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Honey Lime Shrimp Taco Bowls

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
Cook Time 15 minutes
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