Early Dinner Shrimp Taco Bowls

Ingredients

Serves 4 for early dinner shrimp taco bowls, with about 20 minutes built into the plan.

• 1 lb frozen peeled shrimp, thawed and patted dry
• 1 tablespoon olive oil
• 1 tablespoon mild taco seasoning
• 2 cups cooked rice, warm
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado, diced
• 1/2 cup corn, thawed
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon salt

How to Make It

Make early dinner shrimp taco bowls in order, then stop the minute dinner is ready to serve or pack.

• Toss the thawed shrimp with the olive oil and taco seasoning.
• Cook in a skillet over medium-high heat 2 to 3 minutes per side until pink, opaque, and curled.
• Stir the sour cream, lime juice, and salt together for a quick drizzle.
• Divide the warm rice among 4 bowls and top with cabbage, corn, and avocado.
• Add the shrimp and finish with the lime drizzle.

Timing Before Practice

Start about 25 minutes out; shrimp cook in just a few minutes once thawed.

• T-minus 25: thaw the shrimp and warm the rice
• T-minus 12: season and cook the shrimp
• T-minus 4: build the bowls and drizzle

Make It Ahead or Save Leftovers

Prep the rice and slaw ahead so dinner is just cooking the shrimp.

• Thaw shrimp overnight in the fridge for a fast cook
• Keep avocado out until serving so it stays fresh
• Eat shrimp leftovers cold the next day rather than reheating
• Serve with: tortilla chips, lime wedges

Parent Tip

Pat the thawed shrimp very dry so they sear instead of steaming in the pan.