Shrimp Burrito Bowls

Name: Shrimp Burrito Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 10½ oz White Rice; 1¼ tsp Salt; 1¼ lb Shrimp; 2 tsp Taco Seasoning; 1½ tbsp Olive Oil; 1 Black Beans; 7 oz Corn; 2 Limes; ½ oz Cilantro; 1 Avocado

By Eatpace

Chili-lime shrimp top cilantro-lime rice with black beans, corn, and avocado. The rice cooks while you prepare the toppings, making these bowls a practical weeknight dinner.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 636; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Shrimp burrito bowl with cilantro rice, black beans, corn, and sliced avocado.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring White Rice, Water, and half the Salt to a boil in a medium saucepan. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Step 2. Meanwhile, pat the Shrimp dry and toss with Taco Seasoning and the rest of the Salt.
Step 3. Heat Olive Oil in a large skillet over medium-high heat. Cook the shrimp in batches until pink and opaque, about 2 minutes per side. Transfer to a plate.
Step 4. Add Black Beans and Corn to the skillet over medium heat. Stir until heated through, about 4 minutes.
Step 5. Fluff the rice and stir in half the juice from the Lime and the Cilantro. Toss the shrimp with the rest of the lime juice.

Finish & serve

Step 6. Divide the rice among bowls. Top with the shrimp, beans, corn, and Avocado.

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Tips

Swap it

Use pinto beans in place of black beans if that's what you have.

Good to know

Patting the shrimp dry helps them brown rather than steam.

Leftovers

Refrigerate leftovers promptly for up to 3 days, keeping the avocado separate and adding it after reheating.

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