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top view shrimp burrito with avocado, cauliflower rice, tomatoes, and corn
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4.70 from 10 votes

Shrimp Burrito Bowl

Simple and filling healthy burrito bowl loaded with tender shrimp bites and veggies and served with cauliflower rice for a low-carb option.
Prep Time10 minutes
Cook Time20 minutes
marinate- optional15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Low Fat
Servings: 4
Author: Rena

Equipment

  • Non-stick pan
  • Chef's knife
  • cutting board

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. 
  • 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

Nutrition

Serving: 1bowl | Calories: 577kcal | Carbohydrates: 58g | Protein: 44g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1656mg | Potassium: 1566mg | Fiber: 19g | Sugar: 12g | Vitamin A: 1571IU | Vitamin C: 108mg | Calcium: 326mg | Iron: 7mg