Shrimp Burrito Bowl
Fresh and flavorful shrimp burrito bowls made with juicy seasoned shrimp, rice, and your favorite toppings. An easy, healthy meal perfect for busy weeknights or meal prep.
Servings: 4
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
Serving: 1bowl | Calories: 548kcal | Carbohydrates: 58g | Protein: 37g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 922mg | Potassium: 1503mg | Fiber: 19g | Sugar: 12g | Vitamin A: 1724IU | Vitamin C: 102mg | Calcium: 234mg | Iron: 5mg