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Shrimp Fiesta Bowl

Shrimp Fiesta Bowl

Shrimp Fiesta Bowls

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
1R 1Y 1G 1B


Spicy Shrimp:
20 medium shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon onion powder (optional)
¼ teaspoon kosher salt

For the assembly:
1 cup black beans, drained and rinsed
1 cup corn, drained and rinsed
1 cup tomatoes, diced
1/2 yellow onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 red or orange pepper, chopped
½ cup cheddar cheese
2 tablespoon cilantro, minced
1 lime, cut into 4 slices


To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Or skewer shrimp and cook on grill.

Saute onion and peppers in pan till onions are translucent and season to taste with salt and pepper.

To assemble: Divide beans, corn, tomato, and onion mixture into 4 meal prep containers. Top with 5 shrimp, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days. I also added some spinach.

To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, avocado if desired.

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