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This shrimp burrito bowl is fresh, filling, and packed with flavor. Juicy, seasoned shrimp served over black bean cauliflower rice with all your favorite toppings. It’s perfect for weeknights, meal prep, or building your own bowl just the way you like it.
My kids always want burrito bowls because they say it feels “special.” This shrimp burrito bowl is one of my favorites. Tender, juicy shrimp bites served over cauliflower and black bean rice, with fresh corn, avocado, and tomatoes. If you are looking for meal prep recipes, this is perfect for you.
If you prefer chicken, check out my Chicken Burrito Bowl Recipe or this fan-favorite honey-garlic chicken meal-prep bowl that’s getting everyone talking.
Key Ingredients
Below are the key ingredients for this bowl. Full measurements are listed further down in the recipe card.
- Shrimp: I prefer using raw shrimp. Most stores carry this in the frozen section, which is fine. Thaw them and drain. They usually look gray or white-ish in color. Not the orange cooking ones, which are pre-cooked.
- Olive oil: or avocado oil will also work
- Lime or lemon and White wine vinegar
- Seasonings: Old Bay or Cajun seasoning, smoked paprika, salt, and pepper
- Garlic cloves: Use fresh garlic cloves for the best flavor.
- Honey: or agave works too
- Greek yogurt: sour cream is also fine
- Dijon mustard: or honey mustard
- Cauliflower rice: you may rice your own, buy them frozen, and also make this cilantro lime lime cauliflower rice.
- Black beans: or you may also use pinto beans
- Toppings: Add toppings you like or have on hand. I used tomatoes, avocado, Corn (which can be canned or steamed), green onions, and Cilantro
How to make shrimp burrito bowl
- Make the cauliflower bean rice: First, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the cauliflower rice and garlic. Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the lime juice & zest, black beans, and season with salt and pepper. Set aside and wipe clean the pan with a paper towel.
- Season the shrimp: In a medium bowl, combine the olive oil, lime juice, Old Bay or Cajun seasoning, garlic, honey, salt, and pepper. Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes.
- Next, make the dressing: In a small bowl, whisk all the dressing ingredients until well combined.
- Cook the shrimp: Heat the same non-stick pan over medium-high heat. Add the marinated shrimp to a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Set aside.
- Assemble the burrito bowls and serve: Divide the cauliflower rice and top with shrimp, avocado slices, and corn. Garnish with green onions and fresh cilantro. Drizzle the sauce/dressing and serve with lemon wedges.
Helpful Tips
- Don’t overcook the shrimp: Shrimp cook fast. As soon as they turn pink and opaque, they’re done. Overcooking makes them rubbery.
- Pat the shrimp dry before seasoning: This helps the seasoning stick better and results in a better sear.
- Prep toppings ahead of time: chop the veggies, cook the rice, and mix the sauces in advance. When dinner time comes, all you have to do is cook the shrimp.
- Add a sauce: A simple, seasoned Greek yogurt mustard sauce takes it to the next level.
Variations
- You may use brown rice or quinoa instead of cauliflower rice, or even white rice like this cilantro lime rice.
- Instead of shrimp, you may use chicken, salmon, or ground beef/turkey.
- You can use dairy-free yogurt instead of Greek yogurt. Sour cream is also fine, but I wanted to use a healthier option.
- Old Bay seasoning is preferred, but Cajun or taco seasoning will also work. Learn how to make Cajun seasoning and how to make taco seasoning.
What toppings go well with burrito bowls?
Toppings for shrimp bowls: Shredded cheese, sour cream, salsa, sliced red onions, pico de gallo, shredded lettuce, sliced avocados, sliced jalapenos, and a sprinkle of chili powder.
Common Questions
Burrito bowls store well in the fridge in containers for up to 3-4 days. They are perfect for meal prepping, too. Place your leftovers in a tightly sealed container before storing them. Reheat in microwave when ready to serve.
Yes. This burrito bowl can be served cold since it is loaded with veggies and made with cauliflower rice instead of normal rice. Shrimp tastes great cold, too. It comes down to your personal preference whether you would like to serve your burrito bowl warm or cold.
Yes. I would skip the beans and the corn to keep this burrito bowl low in carbs. Add shredded lettuce instead.
Absolutely. Cook the shrimp and cauliflower rice ahead of time and portion everything into containers. Add fresh toppings right before serving.
Storing and Reheating
- Storing: Store your leftover shrimp burrito rice bowl in a container in the fridge for up to 3 days. Do not freeze the mixture, as some ingredients do not freeze well.
- Reheating: Some ingredients do not reheat well, such as avocados and tomatoes. If you can remove those, reheat your shrimp bowl in the microwave for about 1 minute.
