Spicy Shrimp Burrito Bowls
Try this Spicy Shrimp Burrito Bowls recipe, or contribute your own.
Try this Spicy Shrimp Burrito Bowls recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 can black beans drained and rinsed
- 1 lime juiced
- 2 1/2 teaspoons chili powder
- 4 cups cooked rice
- 1/2 red onion diced
- 2 limes, juiced
- spicy shrimp:
- 2 1/2 teaspoons cumin
- 1 1/2 pounds shrimp deveined & shelled
- corn salsa:
- 2 cups corn (thawed if frozen)
- 1 cup diced tomatoes (i used cherry)
- cilantro rice:
- fresh cilantro avocado, shredded cheese, sour cream, or hot sauce
- 1/3 upchopped cilantro
- Carbohydrate 81.1932131192957 g
- Cholesterol 0 mg
- Fat 1.1564586475047 g
- Fiber 6.94001202687807 g
- Protein 11.5882037504166 g
- Saturated Fat 0.262591520299048 g
- Serving Size 1 1 Serving (465g)
- Sodium 882.282265854147 mg
- Sugar 74.2532010924177 g
- Trans Fat 0.206606274107551 g
- Calories 387 calories
Step-by-step
- Start by cooking the rice according to the package directions.
- Once the rice is done, mix in the lime juice, sugar, cilantro, and salt.
- Mix the spices together in a small bowl and set aside.
- In a medium-sized bowl, mix the corn, black beans, red onion, tomatoes, lime juice, and garlic powder.
- In a large skillet over medium-high heat, add 1 tablespoon of coconut oil or olive oil.
- Add the shrimp and sprinkle the spice mixture over the shrimp, stir.
- Cook the shrimp until cooked through, about 3-5 minutes (depending on the size).
- Remove from heat.
- To assemble the bowls, layer rice, corn salsa, and shrimp.
- Top with any of the toppings that you desire.
Spicy Shrimp Burrito Bowls: A Weeknight Wonder
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Spicy Shrimp Burrito Bowl recipe has become a weeknight staple in our home. It's packed with flavor, vibrant colors, and requires minimal cleanup – a definite win in my book! Forget takeout; this recipe is easily adaptable to whatever ingredients you have on hand, making it incredibly versatile.
The beauty of this dish lies in its simplicity. You start with a base of fluffy cilantro lime rice. I usually make a big batch on the weekend and store it in the fridge for quick meals during the week. Then, comes the vibrant corn salsa, bursting with fresh flavors of corn, tomatoes, red onion, and a hint of lime. The star of the show, of course, is the spicy shrimp. I love the kick of cayenne pepper, but you can adjust the amount to your liking. Feel free to experiment with different spice blends to create your own unique flavor profile.
The best part? The endless topping options! I typically have a spread of avocado slices, shredded cheese, dollops of sour cream, and a healthy drizzle of hot sauce available for everyone to customize their bowls. My kids love adding extra cheese, while my husband enjoys a generous helping of hot sauce. The flexibility makes it a crowd-pleaser, regardless of individual preferences. Sometimes, I even add a sprinkle of toasted pepitas for extra crunch and nutrients.
This recipe isn’t just about convenience; it's about creating a delicious and healthy meal that nourishes both body and soul. The shrimp provides lean protein, the rice offers complex carbohydrates for sustained energy, and the abundance of vegetables ensures a good dose of vitamins and fiber. It’s a balanced meal that fuels my family throughout the busy week, leaving us feeling satisfied and energized, without sacrificing flavor or time.
Beyond the weeknight ease, this recipe is also great for meal prepping. Prepare the rice and salsa ahead of time, and then quickly cook the shrimp when you’re ready to eat. It's perfect for those days when you're short on time but still want a wholesome and flavorful dinner. The vibrant colors alone make it a feast for the eyes, adding a touch of joy to even the most hectic of schedules.
I encourage you to experiment and personalize this recipe to your taste. Feel free to add other vegetables like bell peppers or zucchini. You could even swap out the shrimp for chicken or tofu for a different protein source. The possibilities are endless. So ditch the takeout menus and embrace the simplicity and deliciousness of this Spicy Shrimp Burrito Bowl recipe. Your taste buds (and your family) will thank you!
Tips and Variations:
Spice Level: Adjust the amount of cayenne pepper to control the spiciness. For a milder dish, reduce the cayenne or omit it altogether.
Protein Options: Swap the shrimp for chicken, tofu, or even chickpeas for a vegetarian option.
Vegetable Variety: Add other vegetables like bell peppers, zucchini, or black olives to enhance the flavor and nutrition.
Rice Variations: Experiment with different types of rice, such as brown rice or quinoa, for added nutritional value and a different texture.
Make it a Party Dish: Set up a burrito bowl bar with all the toppings and let everyone customize their own bowls. It’s a fun and interactive way to enjoy this delicious meal.
Leftovers: These burrito bowls are fantastic for leftovers. Store them in an airtight container in the refrigerator for up to 3 days.
Ingredients You’ll Need:
- 1 ½ pounds shrimp, deveined and shelled
- 4 cups cooked rice
- 2 cups corn (thawed if frozen)
- 1 cup diced tomatoes
- 1 can black beans, drained and rinsed
- ½ red onion, diced
- ½ cup chopped cilantro
- 2 limes, juiced
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 2 ½ teaspoons chili powder
- 2 ½ teaspoons cumin
- Avocado, shredded cheese, sour cream, or hot sauce (for toppings)
Enjoy your Spicy Shrimp Burrito Bowls!
