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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.

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

Find it online: https://easyfoodflash.com/shrimp-burrito-bowl-recipe/