Easy Hawaiian Shrimp Taco Bowls Recipe: A Tropical Delight - Beard and Bonnet

Ingredients

• 1 pound (454 grams) jumbo shrimp, peeled and deveined
• 1 cup (240 milliliters) jasmine rice
• 3 ears of corn, kernels removed
• 2 mangoes, diced
• ¼ cup (40 grams) shredded purple cabbage
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ¼ teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sriracha
• 2 tablespoons honey
• ¼ cup (60 milliliters) sour cream
• 3 tablespoons mayonnaise
• Juice and zest of 1 lime
• 3 tablespoons finely chopped cilantro
• 1 garlic clove, minced
• Pickled onions
• Fresh cilantro