🌮 Taco Tuesday Shrimp Bowls

Personal collection of recipes - 2 servings, less than 500 calories and at least 30 grams of protein. Nutrition Info (Per Serving) * Calories: ~495 kcal * Protein: ~39 g * Carbohydrates: ~36 g * Fat: ~23 g * Fiber: ~10 g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the onion as thin as possible using a knife or mandolin slicer; set aside.

Step 2

In a large bowl, combine the hot water, vinegar, sugar (if using), salt, and peppercorns. Stir until the salt and sugar dissolve.

Step 3

Add the sliced onions to the bowl of liquid and stir gently. Press down on the sliced onions so they’re submerged in the liquid.

Step 4

Cover the bowl with a clean towel or lid. Set aside the onions to rest on the counter at room temperature for 1 hour before serving or transferring the onions and liquid to a jar or small covered container to the fridge for longer storage. The pickled onions will keep in the fridge in a tightly covered container for up to 3 weeks.

Step 5

Clean shrimp and top with taco seasoning, set aside

Step 6

Slice the bell peppers.

Step 7

Warm black beans in a small pot or microwave.

Step 8

Heat 1 tbsp olive oil in a skillet over medium heat.

Step 9

Add seasoned shrimp

Step 10

Sauté 3–4 minutes, turning halfway, until shrimp are pink and cooked through. Remove from heat.

Step 11

Place shredded lettuce in the bottom of 2 bowls.

Step 12

Evenly divide shrimp, bell peppers, and black beans over the lettuce.

Step 13

Add the cooked shrimp

Step 14

Top each bowl with pickled red onions, cotija cheese, avocado slices, and fresh cilantro.

Step 15

Squeeze lime over the top.