If there's one thing we never get tired of, it's tacos. They're fun to eat, endlessly customizable, and perfect for meal prep. This Shrimp Taco Meal Prep with Avocado Crema is one of our go-to recipes for a weeknight dinner that tastes like it came straight from a restaurant, but takes less than 30 minutes to make.
We keep this one fresh and simple: seasoned shrimp, soft corn tortillas, fluffy white rice, and a creamy avocado crema made with coconut yogurt and lime juice. It's light, flavorful, and full of nutrients to power you through your day.
Let's get into it.
Why You'll Love This Recipe
- Fast & Easy: Cooks in under 30 minutes.
- Meal Prep Friendly: Perfect for 3-4 days of lunches or dinners.
- Flavor Packed: A zesty blend of spices and creamy avocado in every bite.
- Flexible: Easily customizable with your favorite toppings or sides.
Ingredients
For the Tacos:
- 1 lb shrimp (peeled and deveined)
- 16 corn street tortillas
- 1 tablespoon olive oil
- Shredded lettuce
- 2 cups cooked white rice
- 1 lime, cut into wedges
- Fresh parsley, for garnish
Shrimp Seasoning:
- 2 teaspoon paprika
- ½ tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
For the Avocado Crema:
- 1 cup unflavored coconut yogurt
- 2 ripe avocados
- 1 jalapeño, seeds removed for less heat
- 2 tablespoon lime juice
- 5 garlic cloves
- Water or olive oil, as needed to blend
Instructions
- Cook the Rice:
Cook white rice according to package instructions. Set aside and keep warm. - Season the Shrimp:
In a mixing bowl, toss the shrimp with paprika, salt, garlic powder, and oregano. - Sauté the Shrimp:
Heat olive oil in a skillet over medium heat. Add seasoned shrimp and cook for 6-8 minutes, turning halfway, until pink and cooked through. Remove from heat and let cool. - Make the Avocado Crema:
In a food processor, blend together avocado, coconut yogurt, jalapeño, lime juice, and garlic until smooth. Add a bit of water or olive oil to reach your desired consistency. - Assemble the Bowls or Tacos:
In each meal prep container, add a portion of rice with a lime wedge and a sprinkle of parsley. Pack tortillas separately (to keep them from getting soggy). When ready to eat, layer tortillas with shredded lettuce, shrimp, and a generous spoonful of avocado crema.
How to Store
Store the rice, shrimp, crema, and tortillas separately in airtight containers in the fridge. This recipe stays fresh for up to 4 days.
How to Reheat
- Shrimp & Rice: Microwave for 1-2 minutes until heated through.
- Tortillas: Wrap in a damp paper towel and microwave for 20 seconds or warm in a dry skillet.
- Crema: Best served cold-just give it a stir before using.
FAQ
Yes! Just make sure to thaw and pat them dry before seasoning.
It already is! The avocado crema uses coconut yogurt instead of sour cream for that creamy texture.
Absolutely. Use cauliflower rice for a low-carb version or quinoa for extra protein.
The jalapeño adds mild heat, but you can omit it or remove the seeds to tone it down.
Final Thoughts
This shrimp taco meal prep is the best of both worlds-quick to make and packed with fresh, bold flavor. Whether you're prepping for the week or just need a new taco night idea, this recipe delivers. Don't forget the crema... it's the star of the show.
Ingredients
- 1 lb Shrimp
- 16 Corn Street Tortillas
- Shredded Lettuce
- 1 tablespoon Olive Oil
- 2 Cups White Rice
- 1 Lime
- Parsley for Garnish
Seasoning
- 2 teaspoon paprika
- ½ tablespoon salt
- 1 teaspoon garlic
- 1 teaspoon oregano
For the avocado Crema
- 1 Cup Unflavored Coconut Yogurt
- 2 Avocados
- 1 Jalapeno
- 2 tablespoon Lime Juice
- 5 Garlic Cloves
- *Add water or olive oil as needed to blend smoothly
Instructions
Cook the Rice:
- Cook white rice according to package instructions. Set aside and keep warm.
Season the Shrimp:
- In a mixing bowl, toss the shrimp with paprika, salt, garlic powder, and oregano.
Sauté the Shrimp:
- Heat olive oil in a skillet over medium heat. Add seasoned shrimp and cook for 6-8 minutes, turning halfway, until pink and cooked through. Remove from heat and let cool.
Make the Avocado Crema:
- In a food processor, blend together avocado, coconut yogurt, jalapeño, lime juice, and garlic until smooth. Add a bit of water or olive oil to reach your desired consistency.
Assemble the Bowls or Tacos:
- In each meal prep container, add a portion of rice with a lime wedge and a sprinkle of parsley. Pack tortillas separately (to keep them from getting soggy). When ready to eat, layer tortillas with shredded lettuce, shrimp, and a generous spoonful of avocado crema.
Want more simple, tasty meal prep ideas like this?
Sign up for our weekly meal plans here and never stress about what to eat again.
Leave a Reply