Shrimp Burrito Bowls
These shrimp burrito bowls are loaded with healthy and flavorful ingredients such as juicy seasoned shrimp, simmered black beans, fire roasted corn and rice. They are perfect for lunch or dinner, and a great option for meal prep.
Servings: 4 people
Ingredients
- 2 lbs shrimp peeled and deveined
- 1 lime, juiced
- 2 tsp chili powder
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 2 red bell peppers deseeded and thinly sliced
Simmered Black Beans
- 1 can black beans with liquid
- 2 cloves garlic minced
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
For Assembly
- 6 cups cooked white rice
- 2 cups fire roasted corn
- 1 avocado sliced
- fresh cilantro
- lime wedges
Instructions
- In a small bowl, combine the shrimp, lime juice, garlic powder, chili powder, cumin, smoked paprika, salt and pepper. Mix so the shrimp is fully coated in the marinade and allow to marinate while you prepare the beans and peppers.
- In a small saucepan, heat one teaspoon of avocado oil over medium heat. Add minced garlic and sauté for one minute. Add can of black beans as well as cumin and smoked paprika and stir. Cover with lid and bring beans to a gentle simmer. Allow beans to simmer for 15-20 minutes, stirring occasionally, until beans have thickened. Partially mash beans with a fork or potato masher.
- In a large frying pan, heat one tablespoon of avocado oil over medium high heat. Once oil is shimmering, add in sliced bell pepper. Allow peppers to cook for 2-3 minutes before tossing. Cook peppers until soft and charred, about 5-6 minutes, then remove peppers from the pan.
- Turn the heat to medium and add another teaspoon of avocado oil, if needed. Add shrimp and cook for 2 minutes on each side, or until pink and opaque.
- To assemble bowls: spoon in cooked rice, shrimp, black beans, fire roasted corn, sautéed bell pepper. Top with avocado and garnish with fresh cilantro and lime wedges.