Shrimp Taco Bowl with Mango, Corn, and Cilantro Lime Crema Recipe
Introduction
Savor the vibrant flavors of this Shrimp Taco Bowl, a delightful fusion of juicy shrimp, fresh mango, and zesty crema served over fluffy jasmine rice. It’s an easy, colorful dish perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 cup jasmine rice
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
- 2 mangoes, diced
- 3 ears of corn, kernels removed
- 1/4 cup shredded purple cabbage
- Pickled onions (for garnish)
- Cilantro (for garnish and crema)
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 lime (juice and zest)
- 3 tablespoons cilantro, finely chopped
- 1 garlic clove, minced
Instructions
- Step 1: Cook the jasmine rice according to the package instructions until tender and fluffy.
- Step 2: In a medium bowl, combine olive oil, minced garlic, chili powder, Worcestershire sauce, sriracha, and honey to create the marinade.
- Step 3: Add the shrimp to the marinade, tossing to coat well. Let it marinate at room temperature for 10-15 minutes.
- Step 4: Heat a large pan over medium-high heat. Arrange the shrimp in a single layer and cook for 3-4 minutes on one side.
- Step 5: Flip the shrimp and cook for another 2-3 minutes, or until they are opaque and cooked through. Remove from heat.
- Step 6: To make the cilantro lime crema, mix sour cream, mayonnaise, lime juice and zest, chopped cilantro, and minced garlic in a small bowl.
- Step 7: Divide the cooked rice among four bowls. Top each bowl with the cooked shrimp, diced mango, corn kernels, shredded purple cabbage, pickled onions, and fresh cilantro.
- Step 8: Drizzle the cilantro lime crema over the shrimp and serve immediately for a bright, flavorful meal.
Tips & Variations
- For extra heat, add more sriracha or sprinkle with fresh jalapeño slices.
- Substitute mango with pineapple or peach for a different fruity twist.
- Use brown rice or quinoa instead of jasmine rice for a different texture and more fiber.
- Pickled onions can be made quickly by soaking thinly sliced red onions in vinegar, sugar, and salt for 30 minutes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the crema separate to prevent sogginess. Reheat the shrimp and rice gently in a pan or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before marinating to ensure the best texture and flavor.
Is it possible to make this recipe vegetarian?
Absolutely! Replace shrimp with grilled tofu, tempeh, or roasted chickpeas for a delicious vegetarian taco bowl.
PrintShrimp Taco Bowl with Mango, Corn, and Cilantro Lime Crema Recipe
This vibrant Shrimp Taco Bowl combines juicy marinated shrimp with fragrant jasmine rice, fresh mango, sweet corn, crunchy cabbage, and tangy pickled onions. Topped with a zesty cilantro lime crema, this dish offers a delightful blend of spicy, sweet, and citrus flavors perfect for a refreshing and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Rice
- 1 cup jasmine rice
Shrimp Marinade and Cooking
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
Toppings and Bowl Components
- 2 mangoes, diced
- 3 ears of corn, kernels removed
- 1/4 cup shredded purple cabbage
- Pickled onions, to taste
- Cilantro, to taste
Cilantro Lime Crema
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 lime, juiced and zested
- 3 tablespoons cilantro, finely chopped
- 1 garlic clove, minced
Instructions
- Cook the rice: Prepare the jasmine rice according to the package instructions until fluffy and tender, then set aside and keep warm.
- Marinate the shrimp: In a medium-sized mixing bowl, mix together olive oil, minced garlic, chili powder, Worcestershire sauce, sriracha, and honey. Add the peeled and deveined jumbo shrimp and coat them thoroughly with the marinade. Let the shrimp marinate at room temperature for 10-15 minutes to absorb the flavors.
- Cook the shrimp: Heat a large pan over medium-high heat. Add the marinated shrimp in a single layer and cook without moving for 3-4 minutes, then flip and cook for an additional 2-3 minutes until the shrimp are opaque and cooked through.
- Prepare toppings: While the shrimp cooks, dice the mangoes, remove the kernels from the corn ears, shred the purple cabbage, and prepare pickled onions and cilantro for garnish.
- Make the cilantro lime crema: In a small bowl, combine sour cream, mayonnaise, lime juice and zest, chopped cilantro, and minced garlic. Stir well to create a smooth, flavorful crema.
- Assemble the taco bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with cooked shrimp, diced mango, corn kernels, shredded cabbage, pickled onions, and fresh cilantro. Drizzle the cilantro lime crema over the shrimp and garnish as desired.
- Serve immediately: Enjoy your fresh and flavorful shrimp taco bowls while the shrimp is warm and the toppings are fresh.
Notes
- Marinate shrimp only at room temperature and only for 10-15 minutes to maintain their texture and food safety.
- Use fresh lime juice and zest for the crema to maximize brightness and flavor.
- Pickled onions can be made ahead or purchased pre-made for convenience.
- Adjust the sriracha amount in the marinade to control the spice level according to your preference.
- Feel free to swap jasmine rice with brown rice or cauliflower rice for a healthier or gluten-free alternative.
Keywords: shrimp taco bowl, shrimp recipe, taco bowl, cilantro lime crema, quick dinner, summer recipe, jasmine rice shrimp bowl
