Shrimp Taco Bowl

Taco Tuesday: Shrimp Taco Bowl

Dinner in under 30 minutes! And if you make the slaw beforehand (you can make + dress it ahead!), this healthy Shrimp Taco Bowl can literally be thrown together in ten minutes.

It’s a fun twist on a taco salad. And by using shrimp, you get the benefits of a protein that is also high in Omega 3 fatty acids, B vitamins, iodine, selenium and the powerful antioxidant astaxanthin.

This complete Fab Four meal hits all the blood sugar balancing marks – protein, fat, fiber and greens. It has a great crunch from the slaw, a little bit of heat from the seasoned shrimp, and a creamy tahini dressing with a flavorful pop from the lime.

Here’s how it breaks down:

  • Protein - shrimp
  • Fat - tahini, ghee (or coconut oil), avocado
  • Fiber and Greens - cucumber, cabbage, tomatoes, pepper, cilantro, onion, chives, avocado

Shrimp lover? Check out my other shrimp recipes from the blog!

  • Prep Time

    5 minutes

  • Total Time


  • Servings


  • Freezer Friendly




  • 8-10 deveined medium shrimp
  • Taco seasoning (½ tbsp-smoked paprika, ¼ tbsp. chili powder ¼ tsp cayenne, salt & pepper)
  • 1 tbsp ghee or coconut oil


  • 1 cup thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 6 sliced grape tomatoes
  • ¼ cup sliced cucumber
  • ¼ cup sliced red pepper
  • 4 tbsp chopped cilantro
  • 2 tbsp chopped red onion
  • 2 tbsp chopped chives
  • Avocado


  • 3 tbsp tahini
  • Juice 1 lime
  • 3 tbsp water


  1. In a medium mixing bowl, mix shrimp with taco seasoning. 
  2. Add ghee or coconut oil to a frying pan over medium heat and sauté shrimp for 6-8 minutes flipping until opaque throughout.
  3. In a small bowl, whisk dressing ingredients.
  4. Thinly slice your vegetables and add all the salad ingredients to a large salad bowl. Pour dressing and toss to coat. 
  5. Top salad with spicy hot shrimp, and enjoy!