Why You’ll Love This Shrimp Burrito Bowl
- Fresh & vibrant: Enjoy a wonderful play of textures and temperatures in every bite.
- Meal prep friendly: Cook components ahead for quick, healthy lunches or dinners all week.
- Totally customizable: Swap beans, adjust heat, or add favorite toppings to make it your own.
- Quick to make: Ready in about 30 minutes, perfect for busy nights without the fuss.
Ingredients & Tools
For the Shrimp & Marinade
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- juice of 1/2 a lime
- Salt and black pepper to taste
For the Cilantro-Lime Rice
- 250 g cooked long-grain white rice (about 2 cups cooked)
- 3 tbsp fresh chopped cilantro
- juice of 1/2 a lime
- 1 tsp olive oil
For the Bowl Assembly
- 1 can (400 g) black beans, rinsed and drained
- 1 large avocado, sliced or diced
- 150 g sweet corn (canned or thawed from frozen)
- 150 g pico de gallo or diced fresh tomatoes
- 50 g shredded red cabbage
- 4 tbsp sour cream or Greek yogurt
- 1 lime, cut into wedges, for serving
Tools: A large skillet, a medium mixing bowl, a small bowl, and a sharp knife.
Notes: Don’t be intimidated by the list—it’s mostly pantry staples and fresh produce. Using fresh lime juice and good-quality spices for the shrimp marinade really makes a world of difference in the final flavor.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 31 g |
| Fat: | 16 g |
| Carbs: | 55 g |
| Fiber: | 12 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best shrimp to use? I highly recommend using large (26/30 count) raw shrimp that are peeled and deveined, with the tails removed. They’re the perfect size for a hearty bite and cook very quickly. If they’re frozen, just thaw them overnight in the fridge.
- Can I use a different grain? Absolutely! While cilantro-lime rice is classic, this bowl is also fantastic with cilantro-lime quinoa, cauliflower rice for a low-carb option, or even a mix of brown rice and quinoa for extra fiber.
- Don’t skip the marinade time. Even 10-15 minutes of marinating allows the shrimp to soak up all those smoky, zesty flavors. It’s a simple step that elevates the shrimp from good to truly memorable.
- Prep your toppings first. Since the shrimp cooks so fast, you’ll want all your other components—the sliced avocado, drained beans, pico de gallo—ready to go for a smooth and speedy assembly line.
How to Make Shrimp Burrito Bowl
Step 1: Marinate the Shrimp. In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, lime juice, salt, and pepper. Whisk it all together until it forms a cohesive, fragrant marinade. Pat your shrimp dry with a paper towel—this helps the marinade stick better and promotes a nice sear. Add the shrimp to the bowl and toss until every piece is evenly coated. Let it sit for at least 10 minutes while you prepare the other components. You’ll notice the shrimp will start to take on a beautiful reddish hue from the spices.
Step 2: Prepare the Cilantro-Lime Rice. If you’re using leftover rice, warm it gently in the microwave or in a skillet with a tiny splash of water to re-steam it. Place the warm rice in a bowl and fluff it with a fork. Drizzle with the teaspoon of olive oil and the juice from half a lime. Add the freshly chopped cilantro and toss everything together until the rice is evenly flecked with green. The aroma of the lime and cilantro is so fresh and inviting—this is the flavorful base of your bowl.
Step 3: Cook the Shrimp. Heat a large skillet over medium-high heat. You don’t need extra oil as the shrimp is already coated. Once the skillet is hot, add the shrimp in a single layer, being careful not to overcrowd the pan—you might need to do this in two batches. Cook for about 2-3 minutes per side. The shrimp are done when they’ve turned pink and opaque and have a slight curl to them. They cook quickly, so don’t walk away! Overcooked shrimp become rubbery, so as soon as they’re opaque, transfer them to a clean plate.
Step 4: Warm the Beans and Corn. In the same skillet (no need to wash it—those leftover spice bits add flavor!), add the rinsed black beans and corn. Warm them over medium heat for 3-4 minutes, stirring occasionally, until they’re heated through. This step is simple but makes a big difference, as warm beans and corn are much more comforting against the cool, fresh toppings.
