Shrimp Burrito Bowl Recipe

Dive into this vibrant Shrimp Fiesta Burrito Bowl that's bursting with flavor! Featuring large shrimp seasoned with chili powder and cumin, served over fluffy jasmine rice cooked in vegetable broth, this dish is a fiesta for your taste buds! Layer black beans, corn, fresh veggies, and creamy avocado for a nutritious meal that takes just 30 minutes to prepare. Garnish with cilantro and a splash of lime juice for the perfect finish. Perfect for any night of the week!

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Ingredients

1 lb large shrimp, peeled and deveined

1 cup jasmine rice, rinsed

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 bell pepper, diced (any color)

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, diced

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

Lime wedges, for serving

Instructions

Cook the Rice: In a medium saucepan, combine jasmine rice and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until rice is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.

Prepare the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add the diced red onion and bell pepper. Sauté for 3-4 minutes until softened.

Season the Shrimp: Add the shrimp to the skillet and season with chili powder, cumin, salt, and pepper. Cook for 4-5 minutes, or until shrimp are pink and opaque. Pour in lime juice and toss to coat.

Assemble the Bowl: In each serving bowl, layer the cooked rice, black beans, corn, sautéed shrimp, avocado, and cherry tomatoes.

Garnish: Top each bowl with chopped cilantro and a squeeze of fresh lime juice. Serve with lime wedges on the side.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4