Shrimp Taco Lunch Bowls

Healthy, filling, and full of flavor, these shrimp taco lunch bowls are an easy meal prep recipe for shrimp taco salad. Made with juicy shrimp, cilantro lime rice, a jalapeño coleslaw, and topped with a creamy cilantro avocado dressing, these shrimp burrito bowls are sure to be a lunch-time favorite!

This simple, flavorful shrimp taco lunch bowl recipe has been a long time coming. With the Turkey Taco Lunch Bowl recipe consistently being ranked the top post on this website, you would have thought I would have made a new lunch bowl recipe sooner!

From simple shrimp tacos to sweet potato and black bean tacos we love making a taco variation over here. These juicy shrimp taco lunch bowls take everything you love about a fresh and flavorful salad bowl and kick it up a notch with some spicy jalapeño slaw and a creamy avocado cilantro lime ranch.

This shrimp taco meal prep recipe comes together in about an hour for a filling week of lunches you will be more than excited to dive into day after day.

Why we Love these Shrimp Taco Lunch Bowls

You know I love a good taco lunch bowl meal prep recipe and this shrimp taco bowl takes the classic up a notch with a fresh and flavorful jalapeño slaw. Some other reasons we love making these taco lunch bowls include:

• Fresh and flavorful. From the vibrant flavors of the avocado cilantro lime dressing to the crisp jalapeño coleslaw, this shrimp taco bowl is just bursting with fresh flavor.
• Versatile. You can easily keep this recipe as is or try a whole host of different sides and toppings. Check out the additional toppings section below for more fun ways to dress up this simple shrimp salad.
• Meals for the week. While it might take a little time to make the individual parts, this shrimp burrito bowl recipe makes for an easy meal prep for a weeks worth of lunches.

How to Meal Prep Shrimp Taco Lunch Bowls

I like to order my meal prep process from the longest cook time to the shortest. For this recipe that means starting with the rice and ending with the shrimp.

Step 1: Make Cilantro Lime Rice

• Boil water: In a medium saucepan, over medium heat boil water.
• Add rice: Once boiling, stir in long-grain rice and return to a boil.
• Cover and cook: When the rice begins to boil, add salt and vegan butter. Reduce the heat to low, stir twice, cover and cook for 15 minutes.
• Allow to fluff: After 15 minutes, keep the lid on and remove the saucepan from heat. Wait 5 minutes before removing the lid and fluffing the rice.
• Add cilantro + lime: Transfer the rice to a large bowl and stir in cilantro and lime juice. Set aside.

Step 2: Make Avocado Cilantro Lime Ranch

While the rice is cooking move on to making the sauce for these shrimp taco bowls.

• Add all ingredients to blender: In a high-powdered blender add coconut milk, cilantro, avocado, jalapeño, garlic, lime juice, onion powder, salt, and a pinch of cayenne.
• Blend together until smooth and transfer to a mason jar.

Step 3: Make Jalapeño coleslaw for the Shrimp Taco Bowls

Since the slaw needs to use a few tablespoons of the avocado cilantro lime ranch, it’s important to make the sauce first.

• Mix ingredients together: In a medium mixing bowl stir together coleslaw mix, jalapeño, green onion, and a few tablespoons of the avocado cilantro lime ranch.
• Set aside: Mix together and set to the side.

Step 4: Make the Shrimp

The last part of these taco bowls and the quickest to cook.

• Peel and devein shrimp and set to the side.
• Make marinade: In a medium-sized mixing bowl whisk together olive oil, salt, pepper, garlic powder, onion powder, cumin, and chili powder.
• Marinate shrimp: Add the shrimp to the bowl and toss with the marinade. Allow the shrimp to marinate for 5 to 30 minutes.
• Cook the shrimp: In a large skillet over medium heat cook the shrimp for approximately 4 minutes per side or until no longer pink. Once cooked through remove from heat and set to the side.

Step 5: Assemble Shrimp Taco Lunch Bowls

• In a glass meal prep container measure 3/4 cup to 1 full cup of the jalapeño coleslaw.
• Alternatively you can place this portion of the shrimp taco bowls in a separate container or in a reusable ziplock bag.
• Next add 1/2 cup of cilantro lime rice.
• Add 1/4-1/3 cup of cooked shrimp.
• In a small sauce container measure out 1-2 Tablespoons of the avocado cilantro lime dressing.

Storing Suggestions for Shrimp Taco Bowls

Meal Prep Storage: Using a meal prep food container, keep the cilantro lime rice and the shrimp in a compartment together. Store the jalapeño coleslaw in a separate compartment or in a separate Tupperware.

