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

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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