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Firehouse Shrimp Bowl Salad

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"This shrimp grain bowl is a true recipe from the firehouse and is one of the most frequently requested meals among the troops."
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1 h 40 m servings 869
Original recipe yields 8 servings (8 salads)


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  1. Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at least 30 minutes.
  2. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Set aside to cool.
  3. Preheat the oven to 425 degrees F (220 degrees C).
  4. Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until starting to brown, 4 to 5 minutes. Add shrimp; cook until opaque, 3 to 5 minutes. Remove from heat and let shrimp continue to cook, 1 to 2 minutes. Drain any excess grease and liquid.
  5. Coat tortillas lightly with cooking spray. Place tortillas in an oven-safe metal or glass bowl to hold the shape.
  6. Bake tortillas in the preheated oven until golden brown, about 10 minutes.
  7. Mix lime juice, yogurt, chipotle peppers, and chicken bouillon together to make the sauce.
  8. Add rice equally to the bottoms of the tortilla bowls. Cover with beans; add cabbage, lettuce, tomatoes, red onions, and bell peppers. Top with the shrimp-chorizo mixture, avocados, and sauce. Sprinkle paprika on top.

Nutrition Facts

Per Serving: 869 calories; 37.6 86.8 47.7 224 1676 Full nutrition

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