These honey lime shrimp taco bowls will satisfy all your Chipotle cravings. It contains only 355 calories and still packs 24 g of protein and 7 g of fiber! Not to mention it’s naturally gluten-free and comes together quickly.

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In this recipe, I use my salt-free Mexican spice blend from my spice company – The Spice Girl Kitchen. I’m biased because it is, after all, my spice recipe and the best salt-free Mexican seasoning on the market. But feel free to use whatever taco seasoning you have on hand.

This post is all about honey lime shrimp taco bowls!

Nutritional Breakdown

As you may know, I am a dietitian who only subscribes to meals that are both flavorful AND nutrient-dense. The use of salsa, black beans, lean meats, veggies, cilantro, and lime in Mexican food makes for the brightest flavor profile while offering tons of nutrition.

In just 355 calories per serving, this meal packs:

• 7 grams of fiber
• 24 grams of protein
• and 10 grams of fat

Per serving, the shrimp alone packs:

• 9% of your daily value for Iron and Magnesium
• 13% of your daily value for Vitamin D
• 14% of your daily value for Zinc
• 34% of your daily value for Phosphorus
• 50% of your daily value for Vitamin B12
• 88% of your daily value for Selenium

Per serving, the bell pepper brings the following micronutrients to this recipe:

• 4% of your daily value for Potassium
• 5% of your daily value for Vitamin K
• 6% of your daily value for Folate
• 12% of your daily value for Vitamin B6
• 18% of your daily value for Vitamin A
• 107% of your daily value for Vitamin C

That’s a whole lot of nutrition packed in very few calories (the definition of nutrient-dense!).

What is Cotija Cheese?

Think of it as “Mexican Parmesan” – because it has a similar texture and flavor to parmesan cheese. It is named after the town of Cotija in Mexico. It is a hard, crumbly, and salty cheese made from cow’s milk. Not only is it delicious, but it makes for a “fancy” presentation to your homemade tacos, tostadas, and enchiladas.

My unpopular opinion is that cheese should act more like a condiment. Cotija cheese does just that! A sprinkle is all you need to elevate a previously basic meal. You can find it in most grocery stores these days – it’s not exclusive to specialty food stores (I get mine from Aldi!). You can find it grated or as a wheel. I purchased mine already grated, but the wheels crumble very easily to create the same outcome!

Re-purpose, Store, & Reheat

Re-purpose

One of the main reasons I make Mexican food so often is because the ingredients can be stored separately and continuously used to create new meals throughout the week. You can throw the shrimp in a tortilla for tacos the next day, make vegetarian nachos with the leftover corn & black beans, throw the shrimp on a taco salad, brown some ground beef and swap out the shrimp in the same taco bowl, or form the ingredients into a burrito or quesadilla. This is such a fun way to keep it interesting without extra effort on your part.

Store

Fridge: Transfer ingredients to separate glass storage containers with airtight lids. Allow ingredients to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount). Store in the fridge for up to 4 days.

Freezer: You can also freeze the ingredients for up to 3 months – however, the quality might not be as high after freezing. Place the ingredients in the fridge to thaw overnight for best results.

Reheat

Microwave: Place taco bowls in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm evenly.*

Stovetop & Oven: not recommended.

* Total time depends on the amount you are reheating.

Honey Lime Shrimp Taco Bowls

These honey lime shrimp taco bowls will satisfy all your Chipotle cravings. It contains only 355 calories and still packs 24 g of protein and 7 g of fiber! Not to mention it's naturally gluten-free and comes together quickly.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 355 kcal

Ingredients

  

• 2 tbsp olive oil, divided
• 1/2 red onion, sliced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 2 jalapeños, sliced (optional but highly recommended)
• 2 tbsp The Spice Girl Kitchen Mexican Seasoning, divided
• The Spice Girl Kitchen Tri-Salt Blend, to taste
• 1 lb frozen shrimp, thawed
• 2 limes, juiced
• 2 tbsp honey
• 1/2 15.5-oz can black beans, drained and rinsed
• 1/2 15.5-oz can corn, drained and rinsed
• 1/2 cup salsa of choice, or more
• 1/4 cup cilantro, chopped
• 1/4 cup grated cotija cheese
• lime wedges, for serving
• 1 1/2 cup white rice, cooked

Instructions

 

• Heat a pan over medium-high heat with 1/2 tbsp olive oil. In a bowl, toss the red onion, bell peppers, and jalapeños with 1/2 tbsp olive oil, salt to taste, and 1/2 tbsp of Mexican spice. Add to pan in a single layer and sauté until it is softened and slightly charred (about 5 minutes). Set aside.
• Heat remaining oil in the same pan over medium-high heat. In the same bowl, add shrimp, juice of 1 1/2 limes, honey, salt to taste, and 1 tbsp Mexican seasoning. Toss to coat. Add to pan in a single layer and let cook undisturbed for 1-2 minutes. Flip shrimp and cook additional 1-2 minutes on other side. The shrimp will be opaque when done (minimum internal temperature of 145 degrees F).
• In a small bowl, add the corn, black beans, remaining Mexican spice, remaining lime juice, and salt to taste. Since these don't need additional cooking, you can heat them up in a small covered pot over medium heat until they are warmed through or microwave in the bowl for 2 minutes (or until heated through).
• Divide the rice, black beans + corn, shrimp, and veggies between bowls and top with salsa, cilantro, and cotija cheese. Serve with lime wedges and enjoy!

Notes

Store

Fridge: Transfer ingredients to separate glass storage containers with airtight lids. Allow ingredients to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount). Store in the fridge for up to 4 days.

Freezer: You can also freeze the ingredients for up to 3 months - however, the quality might not be as high after freezing. Place the ingredients in the fridge to thaw overnight for best results.

Reheat

Microwave: Place taco bowls in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm evenly.*

Stovetop & Oven: not recommended.

* Total time depends on the amount you are reheating.

Keyword honey lime, honey lime shrimp, honey lime shrimp taco bowls, honey lime shrimp tacos

This post was all about Honey Lime Shrimp Taco Bowls!

Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!

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