BAJA SHRIMP BOWL RECIPES

Name: Baja Shrimp Taco Bowl Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 1 pound medium shrimp, peeled and deveined; 2 Tablespoons Mazola® Corn Oil; 1 large lime, juiced; 2 cloves minced garlic; 1 Tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1 avocado, sliced; 1/2 cup Greek Yogurt; 3 Tablespoons fresh lime juice; 2 Tablespoons water; 2 Tablespoon Apple Cider Vinegar; black pepper and salt, to taste; 1 teaspoon Mazola® Corn Oil; 1 large cauliflower or 4 cups store made cauliflower rice; 2 Tablespoons fresh cilantro, chopped; 3-4 Tablespoons fresh lime juice; salt and pepper, to taste; 1 cup shredded red and green cabbage (Note 1); 1 teaspoon Mazola® Corn Oil; 2 cups canned black beans, rinsed and drained (Note 2); 2 cup frozen corn (Note 3); 2 avocado, sliced ( optional); 1/4 cup fresh chopped cilantro (optional ); 2 stalks chopped green onion (optional)

BAJA SHRIMP TACO BOWL RECIPE - EVERYDAY EILEEN

Baja Shrimp Taco Bowl Recipe - Everyday Eileen image

Baja Shrimp Tacos made with better for you ingredients for a flavorful dinner loaded with great flavor. Grilled Baja Shrimp served over cauliflower rice and topped with avocado yogurt sauce.

Provided by Eileen Kelly

Categories grilling Main Dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4

Number Of Ingredients 28

Ingredients

1 pound medium shrimp, peeled and deveined
2 Tablespoons Mazola® Corn Oil
1 large lime, juiced
2 cloves minced garlic
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 avocado, sliced
1/2 cup Greek Yogurt
3 Tablespoons fresh lime juice
2 Tablespoons water
2 Tablespoon Apple Cider Vinegar
black pepper and salt, to taste
1 teaspoon Mazola® Corn Oil
1 large cauliflower or 4 cups store made cauliflower rice
2 Tablespoons fresh cilantro, chopped
3-4 Tablespoons fresh lime juice
salt and pepper, to taste
1 cup shredded red and green cabbage (Note 1)
1 teaspoon Mazola® Corn Oil
2 cups canned black beans, rinsed and drained (Note 2)
2 cup frozen corn (Note 3)
2 avocado, sliced ( optional)
1/4 cup fresh chopped cilantro (optional )
2 stalks chopped green onion (optional)

Steps:

How to make Baja Shrimp Marinade
How to Grill Baja Shrimp
How to make the Avocado Yogurt Dressing
How to make Cauliflower Cilantro Rice
How to heat black beans and corn
How to assemble Baja Shrimp Taco Bowls

Nutrition Facts : ServingSize 1 bowl, Calories 636 kcal, CarbohydrateContent 54 g, ProteinContent 38 g, FatContent 34 g, SaturatedFatContent 4 g, CholesterolContent 287 mg, SodiumContent 1567 mg, FiberContent 20 g, SugarContent 3 g

SHRIMP FAJITA BOWLS - SKINNYTASTE

Shrimp Fajita Bowls - Skinnytaste image

These Shrimp Fajita Bowls are a tasty and easy dinner that your whole family will love! Served over a bed of cilantro-lime rice with peppers and onions, avocado and salsa.

Provided by Gina

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 26

Ingredients

1 tablespoon olive oil
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
Freshly ground black pepper (to taste)
1 pound large peeled (deveined, tail-off shrimp)
2 medium red bell peppers (sliced)
1 large red onion (sliced)
1 tablespoon olive oil
½ teaspoon kosher salt
Freshly ground black pepper (to taste)
3 cups cooked brown rice
2 tablespoons chopped cilantro
¼ teaspoon salt
Juice of ½ lime
1 cup diced tomatoes
1/3 cup chopped white onion
¼ cup chopped cilantro
Pinch kosher salt
Freshly ground black pepper (to taste)
1 small (4-ounce Hass avocado, thinly sliced)

Steps:

Preheat oven to 400 degrees F.
For shrimp:
For veggies:

Nutrition Facts : ServingSize 1 bowl, Calories 431 kcal, CarbohydrateContent 51 g, ProteinContent 26 g, FatContent 13.5 g, SaturatedFatContent 2 g, CholesterolContent 136 mg, SodiumContent 690 mg, FiberContent 8 g, SugarContent 6 g

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