Easy Hawaiian Shrimp Taco Bowls Recipe: A Tropical Delight - Beard and Bonnet
Mouthwatering Hawaiian shrimp taco bowls combine tropical flavors with zesty goodness. Indulge in this delightful fusion recipe and enjoy the vibrant mix of shrimp, pineapple, and fresh toppings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
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
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