Shrimp Burrito Bowl
Fresh, tasty, and easy to customize Shrimp Burrito Bowls are fusion fare with plenty of flavor for everyone!
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!
Nutrition Facts
Calories: 861kcal, Carbohydrates: 58g, Protein: 32g, Fat: 60g, Saturated Fat: 9g, Polyunsaturated Fat: 28g, Monounsaturated Fat: 20g, Trans Fat: 0.1g, Cholesterol: 238mg, Sodium: 2685mg, Potassium: 1125mg, Fiber: 14g, Sugar: 21g, Vitamin A: 5475IU, Vitamin C: 46mg, Calcium: 154mg, Iron: 3mg