Shrimp Burrito Bowls
Shrimp Burrito Bowls are one of my favorite dinners. I love a good bowl! I just love all the flavors, textures, and colors, and these Shrimp Burrito Bowls are packed with goodness. Don’t be intimidated by making bowls at home – with my tips, you’ll be feasting in no time!
Shrimp Burrito Bowls are one of my favorite summer meals. They’re lighter but no less flavorful, and you can make some parts of these bowls ahead of time so it really cuts down on the time it takes to get dinner on the table.
Shrimp Burrito Bowls
These easy bowls are bursting with flavor. The shrimp is seasoned and spiced just right, and the cilantro lime coconut rice is the perfect base for these tasty bowls.
Read more: Shrimp Burrito Bowls
What’s a burrito bowl?
A burrito bowl is a deconstructed version of a traditional burrito but without the tortilla. It includes all the tasty ingredients typically found in a burrito, such as seasoned rice, beans, protein, fresh vegetables, and flavorful toppings like salsa, guacamole, cheese, and sour cream. Served in a bowl, burrito bowls are a versatile and convenient meal!
Just get everything ready then all you need to do is assemble and serve! Ready for big flavors in an easy-to-eat bowl? Check out these Shrimp Burrito Bowls today!
Why I love this recipe
- It’s packed with flavor! Fusion dishes like this that blend Southwestern flavors with an Asian classic are among my favorites!
- You can prep the rice ahead of time so the bowls are easy to assemble.
- Mix and match the toppings to build the bowl of your dreams!
Gather these ingredients
- Shrimp – Look for peeled, cooked shrimp that’s deveined with the tails removed.
- Coconut sugar – You can use regular sugar if you can’t find coconut sugar.
- Lime zest
- Chipotle powder – You can find this with the dried spices at your grocery store.
- Paprika
- Cumin
- Salt and pepper – To taste.
- Cilantro Lime Coconut Rice – You can also use jasmine rice or your favorite rice.
- Romaine lettuce – Shredded.
- Corn niblets
- Black beans – Canned; rinsed, and drained.
- Avocados – Sliced.
- Pico de gallo
- Radishes – Thinly sliced.
- Fresh cilantro
- Limes – Quartered.
- Mayonnaise
- Sriracha sauce
- Lime juice – Or vinegar.
- Honey
How to make Shrimp Burrito Bowls
- Add the coconut sugar, lime zest, chipotle powder, paprika, cumin, salt and pepper to a small bowl and mix until combined.
- Pat the shrimp dry and add to a larger bowl. Sprinkle the seasoning over the shrimp and toss to combine. Set the shrimp aside.
- Whisk the mayonnaise, Sriracha sauce, lime juice and honey in a small bowl. Set this sauce aside.
- Add the rice, lettuce, corn, black beans, seasoned shrimp, avocado, pico de gallo, 3-4 slices of radish, and cilantro to bowls.
- Drizzle with the Sriracha sauce and dig in!
Tips & substitutions
- Have company and need more than 4 servings? This is an easy recipe to double; just be sure to double the rice when you make it.
- This is a great bowl recipe when you’re entertaining. You can set out the ingredients and let everyone build a bowl just how they like it.
- Switch up the shrimp! Try these bowls with my favorite Grilled Margarita Shrimp.
Serving suggestions
You don’t need to serve much with these bowls! Sometimes, I’ll serve the Shrimp Burrito Bowls with a tasty salad with a killer chili-lime dressing, or I’ll put out a fruit salad for anyone who wants a bite of something more.
Storage
Store any leftovers in an airtight container in the fridge for 1-2 days.
Check out these awesome bowl recipes while you’re here
Get the Recipe:
Shrimp Burrito Bowl
Ingredients
- For the Shrimp:
- 1 ½ pound peeled cooked shrimp, deveined and tails removed
- 1 Tbsp coconut sugar
- 2 teaspoon lime zest
- ½ teaspoon chipotle powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- salt and pepper
- 1 tablespoon olive oil
- For the Bowls:
- 4 cups CILANTRO LIME COCONUT RICE, or white Jasmine rice
- 4 cups shredded romaine lettuce
- 1 cup corn, fresh or frozen, thawed
- 1 cup black beans, rinsed and drained
- 2 large avocado, sliced
- 2 cups pico de gallo
- 4-6 sliced radish
- fresh cilantro
- 2 lime, quartered
- Make the Sriracha sauce:
- 1 cup mayonnaise
- 6 Tbsp sriracha sauce
- 3 tsp lime juice or vinegar
- 3 tsp honey
Instructions
- Prep the shrimp: Add the coconut sugar, lime zest, chipotle powder, paprika, cumin, salt and pepper to a small bowl and stir until well combined. Pat the shrimp dry and then add to a large mixing bowl. Sprinkle the seasoning blend over the shrimp and toss until the shrimp are well coated.
- Make the Sriracha sauce in a small bowl. Add all the ingredients and whisk together until combined.
- To make the bowls, add rice, lettuce, corn, black beans, the prepared shrimp, avocado, pico de gallo, 3-4 thin slices of radish, fresh cilantro, and spoonfuls of the sriracha sauce. ENJOY!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
