Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Shrimp Taco Bowl

Tuesday, June 13, 2017
Total time
25 minutes
Preparation time
10 minutes

Insanely delicious spicy taco spiced shrimp bowls loaded with black beans, corn, brown rice and tomato. Make a week’s worth of lunch in under 30 minutes.

or16.02 oz of crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture) (454 g)
or2 tsps of spices, chili powder (5 g)
or2 whole tsps of spices, cumin seed (4 g)
or1/4 tsp of spices, pepper, red or cayenne (0 g)
or1/4 tsp of spices, garlic powder (1 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 medium slice (2-1/2" dia) of onions, raw (110 g)
or1 medium unit (approx 2-3/4" long, 2-1/2 dia.) of peppers, sweet, red, raw (119 g)
or1 cup of corn, yellow, whole kernel, frozen, microwaved (141 g)
or1.75 cups of beans, black, mature seeds, canned, low sodium (420 g)
or2 cups of rice, brown, long-grain, cooked (404 g)
In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over shrimp (I didn't use all of it, but you could if you like things spicier) and salt and pepper to taste.
Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the shrimp and cook until pink. Remove shrimp from the pan and set aside.
If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
Layer rice, bean mixture, and shrimp in a bowl and top with cilantro, and lime juice if desired.
Nutritional information
Per 100 gPer Bowl (415 g)% DRI
Energy96 kcal397 kcal20 %
Fat2 g7 g11 %
Fatty acids, total saturated0 g1 g6 %
Cholesterol34 mg143 mg48 %
Sodium202 mg836 mg35 %
Carbohydrate14 g59 g20 %
Sugars1 g4 gremove
Fiber3 g11 g46 %
Protein6 g27 gremove