, add a teaspoon of water or extra lime juice to reach your preferred consistency.
Precise Shrimp Cooking
Avoid overcrowding the skillet when cooking the shrimp to prevent them from steaming rather than searing. Cook them just until they turn opaque and form a C-shape to avoid a rubbery texture.
Ingredient Substitutions
Alternative Grain Bases
You can replace long-grain rice with quinoa or brown rice for added fiber. If using brown rice, increase the cooking time and water amount according to the package directions.
Dairy-Free Creamy Alternatives
If you do not have coconut milk, cashew cream is an excellent alternative for the ranch. Soak raw cashews in water for four hours, then blend them with the other dressing ingredients.
Vegetable Swaps for Slaw
If you cannot find a pre-made coleslaw mix, shred red cabbage and carrots manually. Red cabbage provides a more vibrant color and a slightly heartier crunch to the bowls.
Substituting the Oil
While olive oil is recommended, avocado oil is a great substitute due to its higher smoke point. This is particularly useful if you prefer to sear the shrimp at a higher temperature.
Flavor Customization and Variations
Adding Hearty Legumes
Incorporate black beans or pinto beans into the base of the bowl for extra protein and texture. Rinse canned beans thoroughly and stir them into the cilantro lime rice after cooking.
Increasing the Heat Level
For more spice, leave the seeds in the jalapeños or add a pinch of crushed red pepper flakes to the shrimp marinade. You can also add a sliced fresh habanero to the finished bowl.
Incorporating Sweet Elements
Dice a fresh mango or pineapple and add it to the coleslaw for a sweet and savory contrast. The sweetness balances the acidity of the lime and the heat of the jalapeño.
Using Different Shrimp Sizes
Jumbo shrimp provide a more substantial bite, while smaller shrimp offer more surface area for the marinade. Adjust the cooking time slightly based on the size of the shrimp used.
Serving and Assembly Ideas
Fresh Topping Additions
Enhance your bowls with a scoop of fresh pico de gallo or homemade guacamole. These additions provide a cool, fresh contrast to the seasoned shrimp and rice.
Adding a Crunch Factor
Serve the bowls with a side of corn tortilla chips or plantain chips. These can be used to scoop up the shrimp and slaw for a more interactive eating experience.
Taco Salad Style
Instead of rice, use a bed of chopped romaine lettuce to turn these bowls into a taco salad. Keep the cilantro lime rice as a side dish or omit it entirely for a lower-carb version.
Garnishing for Presentation
Top each bowl with a slice of fresh lime and a sprinkle of toasted sesame seeds or pumpkin seeds. This adds professional visual appeal and a subtle nutty flavor.
Storage and Food Safety
Refrigerator Storage Guidelines
Store the assembled components in airtight glass containers in the refrigerator. The cooked shrimp, rice, and slaw will remain fresh and safe to eat for up to five days.
Maintaining Slaw Crispness
To prevent the coleslaw from becoming soggy, store it in a separate container from the rice and shrimp. Only mix the ranch into the slaw if you plan to eat it within 48 hours.
Preserving the Avocado Ranch
Store the dressing in a glass mason jar with the lid tightly sealed. To prevent the avocado from oxidizing, you can press a piece of plastic wrap directly onto the surface of the sauce.
Safe Shrimp Handling
Always keep shrimp refrigerated until you are ready to marinate them. Ensure the shrimp are cooled slightly before sealing them in containers to avoid condensation and spoilage.
Reheating and Freshness Tips
Warming the Rice and Shrimp
Reheat the rice and shrimp together in the microwave for 60 to 90 seconds. Use a damp paper towel over the top of the container to steam the rice and keep the shrimp moist.
Cold Component Management
Always keep the jalapeño coleslaw and the avocado ranch chilled. Remove these components from the bowl before reheating the shrimp and rice to maintain their fresh texture.
Preventing Rice Dryness
If the rice seems dry after refrigeration, add a teaspoon of water before microwaving. This creates steam that re-hydrates the grains for a fresh-cooked feel.
Maintaining Dressing Quality
Shake the avocado ranch well before using, as natural separation may occur during refrigeration. If the sauce thickens too much, stir in a tiny amount of warm water.
