Name: Shrimp Burrito Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb raw shrimp (peeled and deveined); 1 tablespoon olive oil; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and pepper to taste; Juice of 1 lime; 1 cup uncooked jasmine or basmati rice; 2 cups water (or chicken broth for extra flavor); Juice and zest of 1 lime; 2 tablespoons chopped fresh cilantro; 1 can black beans (rinsed and drained); 1 cup corn (grilled or canned); 1 avocado (sliced or diced); 1 cup cherry tomatoes (halved); ½ red onion (thinly sliced); 1 cup red cabbage (shredded); Fresh cilantro (for garnish); Sliced jalapeños (optional); ½ cup sour cream or plain Greek yogurt; 1 tablespoon lime juice; ½ teaspoon garlic powder; Pinch of salt

Spread the love

Why You’ll Love This Shrimp Burrito Bowls Recipe

Quick and Easy to Prepare: Most ingredients are either fresh or require minimal cooking time.
Full of Flavor: Each element adds a different layer of taste and texture.
Nutritious and Balanced: A good mix of protein, healthy fats, and fiber.
Customizable: You can switch ingredients to fit dietary needs or preferences.
Meal-Prep Friendly: Great for prepping in advance and storing for busy days.

PIN IT

Ingredients You’ll Need

Here’s a list of ingredients for a standard shrimp burrito bowl. Feel free to adjust based on your taste or what’s available in your pantry.

For the Shrimp:

1 lb raw shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Juice of 1 lime

For the Rice:

1 cup uncooked jasmine or basmati rice
2 cups water or chicken broth
Juice and zest of 1 lime
2 tablespoons chopped fresh cilantro

Bowl Fillings:

1 can black beans (drained and rinsed)
1 cup corn (grilled or canned)
1 avocado (sliced)
1 cup cherry tomatoes (halved)
½ red onion (thinly sliced)
1 cup red cabbage (shredded)
Jalapeños (optional, sliced)
Fresh cilantro for garnish

For the Creamy Sauce:

½ cup sour cream or Greek yogurt
1 tablespoon lime juice

Advertisements
½ teaspoon garlic powder
Salt to taste

How to Make Shrimp Burrito Bowls

Step 1: Cook the Rice

Start by cooking the rice according to package instructions. Once done, mix in lime juice, lime zest, and chopped cilantro for a fresh, zesty flavor.

Step 2: Season and Cook the Shrimp

Toss the shrimp in olive oil, chili powder, cumin, garlic powder, paprika, lime juice, salt, and pepper. Sauté on medium heat in a skillet for 4–5 minutes until pink and opaque. Do not overcook.

Step 3: Prep the Bowl Fillings

While the shrimp cooks, prepare the veggies and toppings. Slice avocado, chop onions, halve tomatoes, and shred cabbage. Drain and rinse the black beans, and warm the corn if using canned.

Step 4: Make the Creamy Sauce

In a small bowl, mix sour cream (or Greek yogurt) with lime juice, garlic powder, and a pinch of salt. Stir until smooth.

Step 5: Assemble the Bowl

Start with a base of cilantro-lime rice. Add shrimp, black beans, corn, tomatoes, avocado, red onion, and cabbage. Drizzle with the creamy lime sauce and garnish with cilantro or jalapeños if desired.

PIN IT

Serving Suggestions

Serve with tortilla chips for added crunch
Add shredded cheese for extra indulgence
Use a tortilla wrap to turn it into an actual burrito

Storage and Meal Prep Tips

Shrimp burrito bowls are excellent for meal prep. Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice, beans, and shrimp before serving, and add fresh toppings like avocado and sauce afterward.

