Taco bowls are essentially a dream for meal prepping. This recipe formula works for countless variations, but I especially love this chipotle shrimp version. Not only is it delicious, but every component comes together quickly. After an easy adobo and honey marinade, it only takes the shrimp a fast 4-ish minutes to cook. The rice can be done while the shrimp is marinating, then all that’s left is prepping the toppings. It’s the perfect quick, easy, and versatile meal that you’ll have no problem enjoying all week long.
The toppings:
Your topping choices are endless, but I stuck with classics that you might find on a Chipotle burrito bowl, like corn salsa, beans, pico de gallo, and sour cream. The feta is for a bit of creaminess, plus the saltiness it also adds.
Storage & make ahead:
These can be made up to 5 days ahead. Keep the corn salsa and other toppings separate from the shrimp and rice so that you can easily reheat the shrimp and rice. Then you can pile your toppings on.
Did you make this recipe? Let us know what you think in the comments down below!
