A delicious shrimp burrito bowl recipe that’s full of flavor, filling, and served with cauliflower rice. Burrito bowls are easy to put together and much better made at home instead of takeout. Healthy, perfect for lunch or dinner, and great for meal prep.
We love burritos, and burrito bowls are just perfect all the way around for lunch, dinner, or meal prepping. Tender and juicy shrimp bites served over cauliflower and black bean rice, fresh corn, avocado, and fresh tomatoes. Then the burrito bowl is topped with a citrus mustard Greek yogurt dressing. This burrito bowl recipe is simple to put together, easy to make, and full of flavor. Perfect all year round, it will be one of your favorite shrimp recipes to add to your weekly dinner menu. If you prefer chicken, check out our Chicken Burrito Bowl Recipe instead.
Why you will love this burrito bowl
- Simple and easy: Easy to make and a simple recipe to put together for a full and satisfying meal.
- Healthy: Can’t get any healthier, this burrito bowl is made with cauliflower rice to cut down on the carbs.
- Delicious: super flavorful meal, you will without a doubt love this shrimp burrito bowl recipe. So much better than takeout.
Ingredients you will need
medium raw shrimp
olive oil
lime
seasonings: old bay or cajun seasoning, smoked paprika, salt, and pepper
garlic cloves
honey
Greek yogurt
dijon mustard
white wine vinegar
cauliflower rice
black beans
tomatoes
avocado
corn – canned preferred or make your own off the cob
green onions
cilantro
how to make this shrimp burrito bowl
- Make the cauliflower bean rice: First, heat 1 tablespoon of olive oil in a large non-stick pan 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 add the olive oil, lime, 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 2-3 minutes per side, or until pink and opaque. Set aside.
- Assemble the burrito bowl and serve: To assemble the bowls, divide the cauliflower rice and top with the shrimp, avocado slices, and corn. Garnish with green onions and fresh cilantro. Drizzle the dressing and serve with lemon wedges.
Recipe notes and tips
- you may use brown rice or quinoa instead of cauliflower rice.Â
- instead of shrimp, you may use chicken or ground beef/turkey.
- any oil of choice will work. we used olive oil
- 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
- Honey or maple syrup.
- store your leftover shrimp burritos in a container in the fridge for up to 3 days. Do not freeze.
- can be served warm or cold.
frequently asked questions
Absolutely. It also all depends on what you are putting into your burrito bowl. Only use clean and nutritious ingredients. This shrimp burrito bowl is filling and healthy. It is made with cauliflower rice instead of using white or brown rice to cut down on the carbs and calories.
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. In fact, 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. So it comes down to your personal preference if you would like to serve your burrito bowl warm or cold.
More easy and healthy recipes to try
- Balsamic Chicken Caprese
- Mediterranean Chicken Salad
- Easy Honey Garlic Chicken
- Mexican Street Corn Salad
- Grilled Beef Shawarma Bowl
- Greek Chicken Bowl
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Shrimp Burrito Bowl
Ingredients
- 1 lb medium shrimp deveined and peeled
- 2 tbsp olive oil divided
- 1 large lime juice and zest
- 1 tbsp old bay or cajun seasoning
- 2 garlic cloves minced
- 2 tsp honey
- Kosher salt and pepper for taste
For the dressing:
- 1 cup Greek yogurt
- 1 tbsp dijon mustard
- 1 tbsp lime juice
- 2 tsp white wine vinegar
- 1/4 tsp smoked paprika
- Kosher salt and ground pepper to taste
For the bowls:
- 1 tbsp olive oil
- 4 cups cauliflower rice frozen and thawed
- 1-2 garlic cloves minced
- 1 lime juice and zest of
- 15 oz 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 tbsp fresh cilantro minced
- Lime wedges for serving
Instructions
- Heat 1 tablespoon of olive oil in a large non-stick pan 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
- In a medium bowl add the olive oil, lime, 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.
- Meanwhile, in a small bowl whisk all the dressing ingredients 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, avocado slices and corn.
- Garnish with green onions and fresh cilantro. Drizzle the dressing and serve with lemon wedges.
Notes
- you may use brown rice or quinoa instead of cauliflower rice.Â
- 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
- honey or maple syrup
Jeannine says
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.
Courtenay says
Ever heard opf reading the recipe thru before starting?
Cindy says
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!
Rena Awada says
Thanks Cindy
Walt says
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.
C W says
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.
Rena says
Hi. I clarified it better. Sorry for the confusion
j says
Confused about the recipe? It doesnt match up with how to cook.. What is the honey for?
Rena says
Goes in with the shrimp marinade. But can be an optional ingredient
Chantal says
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.