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Maple Shrimp Taco Bowl with Creamy Avocado Dressing

Summer in New England is not complete without seafood. Even in land locked Vermont! This maple marinated shrimp fits perfectly in a bowl full of beans, rice, fresh greens, and tortilla chips. Unified under a blanket of creamy avocado dressing, you might be craving this shrimp well into winter!

Serves

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Prep time

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Cook time

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INGREDIENTS

FOR THE SHRIMP​:

FOR THE AVOCADO DRESSING:

  • 1/2 medium avocado​
  • 1 cup cilantro, coarsely chopped​
  • 3 large garlic cloves, smashed​
  • Juice from 1/2 lime​
  • 3 tablespoons white wine vinegar​
  • 1/2 cup olive oil​
  • 1 teaspoon Sweet Heat Maple Syrup​
  • 1 jalapeño, seeded (optional)​
  • Salt, to taste​
  • Pepper, to taste​

FOR THE BOWLS​:

  • Rice
  • Refried beans​
  • Diced pineapple​
  • Chopped Iceburg lettuce​
  • Crushed tortilla chips​
  • Scallions​
  • Cotija cheese​

INSTRUCTIONS

  1. In a medium bowl, mix the shrimp with the olive oil, maple syrup, maple mustard, maple sugar seasoning, garlic, and salt until everything is combined and coated. Cover with a tea towel and set aside.
  2. While the shrimp is sitting in its marinade, make the creamy dressing. Add the avocado, cilantro, garlic, lime juice, white wine vinegar, olive oil, maple syrup, jalapeno (if using), salt and pepper to a food processer or blender. Mix until combined and creamy, about 30 seconds.
  3. In a non-stick skillet over medium-high heat, add the shrimp. Cook on both sides until the shrimp is pink, curled up and cooked through, about 3-4 minutes per side. (Cut a shrimp in half to make sure it’s cooked all the way through!) If the shrimp is large or the pan is over crowded, you may need to cook each side of the shrimp for 4-6 minutes.
  4. Build your bowl to your liking! We recommend a base of refried beans, rice, and freshly chopped iceburg lettuce. Add your shrimp and top it with diced pineapple, scallions, and crushed tortilla chips. Finish the bowl with the creamy avocado dressing and cotija cheese! Enjoy!

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