CrossFit Soda City
Macro Monday Recipe
4/4/2022
Shrimp Taco Bowls
Nutritional Facts
Yields: 4 servings
Calories: 354
Carbohydrates: 45g
Protein: 21g
Fat: 10g
Ingredients
• 20 medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 2 cups cooked brown rice
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained and rinsed
• 1 cup tomatoes, diced
• 1/2 cup cheddar cheese
• 2 tablespoon cilantro, minced
• 1 lime cut into 4 slices
Instructions
1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powder, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimp, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
