
Shrimp Taco Cauliflower Rice Bowls
Shrimp Taco Cauliflower Rice Bowls are among my favorite of my healthy cauliflower rice bowl recipes.
This dish is not only full of freshness from the gorgeous veggies, it’s full of deliciousness as well!
The dressing is the same one that I use in my Shrimp Taco Salad.
It’s my Fresh and Easy Homemade Salsa, reduced fat sour cream, and a squeeze of lime juice all mixed together.
I also add hot sauce, so if you’re into a little bit of spice, add that as well.
Any store brand salsa that you like is perfectly fine if you don’t have homemade.

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How to make Shrimp Taco Cauliflower Rice Bowls
The shrimp marinade is half a packet of taco seasoning, olive oil, kosher salt, and pepper.
Now remember above when I said I used homemade salsa for the dressing?!
Let’s keep that in mind and not judge for me using the taco seasoning packet 😉
If you have a homemade blend of taco seasoning by all means, use that.
I cut a little corner there, it’s a classic busy mom move.

The shrimp go onto a baking sheet and into a 425 degree oven for 5-7 minutes.
You could also cook them in the air fryer for 8 minutes at 400 degrees.
Let them cool slightly before assembling the cauliflower rice bowls.

As the shrimp were in the oven, I microwaved two bags of cauliflower rice.
Then seasoned them with a little of the remaining taco seasoning packet.
Divide the rice evenly between 4 bowls (or containers if meal prepping).
Top with the shrimp, corn, avocado, tomato, cheese, and some fresh cilantro.
Serve with the taco dressing and even add some hot sauce or a squeeze of fresh lime over top.
Feel free to add some black beans or pickled jalapenos too!

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If you like Shrimp Taco Cauliflower Rice Bowls, you might also like these recipes…
Salmon Sushi Bowls with Cauliflower Rice

Caribbean Jerk Cauliflower Rice Bowls

Old Bay Shrimp Bowls

Healthy Buffalo Chicken Salad

Easy Air Fryer Recipes

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Shrimp Taco Cauliflower Rice Bowls
Shrimp and taco flavors in a healthy and delicious cauliflower rice dish
Ingredients
- 1 pound jumbo shrimp (peeled and deveined)
- 1 Tbsp olive oil
- 1/2 packet taco seasoning (plus 2 tsps more for the cauliflower rice)
- kosher salt, pepper
- 3/4 cup salsa
- 1/2 cup reduced fat sour cream
- 1 Tbsp lime juice
- 2 12 oz bags cauliflower rice
- 1 14 oz can corn drained
- 1 pint cherry or grape tomatoes cut in half
- 1 cup shredded cheddar cheese
- 1 avocado sliced
- Optional: hot sauce, cilantro, lime wedges
Instructions
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In a bowl add the shrimp, olive oil, and taco seasoning and kosher salt and pepper to taste. Toss until evenly coated. Place in a single layer on a baking sheet. Bake in a 425 degree oven for 5-7 minutes.
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In another bowl whisk together the salsa, sour cream, and lime juice. Add hot sauce if desired. Set aside for the dressing.
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Microwave the cauliflower rice according to package directions. Add 1 tsp of remaining taco seasoning per bag and stir until evenly mixed. Divide evenly between 4 bowls or containers.
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Top each bowl with the cooked shrimp, corn, tomatoes, cheese and avocado. Drizzle the dressing over top. Serve with cilantro, hot sauce, and/or lime wedges if desired.
Note: If meal prepping this recipe omit the avocado because it will turn brown.
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