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
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