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Honey Lime Shrimp Taco Bowls

Mexican food is a weekly occurrence in my household. I love Mexican food because it contains fresh and bright flavors PLUS there are so many different combinations, making it an easy crowd pleaser.

My Mexican spice is the taco blend I have been making and using for years. It's so fun to see my tried and true taco blend in other people's cabinets! It contains no heat, meaning you can always add jalapeños to your recipes if you like spicy. However, for all my non-spicy people - you will love this blend. It is so much fresher and more flavorful than any taco packets at the store!

One of my favorite ways to use my Mexican spice is to build a "Mexican Bar" and let people build their burrito bowls, tacos, or nachos to their liking. For today's recipe, I actually built a full taco bar with ground beef and shrimp, plus an option to have nachos, tacos or a bowl. I chose to build a shrimp bowl for myself and this was the outcome. I hope you enjoy!

Honey Lime Shrimp Taco Bowls

makes 4 servings


  • 1 1/2 cups white rice, dried

  • 2 tbsp olive oil, divided

  • 1/2 red onion, sliced

  • 1/2 red bell pepper, sliced

  • 1/2 yellow bell pepper, sliced

  • 1/2 orange bell pepper, sliced

  • 2 jalapeños, sliced (optional)

  • 2 tbsp Nourished Roots Mexican spice , divided

  • Nourished Roots Tri-Salt Blend, to taste

  • 1 lb frozen shrimp, thawed

  • 2 limes, juiced

  • 1 tbsp honey

  • 1/2 can corn, drained

  • 1/2 can black beans, drained and rinsed

  • 1/2 cup salsa of choice, or more

  • 1/4 cup cilantro, chopped

  • 1/4 cup grated cojita cheese, or more

  • Lime wedges, for serving

Additional toppings: sour cream, guacamole, sliced avocado, queso


  1. Cook the rice according to package directions, fluff with a fork and set aside.

  2. Heat a pan over medium-high heat with 1/2 tbsp olive oil. In a bowl, toss the red onion, bell peppers, and jalapeños with 1/2 tbsp olive oil, salt to taste, and 1/2 tbsp of Mexican spice. Add to pan in a single layer and sauté until it is softened and slightly charred (about 5 minutes). Set aside.

  3. Heat remaining oil in the same pan over medium-high heat. In the same bowl, add shrimp, juice of 1 1/2 limes, honey, salt to taste, and 1 tbsp Mexican seasoning. Toss to coat. Add to pan in a single layer and let cook undisturbed for 1-2 minutes. Flip shrimp and cook additional 1-2 minutes on other side. The shrimp will be opaque when done and a minimum internal temperature of 145 degrees F.

  4. In a small bowl, add the corn, black beans, remaining Mexican spice, remaining lime juice, and salt to taste. Since these don't need additional cooking, you can heat them up in a small covered pot over medium heat until they are warmed through or microwave in the bowl for 2 minutes (or until heated through).

  5. Divide the rice, black beans + corn, shrimp, and veggies between bowls and top with your desired salsa, cilantro, and cojita cheese. Serve with lime wedges and enjoy!


I love seeing your kitchen creations! Tag me on IG so I can be your hype woman @kelsmarcelle and @nourishedrootsspiceco!

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