Go Back
Shrimp Burrito Bowl

Shrimp Burrito Bowl Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice, rinsed
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1 tbsp vegetable oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro
  • Sour cream, for serving (optional)
  • Salsa, for serving (optional)

Method
 

  1. In a saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender. Fluff and keep covered off heat.
  2. Pat shrimp dry, toss with chili powder, cumin, garlic powder, and salt. Heat oil in a large skillet over medium-high. Cook shrimp 2-3 minutes per side until pink and opaque. Remove from heat.
  3. Add black beans and corn to the skillet over low heat, stir for 2 minutes until warm.
  4. Divide rice among bowls. Top with shrimp, bean mixture, tomatoes, avocado, and cilantro. Squeeze lime over everything and add sour cream and salsa if using. Serve immediately.

Notes

For meal prep, store the cooked shrimp, rice, and beans in separate containers and add fresh toppings right before serving. The shrimp are best reheated gently to avoid toughness.