Shrimp Tacos Bowls with Best Shrimp Taco Sauce | Gluten Free

Shrimp Tacos Bowls are delicious and refreshing.

Shrimp are coated in a homemade spice blend and then pan seared until a crust forms. Everything that typically goes into a shrimp taco is then placed in a large bowl along with the shrimp; finely shredded cabbage mix, sliced avocado, corn kernels, cilantro, and a squeeze of fresh lime juice. A handful of corn tortilla chips are crunched right over top of the salad, and then a drizzle of homemade shrimp taco sauce completes the bowls.

This recipe is great for Cinco De Mayo, Taco Tuesday's, or any other dinner of the week or lunch meal prep. Your coworkers might be jealous.

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What Do I Need to Make Shrimp Tacos Bowls?

• 2-3 lbs fresh or frozen raw shrimp (medium-sized), peeled and de-veined.
• Bag of thinly-shredded coleslaw mix, or small red cabbage, shredded. *I use bagged coleslaw mix because it's cheaper, and you get more stuff in it.
• Avocados
• Can of corn
• Limes
• Cilantro
• Corn tortilla chips. I used organic blue corn tortilla chips.
• For the Homemade Spice Blend: Cumin, Oregano, Chili Powder, Paprika or Smoked Paprika, Salt, Black pepper
• For the Shrimp Taco Sauce: Sour cream, Mayo, Lime Juice
• Chipotle Tabasco Sauce, optional. Tip: If you don't use the chipotle hot sauce but like spicy shrimp, I recommend adding a little cayenne or red pepper flakes or other hot sauce to the shrimp when marinading.

How To Make Shrimp Tacos Bowls:

Shrimp Taco Sauce:

• Combine the ingredients in a jar or bowl (sour cream, mayo, freshly-squeezed lime juice, and chipotle Tabasco sauce). Shake or stir until well combined. Tip: Put into a squeeze bottle with a thin tip if you have one.
• Place in refrigerator until ready to use.

For the Shrimp:

• Optional Prep: Defrost shrimp according to package instructions if frozen. Peel and de-vein shrimp if the shells and tails are on.
• Add the shrimp to a gallon storage bag along with oil, all of the spices, and a few dashes of chipotle Tabasco sauce. Seal the bag, then shake and massage to coat the shrimp. Set in refrigerator 5-10 minutes while the pan heats up.
• Heat a large nonstick grill pan, cast iron skillet, or frying pan over medium-high heat. Add in 1 tablespoon cooking oil.

• Add the shrimp to the heated pan. Cook each side for 2-4 minutes until pink, cooked through, and seared golden.
• Remove from heat and set aside.

For the Bowls:

• To a large dinner plate or bowl; add piles of shrimp, cabbage mix, corn kernels, sliced avocado, and crushed corn tortilla chips. Sprinkle over cilantro leaves. Drizzle over the Shrimp Taco Sauce. Place a lime wedge (for squeezing over the salad) on the side.
• Serve. Tip: You can also serve alongside additional hot sauce.

Notes:

• You can also make fish taco bowls with these ingredients.
• Put the shrimp taco sauce in a squeeze bottle if you have one - it's funner and prettier this way.

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