Carmen'z Kitchen

SHRIMP BURRITO BOWL

🍴 Serves 4
⏰ 30 minutes

INGREDIENTS

For the base:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)

For the protein:

  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the vegetables:

  • 4-5 sweet peppers, sliced
  • 1 cup mushrooms, sliced
  • 1 cup red onions, sliced
  • A handful of cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 raw zucchini, diced

SIDES & TOPPINGS (OPTIONAL)

  • 1 cup black beans, rinsed and drained
  • Salsa or pico de gallo
  • Guacamole or sliced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro chopped
  • Lime wedges
  • Vegetarian Version: Substitute shrimp with seasoned grilled vegetables like zucchini, bell peppers, and mushrooms.
  • Low-Carb Option: Replace cilantro-lime rice with cauliflower rice or shredded lettuce.
  • Spicy Kick: Add jalapeños or drizzle with a spicier chipotle or habanero sauce.
  • Seafood Mix: Combine shrimp with scallops or chunks of grilled fish for a variety of textures.
  • Creamy Avocado Base: Swap out rice for an avocado mash base topped with all other ingredients.
  • Quinoa Bowl: Replace rice with protein-rich quinoa for a nutty, wholesome alternative.
  • Sweet & Tangy: Add fresh mango salsa or pineapple chunks for a tropical flair.
  • Southwest Style: Top with roasted poblano peppers, corn, and a dollop of sour cream.

INSTRUCTIONS

Step1: Prepare the Rice

  • Cook rice according to package instructions. For added flavor, stir in lime juice and chopped cilantro after cooking.

Step 2: Season and Cook the Shrimp

  • In a bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper.
  • Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.

Step 3: Sauté the Vegetables

  • In the same skillet, add a drizzle of olive oil and sauté the sweet peppers, mushrooms, and red onions for 4-5 minutes, until tender.
  • Add the corn and cook for another 2 minutes. Remove from heat.

Plating

  • Divide the cooked rice evenly among 4 bowls.
  • Arrange the shrimp, sautéed vegetables, cherry tomatoes, zucchini, and black beans on top of the rice.

Optional Garnishes or Toppings

  • Top each bowl with your choice of salsa, guacamole, sour cream, cilantro, and a squeeze of lime.

HEALTHY TIPS

  • Meal Prep Efficiency: Store the ingredients separately and assemble bowls as needed to maintain freshness. If in a hurry, roast the sweet potatoes in the air fryer or the air oven. The quinoa can also be prepared in a rice cooker to save time and multitask.
  • Lower Carb Option: Swap the rice for cauliflower rice or leafy greens
  • Make It Spicy: Add a pinch of cayenne pepper or sliced jalapeños.
  • Meal Prep: Prepare all components in advance and assemble just before serving.
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