easy shrimp taco bowl recipe

Shrimp Taco Bowls

A colorful and fresh combination of spiced shrimp, purple cabbage and mango salsa, all topped with a creamy cilantro sauce.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 325 kcal


For the shrimp:

  • 2 teaspoons olive oil
  • 1 pound of shrimp peeled, deveined and tails removed
  • 1 teaspoon chili powder
  • salt and pepper:

For the mango salsa:

  • 1 cup of mango finely diced
  • ½ cup red bell pepper finely diced
  • 2 tablespoons red onion minced
  • juice of 1 lime
  • 1/4 cup loosely packed cilantro leaves finely chopped

For the sauce:

  • ½ cup light sour cream
  • ¼ cup green salsa
  • 1 teaspoon honey
  • salt and pepper to taste
  • 2 tablespoons cilantro leaves
  • 4 cups shredded purple cabbage
  • 1 can black beans rinsed and drained
  • 1 avocado thinly sliced


  1. For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
  2. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
  3. For the sauce: Place all ingredients in a food processor and blend until smooth.
  4. To assemble: Divide the cabbage between 4 bowls. Top each bowl with ¼ of the avocado and ½ cup of black beans.
  5. Divide the shrimp and mango salsa evenly among the bowls. Drizzle with sauce and serve.
Nutrition Facts
Shrimp Taco Bowls
Amount Per Serving
Calories 325 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 295mg 98%
Sodium 1041mg 43%
Potassium 758mg 22%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 12g
Protein 27g 54%
Vitamin A 50.2%
Vitamin C 122%
Calcium 25.6%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.