Fast, fun, and full of flavor, these spicy Sriracha kissed Shrimp Taco Bowls are a home run for dinner tonight!
It’s no secret I looooooove shrimp tacos! My spicy chili sauce kissed Sriracha Shrimp Tacos are one of my favorite recipes and y’all must be with me because they’re also one of the most popular recipes on this little blog of mine!
Though I love a good taco, sometimes either don’t have tortillas handy (the horror!) or simply want to bowl it up with a leafy green base of salad greens (hello healthy!) and all my favorite taco toppings.
These shrimp taco bowls are just that: a healthy base of chopped romaine topped with all the good stuff from my beloved shrimp tacos!
I’ve added all our favorite toppings including crispy tortilla strips, spicy jalapeños, pickled red onion, crisp lettuce and cabbage and a little cilantro lime kicker that can’t be beat!
mix + match shrimp taco bowl toppings
When it comes to tasty topping for your taco bowls, the options are as practically endless! Some days I’ll go super minimalist with my toppings and other days I’ll go over the top, adding a little bit of everything that sounds good on a given day.
Here are some ideas to get you started:
- fresh cilantro
- chopped scallions
- pico de gallo
- chopped tomatoes or salsa
- chopped avocado or guacamole
- salsa verde
- avocado salsa verde (yessss!)
- queso fresco or crumbled cotija cheese
- chopped/sliced red onion or pickled red onion
- sliced jalapeños or pickled jalapeño peppers
- shredded cabbage or slaw
After the photos were taken I remembered I had leftover pico de gallo salsa in the fridge and added a few scoops on top of my bowl. SO. FLIPPING. GOOD.
My Quick Fridge Pickled Vegetables also make a great topping option! Or you could go the salsa route and top these spicy taco bowls with Avocado Corn Salsa or Mango Jalapeño Salsa.
Shrimp Taco Bowls
This recipe is for two tasty taco bowls. Feel free to have the recipe if serving one or double for a family of four. Enjoy!
Shrimp Taco Bowls
Ingredients
- 8 oz raw shrimp
- 1/2-3/4 tsp paprika (sweet or plain)
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ⅛ tsp cumin
- 1-2 tsp avocado oil or olive oil
- 1-3 tsp Sriracha (to taste)
- 1-2 cups cooked white rice (optional bowl base)
- 3-4 cups chopped romaine lettuce
- ½ cup chopped red cabbage
- 2-4 TBSP pickled red onion
- 1 jalapeño , sliced
- 2-3 TBSP fresh cilantro or to taste
- lime wedges to garnish
CRIPSY TORTILLA STRIPS
- 3 soft corn tortillas
- avocado oil for frying as needed
- sea salt for seasoning as desired
DRESSING/SAUCE OPTIONS
- Avocado Salsa Verde (click for recipe)
- Herdez Guacamole Salsa (a tasty store bought option!)
- Sriracha Ranch Dressing (simply combine Sriracha and ranch to taste)
- Sour Cream + Green Salsa
Instructions
- Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
- Set prepped shrimp in the fridge, covered, while you prep remaining toppings and bowl ingredients. I'll include a list of extra topping options in the notes section below – choose your favorites and have fun with it!
- To make the crispy tortilla strips, cut tortillas in half horizontally then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Divide strips into 3 batches to prevent over crowding. To the hot oil, add 1/3 the tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches. Sometimes we make these just to snack on – they're so good!
- Assemble bowls with a bed of lettuce (and fluffy cooked rice if opting to carb it up!) and choice of toppings.
- Lastly cook the shrimp. Pat shrimp dry and season with paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1-2 of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Season shrimp with Sriracha chili sauce and add to the bowl with all your tasty toppings! Choose your dressing/sauce from the list above and dig in!
Notes
- pico de gallo
- chopped tomatoes or salsa
- chopped avocado
- guacamole
- salsa verde
- queso fresco or crumbled cotija cheese
- quick pickled veggies
- corn salsa
- mango jalapeño salsa
Nutrition
If you get a chance to try these spicy Sriracha kissed shrimp taco bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
Not only is this a delicious dish, it’s so colorful and pretty!
These were lovely and already on the menu again for next week!
Woot! So excited they’ll be making a repeat appearence! Thanks Jessica!
Thanks Ashley! So glad you’re loving it!