Individual Storage:

• Cilantro Lime Rice– Air-tight container in the refrigerator for up to 5 days.
• Jalapeño Coleslaw- Air-tight container in the refrigerator for up to 5 days.
• Cilantro Avocado Dressing– Air-tight container in the refrigerator for up to 7 days.
• Cooked Shrimp– Air-tight container in the refrigerator for up to 5 days.

More Toppings for Shrimp Taco Bowls

While the cilantro lime rice, jalapeño slaw, and shrimp all make for a delicious and filling taco salad, you might want to try some other toppings with your shrimp taco bowls. Some of my favorite toppings include:

• Pico de gallo
• Mexican Street Corn Dip
• Guacamole
• Fresh chopped avocado
• A side of tortilla chips
• Black beans
• Corn
• Chopped tomato
• Dairy-free sour cream
• Sliced jalapeño

Other Shrimp Recipes to Make Next

• Shrimp Rolls
• Creamy Garlic Pasta with Shrimp
• Shrimp and Vegetable Pasta
• Chili Garlic Shrimp with Garlic Butter Grits

If you tried this Shrimp Taco Meal Prep recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

You can also sign up for my newsletter for even more dairy-free goodness!

Print

Shrimp Taco Lunch Bowls

Filling and flavorful, these healthy shrimp taco lunch bowls make the perfect lunch meal prep recipe!

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Lunch, Meal Prep, Shrimp, Taco, Taco Bowls

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 5 taco bowls

Ingredients

Cilantro Lime Rice

• 2 cups Water
• 1 cup Rice long-grain
• 1 teaspoon Salt
• 1 Tablespoon Vegan Butter optional
• ½ cup Cilantro
• 2 Tablespoons Lime Juice

Avocado Cilantro Lime Ranch

• 1 cup Coconut Milk full fat
• 1 cup Cilantro
• 1 Avocado
• 1 Jalapeño seeded
• 2 cloves Garlic
• 4 Tablespoons Lime Juice
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• pinch Cayenne

Jalapeño Coleslaw

• 1 bag Coleslaw Mix
• 1 Jalapeño seeded and diced
• ¼ cup Green Onion
• 2-4 Tablespoons Avocado Cilantro Lime Ranch

Grilled Shrimp

• 1 pound Shrimp peeled and deveined
• 2 Tablespoons Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• ¼ teaspoon Cumin
• ¼ teaspoon Chili Powder

Instructions

Cilantro Lime Rice

1. In a medium saucepan, over medium heat boil 2 cups of water.

2. Once boiling, stir in 1 cup of long-grain rice and return to a boil.

3. When the rice begins to boil, add 1 teaspoon salt and 1 Tablespoon of vegan butter. Reduce the heat to low, stir twice, cover and cook for 15 minutes.

4. After 15 minutes, keep the lid on and remove the saucepan from heat. Wait 5 minutes before removing the lid and fluffing the rice.

5. Transfer the rice to a large bowl and stir with ½ cup chopped cilantro and 2 Tablespoons lime juice. Set aside.

Avocado Cilantro Lime Ranch

1. In a high-powdered blender add 1 cup coconut milk, 1 cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves of garlic, 4 Tablespoons lime juice, 1 teaspoon onion powder, 1 teaspoon salt, and a pinch of cayenne.

2. Blend together until smooth and transfer to a mason jar.

Jalapeño Coleslaw

1. In a medium mixing bowl stir together 1 bag of coleslaw mix, 1 diced jalapeño, ¼ cup chopped green onion, and 2-4 Tablespoons of avocado cilantro lime ranch.

2. Mix together and set to the side.

Shrimp

1. Peel and devein 1 pound of shrimp and set to the side.

2. In a medium-sized mixing bowl whisk together 2 Tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cumin, and ¼ teaspoon chili powder.

3. Add the shrimp to the bowl and toss with the marinade. Allow the shrimp to marinate for up to 30 minutes.

4. In a large skillet over medium heat cook the shrimp for approximately 4 minutes per side or until no longer pink. Once cooked through remove from heat and set to the side.

Assemble the Shrimp Taco Lunch Bowls

1. In a glass meal prep container measure 3/4 cup to 1 full cup of the jalapeño coleslaw. Alternatively you can place this portion of the shrimp taco bowls in a separate container or in a reusable ziplock bag.

2. Next add 1/2 cup of cilantro lime rice.

3. Add 1/4-1/3 cup of cooked shrimp.

4. In a small sauce container measure out 1-2 Tablespoons of the avocado cilantro lime dressing.

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