Step 5: Assemble Your Bowls. This is the fun part! Divide the cilantro-lime rice evenly among four bowls. Create little sections or piles with the warm black beans and corn. Arrange the cooked shrimp on top. Then, artfully add your fresh toppings: the creamy avocado slices, the crunchy shredded red cabbage, and a generous spoonful of pico de gallo. Finish with a dollop of cool sour cream and a lime wedge on the side for that final, essential squeeze of bright acidity.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days. Reheat shrimp, rice, and beans gently before assembling.
- Freezer: Freeze cooked shrimp and rice for up to 2 months. Thaw in fridge before reheating.
- Reviving: Warm components separately, then assemble with fresh toppings like avocado and pico de gallo.
Serving Suggestions
Complementary Dishes
- Grilled Vegetable Skewers — The char from the grill adds a wonderful smoky dimension that pairs beautifully with the spiced shrimp.
- A Simple Black Bean Soup — Start with a small cup of soup for a cozy, bean-forward meal that feels extra satisfying.
- Street Corn Salad (Esquites) — This creamy, tangy corn side dish feels like a natural extension of the flavors already in your bowl.
Drinks
- A Classic Margarita — The sharp, citrusy notes of a good margarita cut through the richness of the avocado and sour cream perfectly.
- Ice-Cold Mexican Lager — A crisp, light beer is a no-fuss pairing that cleanses the palate between bites of the flavorful shrimp and rice.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and lime are incredibly refreshing and highlight the fresh ingredients.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamon-sugary crunch is a fantastic textural contrast and a classic, celebratory finish.
- Mango Sorbet — Its bright, tropical sweetness is a light and palate-cleansing way to end the meal without feeling too heavy.
- Tres Leches Cake — If you’re feeling indulgent, the rich, moist cake is a beloved dessert that feels special and decadent.
Top Mistakes to Avoid
- Mistake: Overcooking the shrimp. Shrimp cook in a flash and become tough and rubbery if left on the heat for just a minute too long. As soon as they turn pink and opaque, they’re done. I’ve messed this up before too, and it’s a real shame.
- Mistake: Using cold rice straight from the fridge. Cold, clumpy rice can bring down the temperature of your entire bowl. Taking a minute to warm and fluff it makes the texture so much better and the bowl more cohesive.
- Mistake: Skipping the acid. That final squeeze of lime juice over the assembled bowl is non-negotiable. It brightens all the other flavors and ties everything together. Don’t forget it!
- Mistake: Over-marinating the shrimp. While a short marinade is great, leaving the shrimp in the acidic lime juice for more than 30 minutes can start to “cook” the exterior, giving it a weird texture. 10-20 minutes is the sweet spot.
Expert Tips
- Tip: Get a good sear on your shrimp. Make sure your skillet is properly hot before adding the shrimp. A hot pan ensures a quick, flavorful sear that locks in juices, rather than steaming them, which happens in a cooler pan.
- Tip: Add a secret ingredient to your rice. For an even more authentic flavor, stir a teaspoon of chicken or vegetable bouillon powder into your warm rice along with the lime and cilantro. It adds a subtle, savory depth.
- Tip: Keep your avocado green. To prevent your sliced avocado from browning before serving, toss the pieces very gently in a little bit of the lime juice you’ve set aside for the rice. The acid slows down the oxidation process.
- Tip: Make a quick crema. Elevate your sour cream by mixing it with a tablespoon of lime juice, a pinch of salt, and some finely chopped cilantro. It becomes a drizzle-able sauce that adds flavor to every corner of the bowl.
FAQs
Can I make this Shrimp Burrito Bowl ahead of time?
Yes, but with a little strategy. You can cook the shrimp, rice, and beans up to 3 days in advance and store them separately in airtight containers in the fridge. The fresh toppings like avocado, pico de gallo, and cabbage are best prepped and added the day of serving. When you’re ready to eat, gently reheat the shrimp, rice, and beans, then assemble your bowl with the fresh, cold ingredients. This keeps the textures perfect.
What’s a good substitute for shrimp?
If you’re not a fan of shrimp, this bowl template works wonderfully with other proteins. Try using the same marinade and cooking method for chicken breast (cut into bite-sized pieces) or even firm tofu. For a plant-based option, seasoned black beans or roasted chickpeas would be fantastic. The key is to have a well-seasoned, hearty component as the star.
