Shrimp Taco Lunch Bowls

These Shrimp Taco Lunch Bowls are fresh, bold, and full of color—exactly what I need to brighten up my lunch routine. Juicy shrimp, zesty cilantro lime rice, crunchy jalapeño slaw, and a creamy avocado dressing all come together in one bowl for the perfect meal prep combo. It’s like shrimp tacos turned salad bowl—and I’m absolutely here for it.

Why You’ll Love This Recipe

I love this recipe because it checks every box: it’s healthy, filling, and packed with vibrant flavors. The shrimp cooks quickly, the slaw adds crunch and spice, and the avocado cilantro dressing ties everything together. It’s ideal for prepping in advance, so I always have something satisfying to grab during the week. Plus, the parts are easy to customize depending on my mood or what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cilantro Lime Rice:

• Long-grain white rice
• Water
• Salt
• Vegan butter or regular butter
• Chopped cilantro
• Fresh lime juice

For the Avocado Cilantro Lime Dressing:

• Avocado
• Fresh cilantro
• Jalapeño
• Garlic
• Lime juice
• Coconut milk
• Onion powder
• Salt
• Pinch of cayenne pepper

For the Jalapeño Coleslaw:

• Shredded cabbage (green or purple)
• Sliced jalapeño
• Lime juice
• Salt
• Olive oil or avocado oil

For the Shrimp:

• Raw shrimp, peeled and deveined
• Olive oil
• Lime juice
• Cumin
• Chili powder
• Paprika
• Salt and pepper

Optional Toppings:

• Diced avocado
• Cherry tomatoes
• Sliced radishes
• Crushed tortilla chips
• Fresh cilantro

Directions

Step 1: Cook the Rice
In a medium saucepan, I bring water to a boil. I stir in the rice, add salt and butter, cover, and let it cook on low heat for 15 minutes. After removing from heat, I let it sit covered for another 5 minutes. Then I fluff the rice and stir in chopped cilantro and lime juice.

Step 2: Make the Dressing
While the rice cooks, I add the avocado, cilantro, jalapeño, garlic, lime juice, coconut milk, onion powder, salt, and cayenne to a blender. I blend until smooth and creamy, then pour the dressing into a jar and refrigerate it until ready to use.

Step 3: Prepare the Slaw
In a bowl, I toss together shredded cabbage, sliced jalapeño, lime juice, salt, and a bit of oil. I mix it well and let it sit for 10–15 minutes to absorb the flavors.

Step 4: Cook the Shrimp
I season the shrimp with lime juice, olive oil, cumin, chili powder, paprika, salt, and pepper. Then I sauté them in a skillet over medium-high heat for about 2–3 minutes per side, until pink and cooked through.

Step 5: Assemble the Bowls
To each bowl, I add a scoop of cilantro lime rice, a portion of slaw, cooked shrimp, and a drizzle of the avocado dressing. I top it with any extras like sliced avocado or cherry tomatoes and garnish with cilantro if I have it on hand.

Servings and timing

This recipe makes 4 generous lunch bowls. It takes around 15 minutes to prep and 30–35 minutes to cook everything, so I usually have all my meals ready in under an hour.

Variations

• Low-carb option: I swap the rice for cauliflower rice.
• Spicy version: I use extra jalapeño or add hot sauce to the dressing.
• Taco-style wrap: I wrap the components in a tortilla for a handheld version.
• Grilled shrimp: I grill the shrimp instead of pan-cooking for added smokiness.
• No shrimp? I sub in grilled chicken, tofu, or black beans for a plant-based bowl.

Storage/Reheating

I store each component separately in the fridge: rice, shrimp, slaw, and dressing. They last up to 4 days. I reheat the rice and shrimp in the microwave just before serving, then top with cold slaw and dressing. Everything stays fresh and tasty for weekday lunches.

FAQs

Can I use frozen shrimp?

Yes. I thaw them overnight in the fridge or run them under cold water before cooking. I just make sure to pat them dry first.

Is the dressing spicy?

It has a mild kick from the jalapeño and cayenne, but I can easily make it milder by using less or skipping the spicy ingredients altogether.

Can I make this dairy-free?

It already is! The dressing uses coconut milk, and there’s no cheese—so it’s naturally dairy-free and gluten-free.

What kind of cabbage works best?

I like using green cabbage, but red or a pre-shredded slaw mix also works well and saves time.

Can I freeze the cooked shrimp?

Yes. I freeze the cooked shrimp in a zip-top bag and reheat it in a skillet or microwave before adding it to the bowls.

Conclusion

These Shrimp Taco Lunch Bowls have become one of my favorite meal preps. I love the contrast of the spicy slaw, creamy dressing, and tender shrimp over fluffy rice. Every component is full of flavor, and when I pack them all together, it’s like having taco night—every day of the week.

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