I love healthy bowls because they’re quick and easy meals that can almost entirely be made ahead of time and taste like something you’d order out at a restaurant. They’re wholesome and packed with flavor and are so easy to make in tons of different ways.

These high-protein shrimp taco bowls with a chili lime sauce are no different. Loaded with juicy grilled shrimp, cilantro lime rice, bright, fresh toppings, and a drizzle of creamy, tangy sauce, you’re going to absolutely love this casual weeknight dinner—and so will the whole family.

Super satisfying and endlessly customizable, this is one recipe you’ll get repeat requests for.

Why You’ll Love This Shrimp Taco Bowl Recipe

High in protein: Each shrimp taco bowl contains about 30-35g of protein, making it a great choice for after a workout or any healthy meal.
Super fresh and totally flavorful: With lots of flavorful ingredients like spiced shrimp, citrus, fresh herbs, spicy salsa, sweet fruit, and a creamy, tangy chili lime sauce, this recipe packs a real punch.
Great for meal prep: These bowls are perfect for meal prep. Prep all of the components and then assemble as you go.
Customizable and versatile: Choose your rice, your salsas, the level of heat, and more.

Keeps well: If you’re cooking for one or two, you’re likely used to leftovers, but some dishes keep better than others. This one is a good one for leftovers. Gently reheat the base and then drizzle with extra sauce.

Ingredients

Rice:

2 cups cooked jasmine rice
2 cups cooked cauliflower rice
Juice of ½ lime
¼ cup chopped fresh cilantro

Shrimp:

1 lb raw shrimp, peeled and deveined
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
½ teaspoon kosher salt
½ teaspoon chipotle powder, optional
Black pepper, to taste

Chili Lime Sauce:

½ cup plain Greek yogurt (you could also substitute some with mayo for added richness)
1 teaspoon lime zest, optional
1 tablespoon fresh lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
1 tablespoon honey or agave, optional
Pinch of garlic powder and salt
Chopped fresh cilantro, optional

Toppings:

¾ cup corn
¾ cup black beans (if using canned, drained and rinsed)
1 cup pineapple or mango salsa
2 cups pico de gallo
½ cup chopped cilantro
1 tablespoon lime zest + Juice of ½ lime
Optional: lime wedges, extra chopped cilantro, creamy avocado slices, sour cream or Greek yogurt

Instructions

Make the rice: Cook both kinds of rice using the package directions. Add to a large bowl. Drizzle with lime juice and add the cilantro. Stir until fully combined.
Make the shrimp: Season the shrimp with the spice blend and gently toss in a medium bowl until fully coated. Heat a grill or large skillet over medium-high heat. Add a drizzle of avocado oil or olive oil. Add the shrimp to the hot pan or grill and cook for 2-3 minutes per side, until cooked through and opaque. Remove from the pan (or grill) and set aside.
Make the chili lime sauce: Add the yogurt, lime zest, lime juice, spices, honey or agave, and cilantro (if using) to a small bowl. Stir until well combined, smooth, and creamy.
Assemble the bowls: Build each bowl by piling the following ingredients into a shallow bowl (or on a plate):

5 oz grilled shrimp
1 ¼ cups rice and cauliflower rice
¼ cup corn
¼ cup black beans
¼ cup fruit salsa
½ cup pico de gallo
1-2 tablespoons chili lime sauce

Garnish and enjoy: Garnish with lime wedges, extra cilantro, avocado slices, sour cream or Greek yogurt, serve, and enjoy!

Nutrition Info (Per Bowl - Makes About 3 Bowls)

Calories: ~390–420
Protein: ~30–35g
Carbs: ~30–35g
Fat: ~12–14g

(Numbers vary depending on your base and whether you use yogurt or mayo for the sauce.)

Swaps & Substitutions

Make it spicier: Add a drizzle of regular hot sauce, a sprinkle of red pepper flakes, or top with pickled jalapeños.
Make it dairy-free: Instead of using Greek yogurt, try a plant-based alternative or use mayo (if you’re vegan, use a vegan mayo).
Make it more convenient: Toss pre-cooked shrimp with the spices and then heat through. Use instant rice instead of stovetop. Try a ready-made fruit salsa from your local grocery store.

FAQs

Yes, it does. Make sure you thaw the shrimp completely before tossing with spices and cooking. Pat any excess water off with paper towels as well or they’ll steam instead of sear.
This recipe calls for a mix of half jasmine rice and half cauliflower rice, but you could also use all of one or the other, brown rice, basmati, quinoa, or even couscous. It’s totally up to you!
It’s not, really. It’s about mild to medium as written. If you don’t like spicy food, leave out the chipotle powder in the shrimp or, if you like spicier food, add a drizzle of hot sauce to your finished bowl, use a spicier salsa, or add hot sauce or jalapeños to your chili lime sauce.
Yes, it can! Make each component of the bowls and store in a separate airtight container. When you’re ready to eat, gently reheat the rice mixture and shrimp, add the toppings and sauce, and eat. The components will store well for about 3-4 days in the fridge.
If you don’t want to make the sauce, top with a mixture of Greek yogurt and hot sauce, use a store-bought chipotle mayo drizzle, or just add a dollop of guacamole. It’ll still be delicious.
It is. This recipe is naturally gluten-free as long as your spices, salsa, and any store-bought sauces are gluten-free (make sure to read all of the labels). You can make it dairy-free with a few simple substitutions, and even make it vegan by using tofu, agave, and a plant-based yogurt or mayo.
Instead of the grilled shrimp, you could use grilled chicken, ground beef, chicken, or turkey, flank steak, tofu, or beans. The options are endless!
To make these shrimp taco bowls a bit lower in carbs, skip the jasmine rice and make the base all cauliflower. Then, forget the corn and beans. You can add in extra sautéed veggies (like zucchini, bell peppers, red onion, or mushrooms) if you’d like, or just add a little extra pico de gallo or your other favorite toppings to make up for the loss.

These shrimp taco bowls are bursting with fresh flavors and totally crave-worthy. Whether you’re meal prepping for a busy week ahead or looking for a new crowd-pleasing dinner, this healthy, macro-friendly recipe is just what you need.