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Baja Shrimp Taco Bowl with Crunchy Cilantro Slaw

  • Author: Kayla Berman
  • Prep Time: 25 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 30 minutes
  • Category: Dinner


This Baja Shrimp Bowl recipe is an easy, healthy, and delicious dinner! Made with seasoned shrimp, crunchy cilantro slaw, brown rice, black beans, pico de gallo, and avocado … these taco bowls are light, flavorful, creamy, and citrusy. Perfect for a busy weeknight dinner or meal prep!




  • 1 lb shrimp, (shelled, deveined, & cleaned)
  • 2 tbsp olive oil
  • 1 lime, juiced
  • 1 tbsp chopped fresh cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooking spray

Crunchy Slaw

  • 2 1/2 cups coleslaw mix
  • 1/2 cup whole milk greek yogurt
  • 1 lime, juiced
  • 1/2 tbsp honey
  • 1 tbsp chopped fresh cilantro
  • Salt
  • Pepper

Taco Bowl

  • 2 cups brown rice, cooked
  • 1 15 oz can black beans, drained & rinsed
  • 1/2 cup diced red onion
  • 1 avocado
  • Pico de gallo
  • Sour Cream (or Whole Milk Greek Yogurt)


  1. First add the shrimp to a large mixing bowl with the marinade ingredients – olive oil, lime juice, fresh cilantro, chili powder, garlic powder, paprika, cumin, salt, and black pepper.  Combine thoroughly until each shrimp is coated in the mixture.  Cover the large bowl and place in the refrigerator to marinate for 15 minutes.
  2. While the shrimp is marinating, assemble the crunchy cilantro slaw.  Add the whole milk greek yogurt, lime juice, honey, and fresh cilantro to another large bowl.  Combine until smooth.
  3. Add the coleslaw mix to the greek yogurt mixture.  Combine.  Season with salt and pepper to taste.  Let sit in the refrigerator while you assemble the rest of the recipe.
  4. Next add cooking spray to a large skillet or pan on the stove over medium-high heat.  Add the shrimp to the hot pan with the marinade.  
  5. Let the shrimp cook on one side for 1-2 minutes.  Stir and flip the shrimp.  Cook on the other side for another 1-2 minutes, until the shrimp turns a white / pink color rather than gray.
  6. Next assemble the shrimp taco bowls.  Divide the cooked shrimp, crunchy slaw, brown rice, black beans, red onion, and avocado into 4 servings.  Top with pico de gallo, sour cream (or greek yogurt), fresh cilantro, and lime wedges. 
  7. Serve and enjoy!

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