Mini Shrimp Taco Bowls Recipes

HAWAIIAN SHRIMP TACO BOWLS

Steps:

• Cook the rice according to package instructions.
• In a medium sized mixing bowl, combine olive oil, garlic, chili powder worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
• Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for 2-3 minutes until shrimp are opaque and cooked through.
• Divide the rice between 4 bowls and top with shrimp, mango, corn, cabbage, pickled onions, and cilantro. Drizzle the Cilantro Lime Crema over the shrimp and serve!
• In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.

MINI SHRIMP TACO BOWLS

Steps:

• For the tortillas, you will need a set of molds for baking tortillas or large muffin pan. Preheat the oven to 400°F. Place the tortillas in the molds, if necessary fold the corners. Bake between 7 to 10 minutes, set aside to cool (in the mold).
• For the shrimp, put in a medium bowl with a lid. Season them with the Taco Bell Taco Seasoning Mix and chipotle chile pepper powder. Cover the shrimp and let marinate for 30 minutes.
• Heat a skillet over medium heat and spray with cooking spray. Add the shrimp and cook for 8-10 minutes. Stir the shrimp constantly to ensure they're cooked evenly. Remove from skillet.
• Fill each bowl with lettuce, tomato, avocado and shrimp. Drizzle each bowl with dressing.