Description
Full of colour and fresh flavours, these buffalo shrimp taco bowls are perfect for a quick, easy and light meal.
Ingredients
Scale
Buffalo Shrimp:
- 1 lb. shrimp
- 1/4 cup hot sauce, such as Frank’s
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
Bowls:
- 1 head romaine lettuce, chopped
- 2 cups corn, frozen, thawed
- 2 cups cherry tomatoes, quartered
- 1 avocado, cubed
- 1/4 red onion, thinly sliced
- 4 oz. Cotija cheese*, crumbled
- 1/4 cup cilantro, roughly chopped
- 1 lime, quartered
- Salt
Instructions
- In a large bowl, combine the hot sauce, olive oil, and garlic powder and whisk to combine.
- Add shrimp to the hot sauce mixture and toss to combine until well coated.
- Heat a grill or grill pan to medium-high heat, add shrimp, and cook for 2-3 minutes per side or until pink. Once cooked, remove from the grill and set aside.
- In serving bowls, combine the lettuce, corn, tomatoes, avocado, and red onion. Layer each both with a handful of shrimp, a sprinkle of cheese, cilantro, and a slice of lime. Season with salt and pepper to taste.
- These bowls can be served immediately or stored in the fridge for up to 3 days. If you are going to make them ahead of time, don’t add or cut the avocado until it’s time to serve to ensure that it does not go brown.
Notes
Cotija Cheese: Cotija cheese is a Mexican aged cheese made from cow’s milk with a salty taste and crumbly texture. If you can’t find Cotija cheese, feta cheese will also work well.
Nutrition
- Serving Size: 1 bowl
- Calories: 412 calories
- Sugar: 11 grams
- Fat: 19 grams
- Carbohydrates: 31 grams
- Fiber: 9 grams
- Protein: 35 grams
Keywords: grilled, healthy
