Description
Indulge in a delicious Hawaiian Shrimp Taco Bowl recipe packed with flavor. Discover the perfect blend of tropical ingredients.
Ingredients
Scale
- 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
- 2 mangoes, (diced)
- 3 ears of corn, (kernels removed)
- 1/4 cup shredded purple cabbage
- Pickled onions
- Cilantro
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 Iime (juice and zest)
- 3 tablespoons cilantro (finely chopped)
- 1 garlic clove (minced)
Instructions
- Step 1: Cook the rice according to package instructions. 1 cup jasmine rice
- Step 2: 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.
1 tablespoon olive oil,3 garlic cloves,,1/4 teaspoon chili powder,1 tablespoon worcestershire sauce,1 tablespoon sriracha,2 tablespoons honey,1 lb jumbo shrimp, - Step 3: 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.
- Step 4: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!
2 mangoes,,3 ears of corn,,1/4 cup shredded purple cabbage,pickled onions,cilantro
Cilantro Lime Crema - Step 5: In a small bowl, combine the sour cream, mayonnaise, lime juice and zest, cilantro, and minced garlic.
1/4 cup sour cream,3 tablespoons mayonnaise,1 Iime,3 tablespoons cilantro,1 garlic clove
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg