This big, bold Taco Shrimp Bowl - easily customizable to your tastes - can be on your table in under 30 minutes. Make it for Cinco de Mayo, Taco Tuesday, or a quick weeknight meal. The shrimp and veggies are cooked on a sheet pan before being served with rice, garlicky black beans and your favorite taco toppings.
Heat olive oil in a small skillet set over medium-low heat. When hot, add the garlic and saute until fragrant, about 3 minutes.
Preheat oven to 400F.
Line a baking sheet with foil and spray with cooking spray. Spread the veggies on one half of the baking sheet and the shrimp on the other. Sprinkle baking sheet with 1 Tbs. of the taco seasoning. With clean hands, toss veggies and shrimp to coat. Sprinkle with remaining 1 Tbs. taco seasoning and toss again. Spread shrimp and veggies into a single layer. Mist again with cooking spray and bake in preheated oven for 9-10 minutes, until shrimp are cooked through.
Assemble your bowl.