Macro-friendly Spicy Shrimp Taco Bowl

I love a deliciously healthy meal that can be mixed up and changed to make even more deliciously healthy meals. That is exactly what this macro-friendly spicy shrimp taco bowl is. This macro-friendly spicy shrimp taco bowl is good on its own, but the salsa and dressing are oh so good with other dishes as well. 

What You’ll Need to Make Spicy Shrimp:

• Shrimp
• Chili powder
• Cumin
• Onion powder
• Garlic powder
• Salt
• Olive oil
• Garlic, minced (or frozen cubes)
• Pinch of red pepper flakes for heat

Ingredients You’ll Need to Make Mango Salsa:

• Bell pepper, diced (red, orange, or yellow peppers are best)
• Jalapeño, diced 
• Medium onion, diced
• Lime, zested, and juiced
• Salt
• Mango, diced
• A handful of cilantro, chopped

What You’ll Need to Make Jalapeño Avocado Dressing:

• Non-fat Greek yogurt
• Reduced-fat buttermilk
• Half an avocado
• Cotija cheese
• Onion powder
• Garlic, minced (or frozen cubes)
• Salt
• Pepper
• Fresh lemon juice
• Fresh jalapeño 
• A handful of cilantro – If you hate cilantro, sub parsley- still good!
• Green onions

All the Components you Need to Make ONE Macro-friendly Spicy Shrimp Taco Bowl:

• Cauliflower rice
• Salt, pepper, and garlic powder to taste
• Cooked spicy shrimp
• Mango salsa
• Shredded green cabbage (or mixed greens like the photo but I prefer cabbage!)
• Jalapeño avocado dressing
• Avocado
• Cotija cheese
• Cilantro
• Fresh Lime

How to Make a Macro-friendly Spicy Shrimp Taco Bowl:

Let me start by saying that I know this recipe seems like a lot of steps. But, once you make the dressing and the mango salsa, you will use it all week long! I am talking salads, tacos, bowls, ANYTHING. And if you don’t use it on everything you should. 

Start your meal prep with the shrimp. I like buying the big bag of frozen shrimp from Costco which means you have to thaw your shrimp before you can do anything. Once the shrimp is thawed, remove tails and pat dry. Place your shrimp in a bowl. Then add your chili powder, cumin, onion powder, garlic powder, salt, and olive oil to your bowl. Make sure you combine all of your dry ingredients and olive oil well so they cover the shrimp. 

Next, heat a heavy-bottomed skillet over high heat. If you don’t have a big skillet you need to check out my favorite. When I say it’s a big skillet, I mean BIG. This skillet has become my favorite because I know that I can put as much as I want without worrying bout spillage. 

Spray your skillet with a mist of olive oil spray. Then, add your shrimp in a single layer. If you can’t fit all of your shrimp in at once, cook in shifts if needed. Cook the shrimp for two minutes, then flip. Once you’ve flipped the shrimp, cook hot for two more minutes. Then, turn off the pan and add the garlic and red pepper flakes. You don’t want to add the garlic early or it will turn bitter. Toss the garlic and red pepper flakes around in the hot pan to cook just a little bit without burning.

Now it’s Time to Salsa

Combine diced bell pepper, diced jalapeño, a diced medium onion, a lime (zested and juiced), salt, diced mango, and a handful of chopped cilantro to make the mango salsa. Almost every ingredient in the salsa is diced. And, while I love using my Nakano knives and wood cutting board, this level of dicing has me pulling out the alligator chopper to save some time.

Dress it Up

Next, throw your non-fat Greek yogurt, reduced-fat buttermilk, half an avocado, cotija cheese, onion powder, garlic (minced or frozen cubes), fresh lemon juice, fresh jalapeño, green onions, a  handful of cilantro into the blender, salt, and pepper. If you hate cilantro try subbing in parsley it’s still good! And, if you can’t find cotija cheese, parmesan or feta are good replacements. It’s salty, crumbly, delicious Mexican cheese.

Blend all of the ingredients together to make the dressing. You can store both the dressing and mango salsa in the fridge until you’re ready to use. Use them on all of your salads, bowls, and tacos!

Make cauliflower rice by sautéing your riced cauliflower over medium-high in your skillet with some salt, pepper, and garlic powder. You only need to cook for a few minutes until tender. The last step for our spicy shrimp taco bowl is preparing your cabbage. Toss cabbage with 1 tbsp of the dressing and a squeeze of lime.

Serving Suggestions:

Add your cauliflower rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and an additional 2 Tbsp of dressing. Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of lime. Enjoy!

Similar Recipes:

Baked Feta Cauliflower Rice with Shrimp

Easy Air Fried Fish Tacos

Fresh and Healthy Taco Salad

Sheet Pan Tacos with Jalepeño Dressing

Cauliflower Rice Enchilada Skillet

Macro-friendly Spicy Shrimp Taco Bowl

These macro-friendly spicy shrimp taco bowls will be your new favorite meal. Not only are they delicious, but the different components also make so many delicious meals.  If you are looking for more macro-friendly meals, check out my cookbooks. ONE specifically focuses on delicious and comforting, yet still healthy, meals that are essentially served from one dish just like this taco bowl. I am always sharing the new things I am trying on Instagram and TikTok. Come hang out with me! I’ve always got something going on. 

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