This is a taco bowl built around blackened shrimp. The shrimp are tossed in smoked paprika, garlic and onion powder, cayenne, oregano, salt and pepper, then seared in olive oil for 2 to 3 minutes on each side. They go over cauliflower rice with shredded lettuce, tomatoes, avocado, sour cream and cilantro, with lime wedges on the side. Prep takes 10 minutes and cooking takes 10, so the bowl is ready in 20 minutes. The recipe makes 4 bowls.
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The card lists 6 grams of carbohydrates per bowl, and the toppings can be set out so everyone builds their own.
What Goes in the Bowl
Amounts are in the recipe card at the bottom. Here is what each part does.
- Large shrimp (1 pound, peeled and deveined): the protein.
- Olive oil (2 tablespoons): for searing the shrimp.
- The spice mix: smoked paprika (2 teaspoons) for smokiness, garlic powder and onion powder (1 teaspoon each) for savory depth, cayenne (1 teaspoon) for heat, dried oregano (1 teaspoon) for an earthy note, plus salt (1 teaspoon) and black pepper (1/2 teaspoon).
- Cauliflower rice (1 cup): a low-carb base in place of rice.
- Shredded lettuce (1 cup) and diced tomatoes (1/2 cup): crunch and juiciness.
- Avocado (1/2, sliced) and sour cream (1/4 cup): creamy toppings.
- Cilantro (1/4 cup, chopped) and lime wedges: a fresh finish.
Shredded cabbage can replace the cauliflower rice if you want a crunchier base.
Cooking the Shrimp
If your shrimp are frozen, thaw them in cold water for about 15 minutes. To peel and devein quickly, cut along the back of the shell with kitchen scissors, which lets you pull off the shell and the vein in one motion.
Mix the spices in a bowl and toss the shrimp in the mixture until each piece is evenly coated. Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke. Add the shrimp and cook for 2 to 3 minutes on each side, until opaque with a dark, blackened crust. Watch them closely, because overcooked shrimp turn rubbery. Take the pan off the heat.
To assemble, layer the cauliflower rice in the bowl, then the lettuce, the shrimp, the tomatoes and the avocado slices. Top with sour cream and cilantro and serve with lime wedges to squeeze over the top.
Tips
- Marinate the shrimp. Leave them in the spice mixture for about 30 minutes before cooking for a more intense flavor.
- Adjust the heat. Add more cayenne if you like it hot, or reduce it for a milder bowl.
- Use fresh ingredients where you can, fresh shrimp and fresh vegetables especially.
Ways to Change It
- Other protein: grilled chicken, beef or tofu all take on the spices well.
- More vegetables: bell peppers, zucchini or sautéed spinach.
- Other spices: cumin for a warm, earthy flavor or chili powder for extra heat.
What to Serve With It
A side salad of mixed greens, cucumbers and radishes with olive oil and vinegar dressing balances the bowl. Guacamole or salsa works for dipping, with guacamole adding a buttery texture and salsa a fresh kick. To drink, sparkling water with a squeeze of lime.
Nutrition
One bowl has approximately 320 calories, 20 grams of fat (3 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 28 grams of protein and 800 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Cook the shrimp and prepare the cauliflower rice in advance and keep them in separate airtight containers in the refrigerator. Reheat the shrimp in a skillet and assemble the bowl when you are ready to eat.
How should leftovers be stored?
Keep uneaten shrimp and toppings in separate containers in the refrigerator for up to 2 days. Reheat the shrimp gently so they stay tender.
Can I use something other than shrimp?
Yes. Grilled chicken, beef or tofu all work, and each one absorbs the spices well.
Is it good for meal prep?
Yes. Portion the ingredients into individual containers and keep the toppings separate until you are ready to eat.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Blackened Shrimp Taco Bowl: A Flavorful Delight!
Ingredients
Instructions
In a bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper. Toss the shrimp in the spice mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from heat.
In a serving bowl, layer the cauliflower rice, followed by the shredded lettuce, cooked shrimp, diced tomatoes, and avocado slices.
Top with sour cream and chopped cilantro. Serve with lime wedges on the side for squeezing over the bowl.
Notes
For added flavor, marinate the shrimp in the spice mixture for 30 minutes before cooking.
You can substitute cauliflower rice with shredded cabbage for a crunchier texture.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 20g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 28g |
| Cholesterol Content | 200mg |