Description

These Shrimp Burrito Bowls are packed with bold Tex-Mex flavor—seasoned shrimp, cilantro-lime rice, black beans, corn, and all your favorite toppings. They’re healthy, customizable, and perfect for a light yet satisfying meal.

Ingredients

For the Shrimp:

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
Juice of 1/2 lime

For the Bowls:

2 cups cooked rice (white, brown, or cilantro-lime)
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen and thawed, or canned and drained)
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
Lime wedges, for serving

Optional Toppings:

Sour cream or Greek yogurt
Shredded cheese
Salsa or pico de gallo
Hot sauce

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Instructions

Cook the shrimp: In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
Assemble the bowls: Start with a base of rice, then layer on black beans, corn, cherry tomatoes, avocado, and red onion.
Add shrimp to each bowl and top with cilantro, lime wedges, and any other desired toppings.

Serve immediately or store in airtight containers for meal prep.

Notes

For cilantro-lime rice, mix 2 cups cooked rice with 1 tbsp lime juice and 1/4 cup chopped cilantro.
Great served warm or cold.

Make it low-carb by swapping rice for cauliflower rice.