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healthy Mexican Shrimp Tacos Bowl with charred shrimp mango salsa, rice and cilantro lime mayo

Mexican Shrimp Taco Bowl recipe with Cilantro Lime Mayo

This Mexican Shrimp Taco Bowl recipe with Cilantro Lime Mayo is perfect for Taco Tuesdays and Cinco De Mayo! A simple meal prep recipe that is healthy, paleo-approved, and gluten-free.
Course dinner, lunch, meal prep
Cuisine American, Mexican
Keyword healthy bowl with shrimp, shrimp taco bowl recipe, shrimp taco bowl sauce
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2 -3
Calories 450 kcal


For the taco shrimp

  • 450 g prawns headless with tails on - thawed
  • 2 teaspoons of chili powder
  • 2 teaspoons of cumin
  • 1 teaspoon of garlic powder
  • 1/4 teaspoon cayenne pepper more or less to taste
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 2 tbsp canola or coconut oil

Coriander Lime Mayo

  • 1 egg
  • 250 ml cold-pressed canola oil
  • 1 clove of garlic
  • 2 tablespoons of finely chopped white onion
  • ½ bunch of fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons of fresh lime juice

For serving

  • cooked rice preferably coconut rice or plain jasmine rice
  • Cocktail tomatoes
  • Red cabbage
  • fresh coriander

Mango Salsa:

  • 1 large or 2 small mangoes - ripe
  • 1 green chilli finely chopped
  • 1 lime juiced (or lemon)
  • 1 pinch of salt


Mango Salsa

  1. Dice the mango and mix with the chilli, lime juice and salt. Put aside


  1. All ingredients must be at the same temperature.
  2. Put the egg, 125 ml of the oil, the whole clove of garlic, the chopped onion, the coriander, the cumin, the salt and sugar in your blender and mix until all the ingredients are well mixed.
  3. Keep the blender running and slowly add the remaining 125 ml of oil as well as the lime juice with the engine running. Taste and season with salt if necessary.
  4. You can transfer the amount you need for your bowls in a freezer bag. Cut a small hole into a cirner using small scissors - with this DIY piping bag you can easily “drizzle” your mayo over your taco bowl.


  1. Mix spices with salt and sugar. Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the all the taco spices to get it coated.

  2. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 2-3 minutes, flipping after 1 - ½ minutes, until the shrimp are cooked through.

  3. Arrange the taco bowl. Create a base of rice, top with veggies, salsa, shrimp and drizzle with lots of mayo! Serve with lime slices, cilantro and maybe even some chopped jalapeno.

Recipe Notes

  • Make this a low-carb taco bowl my using cauliflower rice as a bowl base
  • Or serve the shrimp, mango salsa and mayo in lettuce cups
  • You can use chicken instead of shrimp
  • Use Brown rice instead of Jasmine rice
  • Cannot find ripe mango? Pineapple salsa or charred pineapple would work amazingly here.
  • Use shredded lettuce instead of cabbage.
  • These are made in a skillet but why not grill those shrimp! Might be best to get them on some skewers for easy grilling