Shrimp and Avocado Taco Bowls with Crispy Bacon
Shrimp and Avocado Taco Bowls with Crispy Bacon
Ingredients
For the Crispy Bacon
- 8 slices bacon
For the Spiced Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lime, juiced
For the Taco Bowls
- 6 cups romaine lettuce, chopped
- 2 avocados, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, fresh or frozen, thawed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled (optional)
For the Creamy Lime Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 lime, juiced
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 tablespoon water, as needed for consistency
Instructions
- 1
Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crispy. This usually takes about 8-10 minutes. Remove bacon from skillet, place on a paper towel-lined plate to drain excess fat, then crumble once cooled. Set aside.
⏱️ 10 min
- 2
Prepare the shrimp: Pat the peeled and deveined shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the shrimp: Heat the same skillet (or a clean one) over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Squeeze the juice from 1/2 lime over the cooked shrimp. Remove from heat.
⏱️ 7 min
- 4
Make the creamy lime dressing: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, juice from the remaining 1/2 lime, honey, garlic powder, and salt. Add 1 tablespoon of water (or milk) and whisk until smooth. Add more water if a thinner consistency is desired.
⏱️ 5 min
- 5
Assemble the taco bowls: Divide the chopped romaine lettuce among 4 serving bowls. Arrange the diced avocados, halved cherry tomatoes, rinsed black beans, corn, and finely diced red onion over the lettuce.
⏱️ 5 min
- 6
Add toppings and serve: Top each bowl with the cooked shrimp, crumbled crispy bacon, chopped fresh cilantro, and crumbled cotija cheese (if using). Drizzle generously with the creamy lime dressing before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Avocado Taco Bowls with Crispy Bacon
Ingredients
For the Crispy Bacon
- 8 slices bacon
For the Spiced Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lime, juiced
For the Taco Bowls
- 6 cups romaine lettuce, chopped
- 2 avocados, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, fresh or frozen, thawed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled (optional)
For the Creamy Lime Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 lime, juiced
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 tablespoon water, as needed for consistency
Instructions
- 1
Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crispy. This usually takes about 8-10 minutes. Remove bacon from skillet, place on a paper towel-lined plate to drain excess fat, then crumble once cooled. Set aside.
⏱️ 10 min - 2
Prepare the shrimp: Pat the peeled and deveined shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Cook the shrimp: Heat the same skillet (or a clean one) over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Squeeze the juice from 1/2 lime over the cooked shrimp. Remove from heat.
⏱️ 7 min - 4
Make the creamy lime dressing: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, juice from the remaining 1/2 lime, honey, garlic powder, and salt. Add 1 tablespoon of water (or milk) and whisk until smooth. Add more water if a thinner consistency is desired.
⏱️ 5 min - 5
Assemble the taco bowls: Divide the chopped romaine lettuce among 4 serving bowls. Arrange the diced avocados, halved cherry tomatoes, rinsed black beans, corn, and finely diced red onion over the lettuce.
⏱️ 5 min - 6
Add toppings and serve: Top each bowl with the cooked shrimp, crumbled crispy bacon, chopped fresh cilantro, and crumbled cotija cheese (if using). Drizzle generously with the creamy lime dressing before serving.
⏱️ 3 min