Tropical Shrimp Taco Bowl

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
taco bowl

This Tropical Shrimp Taco Bowl is practically a warm weather getaway for two!

This protein and veggie-powered recipe pulls out all the stops for intriguing flavors you won’t want to miss. Sweet mango, cherry tomatoes and peppers are a dream, combined with Cajun-spiced shrimp. No doubt, seafood lovers will love this awesome flex dinner, but fans of Mexican cuisine will be equally pleased, as this recipe does justice to the best of the best south-of-the-border entrees.

Cauliflower rice keeps the Tropical Shrimp Taco Bowl very light, for a total summer body meal.

This meal counts as one PowerFuel, half a SmartCarb, three Vegetables and two Extras. Need a few more SmartCarbs in your day? Consider tossing in a quarter cup of sweet corn or couscous. Click here to log this recipe in the NuMi app >

Looking for more guidance on Flex Meals? Learn more here >

Servings: 2

Calories per Serving: 283

On Nutrisystem, Count As: 1 PowerFuel, ½ SmartCarb, 3 Vegetables and 2 Extras


  • Mango Salsa
  • ½ mango, peeled and chopped
  • ½ cup cherry tomatoes, chopped
  • 2 green onions, thinly sliced
  • ½ jalapeno pepper, seeded and diced small
  • ½ red bell pepper, diced
  • ¼ cup cilantro, finely chopped
  • 1 lime, juice only
  • Salt and pepper, to taste
  • Shrimp
  • 6 oz. uncooked shrimp, peeled and deveined
  • ½ Tbsp. Cajun seasoning (or to taste)
  • 1 tsp. olive oil
  • Coconut Lime Cauliflower Rice
  • 2 cups riced cauliflower, uncooked
  • 2 Tbsp. unsweetened shredded coconut
  • ½ cup unsweetened canned lite coconut milk
  • 1 lime, juice and zest
  • ¼ cup cilantro, finely chopped
  • Salt and pepper, to taste


  1. Mango Salsa
  2. Toss all ingredients together until combined. Season with salt and pepper, if desired.
  3. Shrimp
  4. In a large sauté pan, heat olive oil on medium-high heat.
  5. Season shrimp with Cajun seasoning and them to the pan.
  6. Cook, stirring periodically, until shrimp turn pink (approximately 3-5 minutes).
  7. Turn off heat and set aside.
  8. Coconut Lime Cauliflower Rice
  9. Mist the bottom of a large sauté pan with nonstick cooking spray.
  10. Add riced cauliflower and cook, stirring frequently, for 2 to 4 minutes.
  11. Add shredded coconut and continue to cook for an additional 2 minutes or until fragrant.
  12. Add coconut milk and lime juice. Bring cauliflower rice to a boil, and then reduce heat. Simmer for 8 to 10 minutes, or until cauliflower is tender and most of the liquid has evaporated.
  13. Stir in lime zest, cilantro, salt and pepper. Cook for an additional 1 to 2 minutes.
  14. Assembly
  15. Put half of the coconut lime cauliflower rice (approximately one cup) in a bowl. Top with about three ounces of shrimp and half of the mango salsa.
  16. Serve with one-quarter of a lime on the side.
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