Shrimp Burrito Bowl Recipe

Let’s talk about this Shrimp Burrito Bowl—it’s an absolute flavor-packed fiesta in a bowl, and trust me, you’re going to fall in love with it! Think juicy shrimp, vibrant veggies, and a burst of fresh, tangy flavors all piled high over a base of perfectly seasoned rice. It’s got that perfect balance of satisfying and fresh, with just the right amount of zing to make every bite exciting. Whether you’re craving something quick for lunch or dinner, or want to impress at your next gathering, this dish is a game-changer. Get ready for some serious flavor vibes!

Why You’ll Love Shrimp Burrito Bowl

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or serving this at a party, where guests are asking for the recipe before they’ve even finished their first bite.

Budget-Friendly: You’ll likely have most of the ingredients on hand. No need for anything too fancy—this dish proves you can make something extraordinary with simple, everyday ingredients.

Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s easy to pull together, so you can enjoy a satisfying meal without stress.

Customizable: Want to add more spice? Toss in a little cayenne. Looking for a milder flavor? You can adjust the seasonings to your liking. This dish is all about making it your own.

Crowd-Pleasing: It’s always a win when a single dish can please everyone at the table, and this Shrimp Burrito Bowl does just that. Perfect for kids and adults alike, it’s got that universal appeal with a fresh, light vibe.

Ingredients

Here’s what you’ll need to make this shrimp-packed bowl of goodness:

Shrimp: The star of the show! Juicy, tender shrimp that’s perfectly seasoned and cooked until just pink. If you’ve ever had shrimp tacos, this is like that, but even better!

Rice: We’re using a base of fluffy white or brown rice. It’s the perfect vehicle for all those juicy flavors that are about to pile on top.

Bell Peppers: Sweet, colorful bell peppers give the bowl a pop of brightness and a satisfying crunch. Red, yellow, or green—take your pick!

Corn: Sweet corn kernels add a burst of sweetness that balances out the spicy and savory notes.

Avocado: Creamy, rich avocado slices are essential. They bring that smooth texture and cooling effect to balance out the dish.

Red Onion: A little red onion adds a mild bite and a beautiful color contrast. It’s crisp, light, and adds a slight zing.

Lime: Fresh lime juice is a must—this adds the citrusy punch that makes everything come alive. It’s the secret ingredient that ties it all together.

Cilantro: Fresh cilantro brings in a burst of freshness and flavor that brightens up the entire dish. It’s the perfect garnish to finish it off.

Taco Seasoning: This is what gives the shrimp that mouthwatering, zesty flavor. The perfect combo of spices to bring a little heat and a lot of flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Cook the Rice: Start by cooking your rice. Follow the package instructions for fluffy, perfectly cooked rice. This will serve as the base of your burrito bowl.

Season and Cook the Shrimp: Toss the shrimp in taco seasoning, making sure each one is coated in those flavorful spices. Heat a bit of olive oil in a skillet over medium heat and cook the shrimp for 2-3 minutes on each side, or until they’re pink and cooked through. Remove from the skillet and set aside.

Prepare the Veggies: While the shrimp is cooking, slice the bell peppers, red onion, and avocado. Cut the lime in half for that fresh squeeze of citrus later.

Assemble the Bowl: Once the rice is ready, start assembling your bowls. Begin with a layer of rice, then top with the seasoned shrimp, followed by the bell peppers, corn, avocado, and red onion. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.

Serve and Enjoy: The Shrimp Burrito Bowl is ready to be devoured! You can serve it as-is or pair it with a side of tortilla chips for a crunchy contrast. You’ve got yourself a meal that’s fresh, flavorful, and totally satisfying.

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Shrimp Burrito Bowl

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

  • Fresh Salads: Pair it with a simple green salad for a refreshing contrast to the bowl’s rich flavors.
  • Tortilla Chips: Serve with some crispy tortilla chips for added crunch. You could even make your own homemade chips!
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt is a creamy, cool addition that complements the shrimp perfectly.
  • Grilled Veggies: If you want to go all out, serve with grilled zucchini or even grilled corn on the cob for that extra smoky flavor.
  • As a Standalone: This Shrimp Burrito Bowl is pretty hearty on its own, but if you’re feeling extra, you can garnish with some extra salsa or hot sauce for a kick.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

  • Prep Ahead: Prep the veggies and cook the rice ahead of time to save yourself some effort when it’s time to put everything together.
  • Make It Spicy: If you love heat, add some diced jalapeños or a sprinkle of cayenne to the shrimp seasoning.
  • Dietary Adjustments: For a lower-carb option, you can swap out the rice for cauliflower rice. You can also go dairy-free by omitting sour cream or using a dairy-free yogurt alternative.
  • Storage Tips: Leftovers? Store them in an airtight container for up to 2 days. Reheat gently, or enjoy the ingredients cold for a fresh, salad-like version.
  • Double the Batch: If you’re feeding a crowd or want to meal prep for the week, this recipe doubles easily!

