Shrimp Taco Bowls

Fast, fun, and full of flavor, these spicy Sriracha kissed Shrimp Taco Bowls are a home run for dinner tonight!

Shrimp Taco Bowls

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!

Sauteed Sriracha Shrimp

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:

Gluten-Free Shrimp Taco Bowls

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
5 from 4 votes

Shrimp Taco Bowls

Fast, fun, and full of flavor, these spicy Sriracha kissed Shrimp Taco Bowls are a home run for dinner tonight!

Course Main Dish
Cuisine Seafood, Tex-Mex
Keyword Shrimp Taco Bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 373 kcal
Author Jenn Laughlin – Peas and Crayons


  • 8 oz raw shrimp
  • 1/2-3/4 tsp paprika (sweet or plain)
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 1-2 tsp avocado oil or olive oil
  • 1-3 tsp Sriracha (to taste)
  • 3-4 cups chopped romaine lettuce
  • 1/2 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


  • 3 soft corn tortillas
  • avocado oil for frying as needed
  • sea salt for seasoning as desired


  • 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


  1. Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.

  2. 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!

  3. 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!

  4. Assemble bowls with a bed of lettuce and choice of toppings.

  5. Lastly cook the shrimp. Pat shrimp dry and season with paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.

  6. 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.

  7. 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!

Recipe Notes



Nutrition Facts below are estimated for recipe above (including homemade tortilla strips) using an online recipe nutrition calculator. Adjust as needed based on added extras and choice of dressing/sauce. Enjoy!

Nutrition Facts
Shrimp Taco Bowls
Amount Per Serving
Calories 373 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 286mg95%
Sodium 1266mg55%
Potassium 391mg11%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 3g3%
Protein 27g54%
Vitamin A 6841IU137%
Vitamin C 31mg38%
Calcium 229mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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Recipe Rating


  • Renee Goerger

    5 stars
    Not only is this a delicious dish, it’s so colorful and pretty!

  • Jessica

    5 stars
    These were lovely and already on the menu again for next week!

    • Woot! So excited they’ll be making a repeat appearence! Thanks Jessica!

  • Nellie Tracy

    5 stars
    These shrimp taco bowls are such a great summer meal! Love them!

  • Ashley

    5 stars
    One of our favorite meals for dinner! Thanks so much for sharing this recipe.

    • Thanks Ashley! So glad you’re loving it!

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