Nutrition Breakdown (Estimated Per Serving)

Calories: 450–550
Protein: 30g
Carbohydrates: 40g
Fat: 20g
Fiber: 8g

This makes it a balanced meal that supports energy, muscle repair, and overall wellness.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw and pat them dry before seasoning and cooking.
What can I use instead of shrimp?
Grilled chicken, steak, tofu, or tempeh are excellent alternatives.
Is this recipe gluten-free?
Yes, as long as all sauces and ingredients are gluten-free.
Can I use brown rice instead of white rice?
Absolutely. Brown rice adds more fiber and nutrients.
What other sauces can I use?
Try chipotle mayo, avocado crema, or a spicy salsa.
How spicy is this recipe?
Mild to medium. Adjust chili powder and jalapeños to your spice tolerance.
Can I make this vegan?
Yes. Replace shrimp with seasoned tofu or roasted chickpeas and use plant-based yogurt for the sauce.
Can I eat it cold?
Yes, it’s delicious cold and perfect for a refreshing lunch.
What if I don’t have lime?
Use lemon as a substitute, though lime gives a more authentic burrito bowl taste.
Is this good for weight loss?
Yes. It’s rich in lean protein, fiber, and healthy fats while staying moderate in calories.
How do I keep avocado from browning?
Add a splash of lime juice and cover tightly with plastic wrap or store in an airtight container.
What kind of beans can I use?
Black beans are traditional, but pinto or kidney beans also work well.
Can I add lettuce?
Yes, adding romaine or shredded iceberg lettuce gives a fresh crunch.
How long will the shrimp last in the fridge?
Cooked shrimp lasts up to 3 days in an airtight container.
Can I grill the shrimp instead of pan-frying?
Definitely. Grilled shrimp adds a smoky flavor that works wonderfully in this dish.

Final Thoughts

This Shrimp Burrito Bowls recipe is more than just a meal—it’s a customizable, nutrient-rich experience packed with flavor and color. Whether you’re making it for a weekday dinner, preparing meals in advance, or serving guests, it’s a recipe that always impresses.

With endless ways to switch up ingredients, it never gets boring. From tropical variations with mango salsa to spicy takes with chipotle sauce, this bowl can evolve with your cravings. And best of all? It’s quick, easy, and satisfying every single time.

Shrimp Burrito Bowls Recipe

Bright, bold, and irresistibly delicious, this Shrimp Burrito Bowls Recipe is a perfect mix of juicy grilled shrimp, zesty cilantro-lime rice, fresh vegetables, and creamy toppings—all served in a modern, colorful bowl. It’s the ultimate quick and healthy meal that doesn’t skimp on flavor. Whether you're meal prepping, hosting, or craving something fresh and satisfying, this bowl delivers a vibrant, restaurant-quality experience in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Bowl Meals, Main Course

Cuisine Mexican, Tex-Mex

Servings 4 Servings

Ingredients

For the Shrimp:

1 lb raw shrimp peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste
Juice of 1 lime

For the Cilantro-Lime Rice:

1 cup uncooked jasmine or basmati rice
2 cups water or chicken broth for extra flavor
Juice and zest of 1 lime
2 tablespoons chopped fresh cilantro

For the Bowl Fillings:

1 can black beans rinsed and drained
1 cup corn grilled or canned
1 avocado sliced or diced
1 cup cherry tomatoes halved
½ red onion thinly sliced
1 cup red cabbage shredded
Fresh cilantro for garnish
Sliced jalapeños optional

For the Creamy Lime Sauce:

½ cup sour cream or plain Greek yogurt
1 tablespoon lime juice
½ teaspoon garlic powder
Pinch of salt

Instructions

Step 1: Cook the Rice

In a medium saucepan, combine rice and water (or broth). Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and stir in lime juice, lime zest, and chopped cilantro. Set aside.

Step 2: Season and Cook the Shrimp

In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, paprika, lime juice, salt, and pepper. Heat a large skillet over medium heat and cook shrimp for 2–3 minutes per side, until pink and slightly charred. Remove from heat immediately to avoid overcooking.

Step 3: Prepare Toppings

While shrimp cooks, prepare the other bowl ingredients. Halve tomatoes, slice avocado and onion, and shred cabbage. Rinse and drain black beans. If using canned corn, heat it briefly for best flavor.

Step 4: Make the Creamy Lime Sauce

In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, garlic powder, and salt until smooth. Adjust consistency with a little water if desired.

Step 5: Assemble the Bowls

In each bowl, add a generous scoop of cilantro-lime rice. Layer with black beans, corn, grilled shrimp, avocado, tomatoes, onions, and cabbage. Drizzle with the creamy lime sauce and garnish with fresh cilantro and jalapeño slices if desired.