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cauliflower with spicy shrimp www.lillieeatsandtells.com

Macro-friendly Spicy Shrimp Taco Bowl

This macro-friendly spicy shrimp taco is an easy meal that is not only delicious, it helps you hit your goals.
5 from 3 votes
Course Bowl, Lunch, Main Course, Protein
Cuisine California Fresh, Healthy, Seafood
Prep Time 40 minutes
Cook Time 35 minutes
Servings 1
Calories 330 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!


Spicy Shrimp

  • 2 lbs shrimp (Costco bag- 808 g after rinsed and tailed etc)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1/2 tbsp olive oil (7 g)
  • 2 cloves garlic, minced (or frozen cubes)
  • pinch of red pepper flakes for heat

Mango Salsa

  • 1 bell pepper, diced (118 g; red, orange, or yellow peppers are best)
  • 1 jalapeño, diced (44 g)
  • 1 medium onion, diced (110 g)
  • 1 lime, zested and juiced
  • 1/4 tsp salt
  • 1 1/4 cup mango, diced (200 g)
  • handful of cilantro, chopped (10 g)


  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup reduced-fat buttermilk
  • half an avocado (40 g)
  • 1 oz cotija cheese (28 g)
  • 1/2 tsp onion powder
  • 2 frozen garlic cubes or 2 minced cloves
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh lemon juice (30 g)
  • 1/2-1 fresh jalapeño (30 g)
  • handful of cilantro (20 g) - If you hate cilantro, sub parsley- still good!
  • 2 green onions (10 g)

For ONE Bowl

  • 3 cups cauliflower rice (255 g fresh or frozen)
  • Salt, pepper, and garlic powder to taste
  • 4 1/2 oz cooked spicy shrimp (125 g)
  • 1/3 cup mango salsa (90 g)
  • 1/2 cup shredded green cabbage (or mixed greens like the photo but I prefer cabbage!)
  • 3 tbsp jalapeno avocado dressing (45 g)
  • 1/4 avocado (35 g)
  • 2 tsp cotija cheese (7 g)
  • cilantro
  • fresh lime


  • Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.
  • Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.
  • Add your shrimp in a single layer, cooking in shifts if needed. Cook for two minutes, then flip. Cook hot for two more minutes.
  • Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.
  • Combine all of the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls, and tacos!
  • Cook cauliflower rice by sautéing over medium-high with some salt, pepper, and garlic powder for a few minutes until tender.
  • Toss cabbage with 1 tbsp of the dressing and a squeeze of lime.
  • Add your cauliflower rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 tbsp of dressing.
  • Finish with a sprinkle of cotija cheese, fresh cilantro and a squeeze of lime. Enjoy!


If you can’t find cotija, parmesan or feta are a good replacement. It’s a salty, crumbly, delicious Mexican cheese.
This looks like a lot of steps--- but once you make the dressing, and the mango salsa, you will use it all week on salads, tacos, bowls, ANYTHING. Or you should.
MFP: Lillie Eats and Tells Spicy Shrimp Taco Bowl


Fiber: 10.7gCalories: 330kcalFat: 10.9gProtein: 31.4gCarbohydrates: 27.5g
Keywords bowl, cauliflower rice, dressing, mango salsa, shrimp, spicy shrimp, taco

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