Prep Meal Shrimp Taco Bowl

Prep Meal Shrimp Taco Bowl

Recipe by Maria Vergara


Prep time


Cooking time






  • Spicy Shrimp
  • 20 medium shrimp peeled and deveined

  • 1 tablespoon olive oil

  • 1 clove garlic minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon onion powder optional

  • 1/4 teaspoon kosher salt

  • For the Assembly
  • 4 meal prep containers

  • 2 cups cooked brown rice

  • 2 tablespoon cilantro minced

  • 1 cup black beans drained and rinsed

  • 1 cup corn drained and rinsed

  • 1 lime cut into 4 slices

  • 1 cup tomatoes diced

  • 1/2 cup cheddar cheese


  • Cook the shrimp
  • Whisk together olive oil, garlic, cumin, chili and onion powders, and salt in a medium bowl.
  • Add shrimp and toss to coat completely. Cover and refrigerate 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.
  • To assemble
  • Divide brown rice into 4 meal prep containers (1/2 cup each). Set 5 shrimps in top, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and store in the fridge for a max of 4 days.
  • To serve
  • Heat in the microwave, for about 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole (if desired).
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