My rice always turns out mushy. How can I get fluffy rice?
This is a common issue! The trick is to use the right water-to-rice ratio (usually 2:1 for white rice) and, most importantly, to let the rice steam after cooking. Once the water is absorbed, turn off the heat, place a clean kitchen towel under the lid, and let it sit for 10 minutes. The towel absorbs excess steam, resulting in perfectly separate, fluffy grains every time.
How can I make this spicier?
There are a few easy ways to turn up the heat. You can add a 1/4 to 1/2 teaspoon of cayenne pepper to the shrimp marinade. When assembling, add sliced fresh jalapeños or a drizzle of your favorite hot sauce. For a smoky heat, a chipotle hot sauce or even a spoonful of adobo sauce from a can of chipotles in adobo would be incredible mixed into the sour cream.
Is it okay to use frozen shrimp?
Absolutely, frozen shrimp are often a great choice because they’re typically frozen soon after being caught, which preserves their freshness. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water for about 30 minutes. Avoid thawing at room temperature or in warm water, as this can affect the texture.
Shrimp Burrito Bowl
Make a delicious and healthy Shrimp Burrito Bowl at home in 30 minutes! Featuring spiced shrimp, cilantro-lime rice, and fresh toppings. Get the easy recipe now!
Ingredients
For the Shrimp & Marinade:
-
450 g large raw shrimp (peeled and deveined)
-
2 tbsp olive oil
-
1 tsp chili powder
-
1 tsp smoked paprika
-
0.5 tsp ground cumin
-
0.5 tsp garlic powder
-
0.25 tsp onion powder
-
0.5 juice of a lime lime juice
-
Salt and black pepper (to taste)
For the Cilantro-Lime Rice:
-
250 g cooked long-grain white rice (about 2 cups cooked)
-
3 tbsp fresh chopped cilantro
-
0.5 juice of a lime lime juice
-
1 tsp olive oil
For the Bowl Assembly:
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400 g black beans (1 can, rinsed and drained)
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1 large avocado (sliced or diced)
-
150 g sweet corn (canned or thawed from frozen)
-
150 g pico de gallo or diced fresh tomatoes
-
50 g shredded red cabbage
-
4 tbsp sour cream or Greek yogurt
-
1 lime (cut into wedges, for serving)
Instructions
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In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, lime juice, salt, and pepper. Whisk it all together until it forms a cohesive, fragrant marinade. Pat your shrimp dry with a paper towel—this helps the marinade stick better and promotes a nice sear. Add the shrimp to the bowl and toss until every piece is evenly coated. Let it sit for at least 10 minutes while you prepare the other components. You’ll notice the shrimp will start to take on a beautiful reddish hue from the spices.01
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If you’re using leftover rice, warm it gently in the microwave or in a skillet with a tiny splash of water to re-steam it. Place the warm rice in a bowl and fluff it with a fork. Drizzle with the teaspoon of olive oil and the juice from half a lime. Add the freshly chopped cilantro and toss everything together until the rice is evenly flecked with green. The aroma of the lime and cilantro is so fresh and inviting—this is the flavorful base of your bowl.02
-
Heat a large skillet over medium-high heat. You don’t need extra oil as the shrimp is already coated. Once the skillet is hot, add the shrimp in a single layer, being careful not to overcrowd the pan—you might need to do this in two batches. Cook for about 2-3 minutes per side. The shrimp are done when they’ve turned pink and opaque and have a slight curl to them. They cook quickly, so don’t walk away! Overcooked shrimp become rubbery, so as soon as they’re opaque, transfer them to a clean plate.03
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In the same skillet (no need to wash it—those leftover spice bits add flavor!), add the rinsed black beans and corn. Warm them over medium heat for 3-4 minutes, stirring occasionally, until they’re heated through. This step is simple but makes a big difference, as warm beans and corn are much more comforting against the cool, fresh toppings.04
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Divide the cilantro-lime rice evenly among four bowls. Create little sections or piles with the warm black beans and corn. Arrange the cooked shrimp on top. Then, artfully add your fresh toppings: the creamy avocado slices, the crunchy shredded red cabbage, and a generous spoonful of pico de gallo. Finish with a dollop of cool sour cream and a lime wedge on the side for that final, essential squeeze of bright acidity.05
