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Chili-Lime Shrimp Burrito Bowls

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Chili-Lime Shrimp Burrito Bowls
  • Prep 25 min
  • Total 25 min
  • Servings 4
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You can make your favourite Mexican restaurant-style burrito bowls at home in just 25 minutes. Bonus: they're gluten free!
May 25, 2018

Ingredients

  • 3/4 lb (375 g) uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon vegetable oil

  • 1 teaspoon vegetable oil
  • 1 large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
  • 1 large onion, coarsely chopped (about 1 1/2 cups)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

  • 1 1/3 cup (cooked) brown rice
  • 2 cups black beans, drained, rinsed
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

  • 1/2 avocado, chopped (about 1/2 cup)
  • 1/2 cup chopped tomato
  • 4 tablespoons light sour cream
  • Additional lime wedges, if desired

Steps

  • 1
    In medium bowl, mix all Shrimp ingredients except oil; set aside.
  • 2
    In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
  • 3
    In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
  • 4
    Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
  • 5
    Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Turn this shrimp bowl into a shrimp burrito by simply wrapping everything in a gluten-free tortilla.
  • Tip 3
    Shrimp companies define small, medium and large shrimp differently. For this recipe, look for packages that are around 41 to 50 shrimp per pound.
  • Tip 4
    This recipe can easily be doubled and served as a burrito bar to a larger group.

Nutrition Information

390 Calories, 10g Total Fat, 25g Protein, 52g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 4
Calories
390
Total Fat
10g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
135mg
Sodium
870mg
Total Carbs
52g
Sugars
5g
Protein
25g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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