Shrimp Burrito Bowls
Ingredients
- For the Shrimp:
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp cayenne pepper (optional for heat)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
- For the Base:
- 2 cups cooked white or brown rice (or cilantro-lime rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- For Toppings:
- 1 cup diced tomatoes or pico de gallo
- 1 avocado or guacamole
- ½ cup shredded cheese (cheddar or Mexican blend)
- ¼ cup sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Shrimp : In a bowl, toss shrimp with olive oil, garlic, chili powder, paprika, cumin, cayenne, salt, pepper, and lime juice. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat.
- Prepare the Base : Cook rice according to package instructions. (For extra flavor, stir in lime juice and fresh cilantro after cooking.) Warm black beans and corn in a small pan or microwave.
- Assemble the Bowls : Divide rice evenly among serving bowls. Add black beans, corn, and cooked shrimp on top.
- Add Toppings : Spoon pico de gallo or diced tomatoes over the bowl. Add avocado slices or a scoop of guacamole. Sprinkle with shredded cheese. Drizzle with sour cream or Greek yogurt. Garnish with fresh cilantro and a lime wedge.