Description
This Shrimp Burrito Bowl is a vibrant, flavorful meal perfect for a quick lunch or dinner. Packed with seasoned shrimp, fluffy lime-cilantro rice, black beans, fresh vegetables, and creamy avocado, it offers a balanced blend of protein, carbs, and healthy fats. The zesty lime and smoky spices bring a delicious Mexican-inspired twist, making it a satisfying and colorful bowl that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Shrimp Marinade and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp lime juice
Rice
- 1 cup long-grain white rice
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Bowl Toppings and Garnishes
- 1 cup black beans, drained and rinsed (canned or cooked)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled queso fresco or shredded cheese (optional)
- Lime wedges (for serving)
Dressing/Sauce
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- Salt and pepper, to taste
Instructions
- Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water or vegetable broth, olive oil, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in fresh lime juice and chopped cilantro for a zesty finish.
- Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Make sure each shrimp is evenly coated with the spice mixture.
- Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side or until shrimp are opaque and cooked through. Remove from heat and set aside.
- Prepare the Dressing: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
- Assemble the Burrito Bowls: Divide the lime cilantro rice evenly among four bowls. Top each with black beans, corn kernels, cooked shrimp, avocado slices, sliced red onion, cherry tomatoes, and cheese if using. Drizzle the prepared dressing over each bowl and garnish with lime wedges on the side for an extra burst of freshness.
Notes
- You can substitute brown rice or quinoa for a healthier grain option.
- For spice lovers, add a pinch of cayenne pepper to the shrimp seasoning or dressing.
- If fresh corn is not available, frozen or canned corn will work well—just be sure to drain any excess liquid.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- This recipe can be easily adapted to a vegetarian version by substituting shrimp with grilled tofu or roasted vegetables.
