Hawaiian Shrimp Taco Bowls

Indulge in a vibrant blend of tropical flavors!

Ingredients:

For the Shrimp Taco Bowls:

• 1 cup jasmine rice
• 1 lb jumbo shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sriracha
• 2 tablespoons honey
• Toppings:
  • 2 mangoes, diced
  • 3 ears of corn, kernels removed
  • 1/4 cup shredded purple cabbage
  • Pickled onions
  • Fresh cilantro

For the Cilantro Lime Crema:

• 1/4 cup sour cream
• 3 tablespoons mayonnaise
• Juice and zest of 1 lime
• 3 tablespoons finely chopped cilantro
• 1 garlic clove, minced

Instructions:

1. Cook the Jasmine Rice:
   Follow the instructions on the package to cook the jasmine rice to perfection. Keep it warm until ready to serve.
2. Prepare the Marinade:
   In a medium mixing bowl, whisk together the olive oil, minced garlic, chili powder, Worcestershire sauce, sriracha, and honey. Add the peeled and deveined shrimp to the bowl, ensuring that each shrimp is coated evenly. Allow the shrimp to marinate at room temperature for 10-15 minutes.
3. Cook the Shrimp:
   Heat a large pan over medium-high heat. Add the marinated shrimp in a single layer and cook for 3-4 minutes on one side. Flip each shrimp and continue to cook for an additional 2-3 minutes or until the shrimp become opaque and are cooked through.
4. Prepare the Cilantro Lime Crema:
   In a small bowl, mix together sour cream, mayonnaise, lime juice, lime zest, finely chopped cilantro, and minced garlic. Stir until well combined.
5. Assemble the Taco Bowls:
   Divide the cooked rice evenly into four bowls. Top each bowl with the cooked shrimp, diced mango, corn kernels, shredded purple cabbage, pickled onions, and fresh cilantro.
6. Finish with Crema and Serve:
   Generously drizzle the Cilantro Lime Crema over each bowl. Garnish with extra cilantro if desired. Serve immediately and enjoy!

Details:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories: 450 kcal
• Servings: 4 servings

Final Notes:
This Hawaiian Shrimp Taco Bowl is perfect for a quick, healthy, and colorful meal that’s packed with flavor. The blend of sweet mango, tangy pickled onions, and spicy shrimp, all tied together with the refreshing Cilantro Lime Crema, is sure to transport your taste buds to a tropical paradise!

Hawaiian Shrimp Taco Bowls

---

• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Dive into the vibrant flavors of the islands with our Hawaiian Shrimp Taco Bowls. This dish combines the sweetness of mango and the zest of lime, brought together with succulent marinated shrimp for a meal that’s both refreshing and satisfying. It’s the perfect way to add a tropical twist to your dinner routine!Every bite of these Hawaiian Shrimp Taco Bowls bursts with color and flavor. The tangy cilantro lime crema adds a creamy finish to the spicy, juicy shrimp, while the crunch of fresh vegetables and the sweetness of corn and mango bring balance and depth to this delightful dish. Ideal for a family dinner or a casual get-together with friends!

---

Ingredients

Scale 1x2x3x

1 cup jasmine rice
1 lb jumbo shrimp, peeled and deveined
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon sriracha
2 tablespoons honey
Toppings:
2 mangoes, diced
3 ears of corn, kernels removed
1/4 cup shredded purple cabbage
Pickled onions
Cilantro
Cilantro Lime Crema:
1/4 cup sour cream
3 tablespoons mayonnaise
Juice and zest of 1 lime
3 tablespoons finely chopped cilantro
1 garlic clove, minced

---

Instructions

Cook the rice according to package instructions.
In a medium-sized mixing bowl, combine olive oil, minced garlic, chili powder, Worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
Heat a large pan over medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for another 2-3 minutes until shrimp are opaque and cooked through.
Divide the cooked rice between four bowls. Top each bowl with cooked shrimp, mango, corn, cabbage, pickled onions, and cilantro. Drizzle with Cilantro Lime Crema and serve.

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 450