More shrimp Recipes
- Shrimp Creole Recipe
- Easy Cajun Shrimp Recipe
- Shrimp Rasta Pasta
- Easy Shrimp Fajita Skillet
- Healthy Shrimp Scampi
- Creamy Tuscan Shrimp
- Creamy Garlic Shrimp Skillet
You may also like
- Balsamic Chicken Caprese
- Mediterranean Chicken Salad
- Easy Honey Garlic Chicken
- Mexican Street Corn Salad
- Grilled Beef Shawarma Bowl
- Greek Chicken Bowl
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Shrimp Burrito Bowl
Ingredients
- 1 pound medium shrimp, deveined and peeled
- 2 tablespoons olive oil , divided
- 1 large lime, juice and zest
- 1 tablespoon old bay or cajun seasoning
- 2 garlic cloves , minced
- 2 teaspoons honey
- Kosher salt and pepper, for taste
For the dressing:
- 1 cup Greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon lime juice
- 2 teaspoons white wine vinegar
- 1/4 teaspoon smoked paprika
- Kosher salt and ground pepper, to taste
For the bowls:
- 1 tablespoon olive oil
- 4 cups cauliflower rice, frozen and thawed
- 1-2 garlic cloves, minced
- 1 lime, juice and zest of
- 15 ounces black beans, one can, rinsed and drained
- 1-2 fresh tomatoes, diced or 1 cup halved cherry tomatoes
- 1 large avocado, thinly sliced
- 1 cup corn, canned
- 4 green onions, thinly sliced
- 2 tablespoons fresh cilantro, minced
- Lime wedges, for serving
Instructions
- Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the 4 cups cauliflower rice and 1-2 garlic cloves (minced). Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the 1 lime juice & zest, 15 ounces black beans, and season with salt and pepper. Set aside and wipe clean the pan with a paper towel
- In a medium bowl, add the olive oil, 2 tablespoons olive oil 1 large lime, 1 tablespoon old bay or cajun seasoning, 2 garlic cloves , 2 teaspoons honey, Kosher salt and pepper. Mix well to combine. Add the 1 pound medium shrimp and toss to coat evenly. Allow it to marinate for 15 minutes.
- Meanwhile, in a small bowl, whisk all the dressing ingredients (1 cup Greek yogurt, 1 tablespoon dijon mustard, 1 tablespoon lime juice, 2 teaspoons white wine vinegar, 1/4 teaspoon smoked paprika, and Kosher salt and ground pepper) until well combined.
- Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Cook 2-3 minutes per side, or until pink and opaque. Set aside.
- To assemble the bowls, divide the cauliflower rice and top with the shrimp, 1 large avocado slices (divided),1-2 fresh tomatoes (chopped), and 1 cup corn (divided).
- Garnish with 4 green onions and 2 tablespoons fresh cilantro. Drizzle the dressing and serve with lemon or Lime wedges.
Notes
- You may use brown rice or quinoa instead of cauliflower rice.
- Instead of shrimp, you may use chicken or ground beef.
- Any oil of choice will work
- Use fresh ingredients for the burrito bowl
- You can use dairy-free yogurt instead of Greek yogurt
- Use raw shrimp and not pre-cooked shrimp
- Old Bay seasoning is preferred, but Cajun will also work
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! It will now go into my recipe rotation!
Thanks Debbie. Glad you loved it
Absolutely maddening directions. Not in any order. Components on the ingredients list completely ignored in the directions. Followed what I could and made my own way with the rest. Wouldn’t use again.
Ever heard opf reading the recipe thru before starting?
Loved this recipe First time making Buddha bowls Not sure why Maybe I needed to be more organized But it took me over an hour to compl All the steps I also doubled recipe so I can use it for the week Scrumptious lime and seasoning is a delightful way to eat shrimp and cauliflower rice and beans I will definitely make this again!
Thanks Cindy
I cooked two bags of Sam’s club cauliflower rice in microwave. I put a can of corn in hot pan and added the rice to it after cooking the corn. Great time to season the rice. I used Fage 5% for dressing and a little more lime juice than it called for. Two salsas from the local Mexican market really helped it. They were too hot for my wife but she enjoyed the meal. Chicken would also work with this.
I’m also confused. The ingredient groupings don’t match the instructions. Where is Old Bay used? Smoked paprika listed for dressing, but instructions have it used in marinade. We enjoyed this recipe even though I was confused.
Hi. I clarified it better. Sorry for the confusion
Confused about the recipe? It doesnt match up with how to cook.. What is the honey for?
Goes in with the shrimp marinade. But can be an optional ingredient
Taste was really good and me and my family really enjoyed it, I used cajun seasoning as my personal preference. The only problem I did see with this recipe was that the instructions were confusing as the sections for the ingredients did not match up with the written recipe.