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Shrimp Burrito Bowls
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  • CourseMain Dish
  • CuisineGluten-free
4 people
4 people
Cilantro, Black Beans & Rice
  • 3/4 cup uncooked brown rice
  • 1 1/2 cups water
  • 1 15oz. can black beans, rinsed and drained
  • 1 Tbsp. lime juice
  • 1/4 cup cilantro, finely chopped
Burrito Bowl
  • 1 tsp. olive oil
  • 1 medium onion, diced
  • 2 medium bell peppers, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1 lb. medium shrimp, thawed, peeled and deveined
  • 2 cups spinach
  • 1 medium avocado, sliced
  • 1 bunch radishes, sliced
  • 1 medium tomato, diced
  • lime wedges
Servings: people
  1. Prepare cilantro, black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.
  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.
  3. Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with fresh spinach, tomato, avocado, radishes and a lime wedge.
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