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–+ servings
Overhead view of white plate with a shrimp burrito bowl made with seasoned shrimp, cilantro rice, black beans, diced avocado, cherry tomatoes, and corn garnished with cilantro and chipotle almond drizzle. Additional chipotle almond dressing, tortilla chips, a napkin and a fork surround the plate.

Shrimp Burrito Bowls

Tracy @ Next Level Baker
Shrimp Burrito Bowls are bursting with bold flavors—seasoned shrimp, rice, beans, veggies, and all your favorite toppings, no tortilla needed. Quick, easy, and naturally gluten free, they’re a satisfying dinner or meal prep that you can easily customize.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 1 cup uncooked rice of choice ex. Jasmine
  • ¼ cup cilantro finely, chopped plus more for optional garnish
  • 1 tablespoon fresh lime juice plus rest of lime cut in wedges for garnish
  • 1 pound shrimp thawed, deveined and peeled
  • 1 tablespoon taco seasoning homemade or store bought
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 can black beans rinsed
  • 2 cups canned or cooked corn
  • 2 cups cherry tomatoes halved or quartered
  • 2 medium avocados diced
  • chipotle almond dip optional homemade or store bought
  • salt to taste

Instructions
 

Cook the cilantro rice

  • If you're using a long grain white rice and a rice cooker or an Instant Pot, add 1 cup of uncooked rice and cover with 1 and ½ cups of water. Turn on the rice cooker or set the Instant Pot to the Rice option. For brown or wild rice, cook according to the package instructions.
  • When the rice is done, turn off the rice cooker or release the pressure on the Instant Pot and turn off. Allow the rice to cool for several minutes and then fluff the rice and stir in ¼ cup of finely chopped cilantro, 1 tablespoon of lime juice and salt to taste. Save any remaining chopped cilantro and lime wedges for garnish.

Cook the shrimp

  • Pat the thawed shrimp dry.
  • Combine the taco seasoning, garlic powder and onion powder and sprinkle over both sides of the shrimp.
  • Heat a large skillet to medium high heat. When the pan is hot, add a tablespoon of olive oil and swirl it around. Add the shrimp in a single layer to the oiled skillet. Cook for 2 minutes on the first side. Flip and cook 1 to 3 minutes on the second side. Cook just until all the shrimp turn opaque and pink. Immediately remove the shrimp from the pan (to prevent further cooking) and set them aside.

Prep the veggies and prepare the bowls

  • Drain and rinse the beans. If using canned corn, drain the corn. Dice the avocado and slice the cherry tomatoes in half or quarters.
  • Add ¼ of each of the shrimp, rice, beans, corn, avocado and tomatoes to each bowl.
  • Drizzle the optional chipotle almond dip over the bowls. Most store bought chipotle almond dip is naturally on the thin side, perfect for drizzling. [If using homemade chipotle almond dip, add ½ cup of chipotle almond dip to a small bowl. Add 1 teaspoon of water and stir well. Continue adding water until the desired consistency is reached.] Top with additional cilantro as garnish. Serve with any leftover lime wedges. Enjoy!

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Keyword Burrito Bowls, Shrimp Burrito Bowls
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