If you’re looking for a refreshing, vibrant meal that’s easy to prepare and bursting with flavor, look no further than these Hawaiian Shrimp Taco Bowls. Perfect for a quick weeknight dinner or a fun, tropical-themed gathering with friends, this dish combines succulent shrimp, sweet mango, and a zesty cilantro lime crema to create a bowl that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
These Hawaiian Shrimp Taco Bowls are perfect for anyone who enjoys fresh, bold flavors and wants a meal that’s both nutritious and satisfying. The combination of protein-packed shrimp, fragrant jasmine rice, and a variety of colorful toppings makes this dish not only visually appealing but also a well-balanced meal. Whether you’re a seafood lover or just looking to mix up your usual dinner routine, this recipe is sure to become a favorite in your household.
Ingredients and Kitchen Equipment
Ingredients:
Hawaiian Shrimp Taco Bowls:
- 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
Toppings:
- 2 mangoes, diced
- 1/4 cup shredded purple cabbage
- Cilantro
Cilantro Lime Crema:
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 lime, juice and zest
- 3 tablespoons cilantro, finely chopped
- 1 garlic clove, minced
Kitchen Equipment:
- Medium-sized mixing bowl
- Large pan
- Measuring cups and spoons
- Knife and cutting board
- Citrus zester
- Mixing spoon
Directions
- Cook the Rice: Begin by cooking the jasmine rice according to the package instructions. This usually involves rinsing the rice, combining it with water in a pot, bringing it to a boil, and then simmering until tender.
- Marinate the Shrimp: In a medium-sized mixing bowl, combine the olive oil, minced garlic, chili powder, Worcestershire sauce, sriracha, and honey. Add the peeled and deveined shrimp, ensuring they are well-coated in the marinade. Allow the shrimp to marinate at room temperature for 10-15 minutes.
- Cook the Shrimp: Heat a large pan over medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes. Flip the shrimp and cook for an additional 2-3 minutes until they are opaque and cooked through.
- Assemble the Bowls: Divide the cooked rice between four bowls. Top each bowl with the cooked shrimp, diced mango, shredded purple cabbage, and cilantro.
- Prepare the Cilantro Lime Crema: In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, finely chopped cilantro, and minced garlic. Mix well until smooth.
- Serve: Drizzle the cilantro lime crema over the shrimp and serve immediately.
Tips and Variations
Tips:
- Shrimp: For the best flavor, use fresh shrimp. If using frozen shrimp, make sure they are fully thawed and patted dry before marinating.
- Marinating Time: While 10-15 minutes is sufficient, marinating the shrimp for up to 30 minutes can enhance the flavors even more.
- Rice: Jasmine rice adds a lovely fragrance, but you can substitute with brown rice or quinoa for a different texture and nutritional profile.
Variations:
- Spice Level: Adjust the amount of sriracha to suit your preferred spice level. For a milder version, reduce the sriracha or omit the chili powder.
- Vegetables: Feel free to add more vegetables like bell peppers, avocado, or cherry tomatoes to your bowls.
- Protein: Substitute the shrimp with grilled chicken or tofu for a different protein option.
How to Store Leftovers
If you have any leftovers, store the shrimp, rice, and toppings separately in airtight containers in the refrigerator. The shrimp and rice will keep for up to 3 days, while the cilantro lime crema can be stored for up to a week. Reheat the shrimp and rice gently in the microwave before assembling your bowl.
Food and Drink Pairings
Pair these Hawaiian Shrimp Taco Bowls with a crisp, chilled white wine like Sauvignon Blanc or a refreshing iced tea with a hint of lime. For a non-alcoholic option, a sparkling water with a splash of tropical fruit juice would complement the flavors nicely.
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the rice and the cilantro lime crema ahead of time. The shrimp is best cooked fresh, but you can marinate them in advance and cook right before serving.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free Worcestershire sauce.
Can I use another type of rice?
Absolutely! While jasmine rice is recommended for its fragrance, you can use any type of rice you prefer, such as basmati, brown rice, or even cauliflower rice for a low-carb option.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Hawaiian Shrimp Taco Bowls
- Total Time: 25 minutes
Description
Hawaiian Shrimp Taco Bowls: A tropical delight with juicy shrimp, fresh pineapple, and zesty lime, perfect for a flavorful, healthy meal. Enjoy island vibes in every bite!
Ingredients
Instructions
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal