High-Protein Shrimp Burrito Bowl

Skip the long line at Chipotle, and serve up a healthy seafood burrito bowl in the comfort of your own home. With layer upon layer of cilantro-lime black beans and rice, sautéed veggies and juicy shrimp, these bowls are a breeze to put together! Sub in your favorite protein (chicken, beef, tofu) — whatever floats your boat. An added perk? You won’t be charged extra for that avocado on top.

under 60 mins
dinner lunch
Updated on 10 June 2024

Ingredients for servings

    High-Protein Shrimp Burrito Bowl

  • 0.75 cup uncooked long-grain brown rice certified gluten-free if necessary

  • 1.5 cups water

  • 1 can black beans, rinsed and drained certified gluten-free if necessary

  • 0.25 teaspoon grated lime zest

  • 1 tablespoon lime juice

  • 0.25 cup chopped fresh cilantro

    • For the burrito bowl

  • 1 teaspoon canola oil

  • 1 medium onion sliced

  • 2 medium bell peppers sliced

  • 2 cloves garlic minced

  • 1.5 easpoon ground cumin

  • 0.25 teaspoon salt

  • medium shrimp peeled and deveined

  • 2 cup oosely packed chopped romaine lettuce

  • 1 medium tomato seeded and chopped

  • 1 medium ripe avocado diced

Directions

  • Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.

  • While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.

  • Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.

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