Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic, sliced onion, and bell pepper; sauté until softened, about 5 minutes.
- Add the shrimp and taco seasoning to the skillet. Cook until shrimp turn pink and opaque, about 3-5 minutes. Season with salt and pepper to taste.
- Layer the cooked rice or quinoa in serving bowls, followed by the black beans, then spoon the shrimp mixture over the beans.
- Top each bowl with slices of fresh avocado. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently, avoiding avocado to retain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 200mg