Description
This Shrimp Burrito Bowl recipe is a vibrant, flavorful one-pot meal that combines perfectly seasoned sautéed shrimp with fluffy cilantro-lime rice, black beans, corn, fresh veggies, and a creamy zesty dressing. Ready in just 35 minutes, it’s a nutritious and satisfying dish ideal for quick weeknight dinners or casual gatherings, offering a delicious balance of protein, grains, and fresh produce with a Mexican-inspired flair.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp lime juice
Cilantro-Lime Rice
- 1 cup long-grain white rice
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Vegetables and Toppings
- 1 cup black beans, drained and rinsed (canned or cooked)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled queso fresco or shredded cheese (optional)
- Lime wedges (for serving)
Creamy Dressing
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- Salt and pepper, to taste
Instructions
- Prepare the Cilantro-Lime Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice, water or vegetable broth, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro for bright flavor.
- Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Drizzle with lime juice to add freshness.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side, or until shrimp are pink and opaque. Remove from heat.
- Prepare the Creamy Dressing: In a small bowl, combine sour cream or Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper. Whisk the ingredients together until smooth and well blended.
- Assemble the Burrito Bowls: Divide the cilantro-lime rice among four bowls. Top each with cooked shrimp, black beans, corn kernels, sliced avocado, sliced red onion, cherry tomatoes, and crumbled queso fresco or cheese if using. Drizzle with the creamy dressing and garnish with lime wedges for extra zest.
Notes
- You can substitute shrimp with chicken or tofu for different protein options.
- Use vegetable broth in the rice for added flavor or just water for a lighter option.
- Customize toppings to your preference—add jalapeños for extra spice or shredded lettuce for crunch.
- For a dairy-free alternative, omit cheese and use a plant-based sour cream.
- Leftover burrito bowl ingredients store well separately in the fridge for up to 3 days.