FAQ Section

Q1: Can I substitute shrimp with another protein?
A1: Absolutely! You can use grilled chicken, beef, or even tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly.

Q2: Can I make this dish ahead of time?
A2: Yes! You can prep the ingredients ahead of time and assemble the bowls when you’re ready to eat. Just keep the avocado and cilantro separate to keep them fresh.

Q3: How do I store leftovers?
A3: Store the leftovers in an airtight container in the fridge for up to 2 days. Reheat the shrimp and rice separately for the best texture.

Q4: Can I freeze this dish?
A4: While the shrimp might not hold up well to freezing, you can freeze the rice and veggies separately. Just cook the shrimp fresh when you’re ready to eat.

Q5: What’s the best way to reheat this dish?
A5: Reheat the rice in the microwave or on the stove with a splash of water. For the shrimp, you can gently reheat them in a skillet over low heat to avoid overcooking.

Q6: Can I double the recipe?
A6: Yes! This recipe is easy to double for a bigger crowd. Just make sure you have a large enough skillet to cook the shrimp in batches.

Q7: Can I use frozen shrimp?
A7: Of course! Just make sure to thaw the shrimp first, and then follow the same cooking instructions.

Q8: Can I add cheese to this dish?
A8: Absolutely! A sprinkle of shredded cheese would be a great addition, especially if you’re looking for that extra creamy factor.

Q9: Can I use a different grain besides rice?
A9: Yes, you can swap the rice for quinoa, farro, or even a bed of greens for a lighter version of this bowl.

Q10: How can I make this dish more filling?
A10: If you’re looking for more substance, consider adding black beans, pinto beans, or even some grilled steak or chicken to make it heartier.

Conclusion

There you have it—your new go-to Shrimp Burrito Bowl recipe! It’s quick, flavorful, and so easy to make, whether you’re feeding your family or having a casual get-together with friends. The combination of juicy shrimp, vibrant veggies, and zesty lime is absolutely irresistible. So go ahead, give it a try, and let it bring a little extra flavor to your day!

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Shrimp Burrito Bowl Recipe

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A vibrant and fresh burrito bowl featuring perfectly seasoned shrimp, cilantro-lime rice, and delicious toppings like roasted corn, avocado, pickled jalapeños, and pico de gallo. A perfect balance of flavors for a satisfying and customizable meal.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale

For the Shrimp:

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Salt and pepper, to taste

For the Rice:

  • 1 cup jasmine or basmati rice
  • 2 cups water
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt, to taste

For the Toppings:

  • 1 ripe avocado, sliced
  • 1 cup roasted or grilled corn
  • ½ cup pickled jalapeños
  • ½ cup fresh pico de gallo (recipe below)
  • ½ cup sour cream or Greek yogurt
  • Optional: hot sauce or salsa

For the Pico de Gallo:

  • 1 cup diced tomatoes
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • Salt, to taste

Instructions

  • Prepare the Rice:
    Rinse the rice under cold water until the water runs clear.
    In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed.
    Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in cilantro and lime juice. Set aside.
  • Make the Pico de Gallo:
    In a small bowl, combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt. Mix well and refrigerate until ready to serve.
  • Cook the Shrimp:
    In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
    Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and fully cooked. Remove from heat.
  • Assemble the Burrito Bowl:
    Start with a base of cilantro-lime rice in each bowl.
    Arrange shrimp, avocado slices, roasted corn, pickled jalapeños, and pico de gallo around the bowl.
    Add a dollop of sour cream or Greek yogurt in the center.
    Garnish with extra cilantro and a drizzle of hot sauce or salsa, if desired.

Notes

 

  • Make-Ahead Tips: You can prepare the pico de gallo and rice ahead of time and store them in the fridge. The shrimp can also be prepped and stored in the fridge for a couple of hours before cooking.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the shrimp and rice separately.
  • Freezing: It’s not recommended to freeze the shrimp once cooked, but the rice and pico de gallo can be frozen for up to 1 month.

Nutrition

  • Serving Size: 1 burrito bowl
  • Calories: 400mg
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 175mg

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