These Shrimp Burrito Bowls are fresh, flavorful, and easy to make, it's perfect for a weeknight dinner. It has juicy shrimp, rice, crisp veggies, black beans, creamy avocado, and a cilantro lime dressing.
Should You Make This?
Time: 40 Minutes
Ingredients: Shrimp, rice, tomatoes, corn, black beans, avocado, green onion, cilantro, creamy cilantro lime dressing, limes, seasoning, olive oil
Ease: Pretty easy! Chop the veggies, quickly season and sauté the shrimp, and assemble a simple bowl. Great for weeknights or meal prep.
Ingredients & Substitutions
Shrimp – Use medium or large shrimp, peeled and deveined. Frozen shrimp works great, just thaw before cooking.
Seasoning – A mix of lime juice, chipotle powder, paprika, cumin, and salt gives the shrimp a smoky, zesty flavor. Swap chipotle for chili powder or smoked paprika if you want less heat.
Rice - Any kind of rice works: white, brown, or cilantro-lime.
Creamy Cilantro Lime Dressing - Store-bought options like Bolthouse Farms, Primal Kitchen, or Chick-fil-A’s avocado lime ranch work well.
Tomatoes - Use diced Roma, vine-ripened, or halved grape tomatoes. Cherry tomatoes work too!
Corn - Fresh, frozen (thawed), or canned corn all work. Grilled or roasted corn adds extra flavor if you have it.
Black Beans - Canned black beans are quick and easy—just drain and rinse. Pinto beans or chickpeas are good substitutes.
Full ingredient list with quantities in the recipe card below
How to Make Shrimp Burrito Bowls
Step 1 | Prep the Toppings
Dice the tomatoes and avocados. Slice the green onions and chop the cilantro.
Step 2 | Season the Shrimp
Season shrimp with chipotle powder, paprika, cumin, and salt.
Step 3 | Cook the Shrimp
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2–3 minutes per side.
Step 4 | Assemble the Bowls
Divide the cooked rice among four bowls. Top each bowl with tomatoes, corn, avocado, black beans, green onions, cilantro, and cooked shrimp. Drizzle with the creamy dressing.
Tips & Notes
Frozen Shrimp: To quickly defrost shrimp, place them in a colander or bowl and run cold water over them for 5–10 minutes, tossing occasionally.
Make-ahead friendly: Prep the toppings, cook the rice, and even cook the shrimp ahead of time. Store everything separately in the fridge and assemble when ready to eat.
Don’t overcook the shrimp: Shrimp cook quickly! As soon as they turn pink and opaque, remove them from the pan to avoid a rubbery texture.
Common Questions
Leftovers will keep in the fridge for 2–3 days. Store components separately for best freshness.
A creamy cilantro lime or avocado-based dressing works best. Store-bought options like Bolthouse Farms, Primal Kitchen, or Chick-fil-A avocado lime ranch are all great.
Definitely! Portion the ingredients into containers and keep the dressing and avocado separate until ready to eat.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Shrimp Burrito Bowl
Ingredients
Shrimp Ingredients:
- 1 pound shrimp peeled and deveined
- ½ teaspoon chipotle powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cumin
- 1 tablespoon olive oil
Bowl Ingredients:
- 4 cups cooked rice white, brown, or cilantro-lime rice
- 1 cup diced tomato 2 medium tomato or a handful of grape tomatoes, halved
- 1 cup corn canned and drained, or thawed from frozen
- 1 large avocado diced
- 1 cup canned black beans drained and rinsed
- 2 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- Lime wedges for serving (1 lime, cut into 4 wedges)
- ¼ cup creamy cilantro lime dressing or avocado lime ranch e.g. Chick-fil-A, Bolthouse Farms, or Primal Kitchen
Instructions
- Dice the tomatoes and avocados. Slice the green onions and chop the cilantro. Set everything aside.
- In a large bowl, toss together the shrimp, chipotle powder, paprika, cumin, and salt until evenly coated. Let it sit while you heat the pan.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2–3 minutes per side, or until shrimp are pink and opaque. Remove from heat.
- Divide the cooked rice among four bowls. Top each bowl with tomatoes, corn, avocado, black beans, green onions, cilantro, and cooked shrimp. Drizzle with the creamy dressing.
- Add a lime wedge to each bowl and serve immediately.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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