Shrimp & Black Bean Taco Bowl Recipe

Name: Shrimp & Black Bean Taco Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 1/2 cups Chopped Onion; 1 whole Red Bell Pepper, chopped; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 cup Corn Kernels; 1/4 cups Taco Seasoning, Divided; 2 Tablespoons Ranch Dressing Mix, Divided; 1 pound Shrimp, Peeled, Deveined And Tails Removed; 3 cups Romaine Lettuce, Shredded; 1 whole Avocado, Pitted And Chopped; 1/2 cups Cheddar Cheese, Shredded; 3/4 cups Fresh Pico De Gallo

Servings: persons

2 Tablespoons Olive Oil, Divided
1/2 cups Chopped Onion
1 whole Red Bell Pepper, chopped
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 cup Corn Kernels
1/4 cups Taco Seasoning, Divided
2 Tablespoons Ranch Dressing Mix, Divided
1 pound Shrimp, Peeled, Deveined And Tails Removed
3 cups Romaine Lettuce, Shredded
1 whole Avocado, Pitted And Chopped
1/2 cups Cheddar Cheese, Shredded
3/4 cups Fresh Pico De Gallo

1
Heat a large stove top pan over medium high heat.
2
Add 1 tablespoon of oil, then add onion and red bell pepper. Cook for about 4 minutes. Reduce heat to medium, add black beans and corn and season with 1/2 of taco seasoning and 1/2 of ranch dressing mix. Cook for about 5 more minutes.
3
Push veggies and beans to half of pan and add more oil if needed. Once new oil is hot, add shrimp, seasoning with the remaining taco seasoning and ranch dressing mix. Cook for about 6 minutes or until shrimp is opaque, flipping halfway through. Once shrimp is cooked, stir everything together.
4
Serve over lettuce with avocado, cheese and pico de gallo as garnish.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 1/2 cups Chopped Onion, 1 whole Red Bell Pepper, chopped, 1 can (15 Oz. Size) Black Beans, Drained And Rinsed, and more.

Yes, Shrimp & Black Bean Taco Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp & Black Bean Taco Bowl

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