Shrimp Burrito Bowl
It has juicy shrimp, rice, crisp veggies, black beans, creamy avocado, and a cilantro lime dressing.
Servings 4 Servings
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
Serving: 1bowl | Calories: 568kcal | Carbohydrates: 68g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Fiber: 9g | Sugar: 5g
