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Shrimp Taco Bowl with Mango, Corn, and Cilantro Lime Crema Recipe

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★★★★★

4.4 from 127 reviews

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.

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

  1. Cook the rice: Prepare the jasmine rice according to the package instructions until fluffy and tender, then set aside and keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://todayfoodrecipe.com/shrimp-taco-bowl-with-mango-corn-and-cilantro-lime-crema-recipe/