Make-Ahead Strategies
Advanced Marinade Preparation
Whisk the shrimp marinade in a jar up to two days in advance. Keep the marinade chilled and toss the shrimp in it just before cooking for the best flavor.
Batch Cooking Grains
Cook a large pot of cilantro lime rice at the start of the week. Store it in a large airtight container and portion it into bowls daily to save time during the work week.
Pre-chopping Aromatics
Dice your jalapeños, green onions, and garlic ahead of time and store them in small containers. This streamlines the process of making the ranch and the coleslaw.
Pre-cleaning the Shrimp
Buy shrimp that are already peeled and deveined to save preparation time. If buying whole, clean them in one large batch and freeze them in portioned bags for future use.
Troubleshooting Common Issues
Overcooked and Rubbery Shrimp
If the shrimp become rubbery, it is usually due to overcooking. Ensure you remove them from the heat as soon as they turn opaque and lose their translucency.
Sticky or Mushy Rice
Mushy rice often results from too much water or skipping the rinsing step. Stick strictly to the 2:1 water-to-rice ratio and ensure the pot remains covered during the resting phase.
Dressing Too Thick to Pour
If the ranch is too thick, it may be due to the thickness of the avocado or the coconut milk. Blend in an extra tablespoon of lime juice or water until the desired consistency is reached.
Slaw Losing Its Crunch
If the slaw becomes watery, it is likely because the salt in the dressing drew moisture out of the cabbage. Mix the dressing into the slaw shortly before serving for maximum crunch.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Ensure they are completely thawed and patted dry with paper towels before adding them to the marinade to prevent the sauce from thinning.
Is long-grain rice necessary for the base?
Long-grain rice is preferred for its fluffy texture, but you can use basmati or jasmine rice. These varieties offer a slightly different aroma but work well with the cilantro and lime.
How long does the avocado ranch stay fresh?
The dressing stays fresh in an airtight container for up to seven days. The lime juice helps preserve the avocado, but keeping it sealed is key to preventing discoloration.
Can I make this recipe without jalapeños?
Yes, you can omit the jalapeños if you prefer a mild flavor. Replace them with a pinch of paprika or a small amount of mild green chili for a similar profile without the heat.
Print
Shrimp Taco Lunch Bowls
- Total Time: 1 hour
- Yield: 5 taco bowls 1x
- Diet: Dairy-Free
Description
Filling and flavorful, these healthy shrimp taco lunch bowls make the perfect lunch meal prep recipe!
Ingredients
- 2 cups Water
- 1 cup long-grain Rice
- 1 teaspoon Salt
- 1 Tablespoon Vegan Butter
- 1/2 cup Cilantro
- 2 Tablespoons Lime Juice
- 1 cup full fat Coconut Milk
- 1 cup Cilantro
- 1 Avocado
- 1 seeded Jalapeño
- 2 cloves Garlic
- 4 Tablespoons Lime Juice
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- pinch Cayenne
- 1 bag Coleslaw Mix
- 1 diced Jalapeño
- 1/4 cup Green Onion
- 2–4 Tablespoons Avocado Cilantro Lime Ranch
- 1 pound Shrimp (peeled and deveined)
- 2 Tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili Powder
Instructions
- Cilantro Lime Rice: Boil water in a saucepan, stir in rice, add salt and vegan butter, cover and cook on low for 15 minutes, let sit for 5 minutes, then fluff and stir in cilantro and lime juice.
- Avocado Cilantro Lime Ranch: Blend coconut milk, cilantro, avocado, jalapeño, garlic, lime juice, onion powder, salt, and cayenne until smooth.
- Jalapeño Coleslaw: Stir together coleslaw mix, diced jalapeño, green onion, and 2-4 tablespoons of the prepared ranch.
- Shrimp: Whisk olive oil and spices, toss with shrimp, marinate for up to 30 minutes, and cook in a skillet for 4 minutes per side.
- Assemble: Combine jalapeño coleslaw, cilantro lime rice, and cooked shrimp in containers with a side of dressing.
Notes
Store components in air-tight containers in the refrigerator for up to 5-7 days.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 185 mg