Shrimp Burrito Bowls

By zhanghengshuo

4 Person

15 Minutes

0 Calories

These Shrimp Burrito Bowls are piled with juicy shrimp, tomatoes, avocados, black beans, corn, and rice, then drizzled with tantalizing Cilantro Lime Dressing. You can serve the Chipotle Shrimp as suggested Burrito Bowls or transform them into a salad, wrap or burritos! These burrito bowls make fabulous prep ahead lunches or dinners!

Ingredients

Bowls

Lime wedges for serving
1 - 2 tbsp. Finely minced fresh cilantro
4 Green onions, thinly sliced
Fresh sweet corn from 2 cobs
1 - 2 Large avocados, thinly sliced
1 - 2 Fresh tomatoes, diced
15 oz. Black beans, rinsed, drained and warmed
4 cups Cooked rice white, brown or cauliflower

1/4 tsp. Cayenne pepper
1/2 tsp. Kosher salt
3/4 tsp. Ground cumin
2 tsp. Honey
2 cloves Garlic, minced
1 tsp. Adobo sauce
1 - 2 Chipotle peppers in adobo sauce
3 tbsp. Fresh lime juice
2 tbsp. Olive oil
1 pound Jumbo shrimp, deveined and peeled

Method

01

Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
02

Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
03

Add shrimp in a single layer and discard any remaining marinade. Let the shrimp cook for 2 minutes then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
04

Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.

Related Tags

Shrimp Burrito Bowls

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 5 Mins
Total Time 15 Mins

02 Ingredients

Bowls

Lime wedges for serving

1 - 2 tbsp. Finely minced fresh cilantro

4 Green onions, thinly sliced

Fresh sweet corn from 2 cobs

1 - 2 Large avocados, thinly sliced

1 - 2 Fresh tomatoes, diced

15 oz. Black beans, rinsed, drained and warmed

4 cups Cooked rice white, brown or cauliflower

1/4 tsp. Cayenne pepper

1/2 tsp. Kosher salt

3/4 tsp. Ground cumin

2 tsp. Honey

2 cloves Garlic, minced

1 tsp. Adobo sauce

1 - 2 Chipotle peppers in adobo sauce

3 tbsp. Fresh lime juice

2 tbsp. Olive oil

1 pound Jumbo shrimp, deveined and peeled

03 Method

Step 1

Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.

Step 2

Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.

Step 3

Add shrimp in a single layer and discard any remaining marinade. Let the shrimp cook for 2 minutes then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.

Step 4

Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.

04 Author

zhanghengshuo

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