Description
Delicious Hawaiian Shrimp Taco Bowl recipe! Discover a tasty and easy way to enjoy this flavorful dish today!
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 1 cup jasmine rice according to package instructions.
- Step 2– In a medium mixing bowl, combine 1 tablespoon olive oil, 3 minced garlic cloves, 1/4 teaspoon chili powder, 1 tablespoon Worcestershire sauce, 1 tablespoon sriracha, and 2 tablespoons honey. Add 1 lb jumbo shrimp and toss to coat. Let marinate at room temperature for 10-15 minutes.
- Step 3- Heat a large pan over medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes. Flip and cook for an additional 2-3 minutes, until shrimp are opaque and cooked through.
- Step 4- Divide the cooked rice between 4 bowls. Top each bowl with cooked shrimp, 2 diced mangoes, kernels from 3 ears of corn, 1/4 cup shredded purple cabbage, pickled onions, and chopped cilantro.
- Step 5- Make the Cilantro Lime Crema by combining 1/4 cup sour cream, 3 tablespoons mayonnaise, juice and zest of 1 lime, 3 tablespoons chopped cilantro, and 1 minced garlic clove in a small bowl. Drizzle over the shrimp in each bowl and serve.
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