Shrimp Burrito Bowls

burrito bowl with cilantro lime rice, shrimp, romatine lettuice, shopped tomatoes, sweet corn, scallions, cilantro, sliced jalapeno, and sour cream drizzle

These easy Shrimp Burrito Bowls feature saucy seasoned shrimp served over a bed of crisp romaine lettuce and flavorful cilantro lime rice with a mountain of tasty toppings!

Course Main Course

Cuisine American, Pescatarian

Keyword Shrimp Burrito Bowl

Prep Time 20

Cook Time 5

Total Time 25

Servings bowls

Calories 355kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

SAUCY SEASONED SHRIMP

8-10 oz fresh raw shrimp or thawed if frozen
½ tsp chili powder
½ tsp paprika
¼ tsp garlic powder
¼ tsp salt plus any extra to taste
2 tsp olive oil

FOR THE BOWLS

2 cups cooked white rice
1-2 tsp favorite hot sauce or taco sauce plus any extra to taste
½ small lime
¼ cup chopped fresh cilantro plus extra to garnish if desired
2 cups chopped romaine lettuce
1 cup diced fresh tomatoes
1 cup sweet corn (canned or cooked from fresh/frozen)
1 jalapeño pepper, thinly sliced

TASTY TOPPING OPTIONS: CHOOSE YOUR FAVORITES

sour cream or greek yogurt
chopped green onion
pickled red onions
black beans
salsa or pico de gallo
guacamole or sliced avocado
crispy tortilla strips or tortilla chips

Instructions

FOR THE SHRIMP

Clean and peel shrimp, defrosting if using frozen. Lately I’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like.
Pat shrimp dry and season with chili powder, paprika, garlic, and salt. Mix well to coat both sides.
Heat a large pan or skillet to medium-high heat with 2 tsp oil. Cook shrimp on each side for about 2 minutes until shrimp start to curl and become opaque. The cook time will depend on the size of your shrimp, but regardless they’ll be perfectly cooked just a few minutes. Add a few teaspoons of your favorite hot sauce or taco sauce and mix to coat. I love using Sriracha or Valentina on my shrimp.

SHORTCUT CILANTRO LIME RICE

Cook rice via desired method. (times will vary) You can take a shortcut with easy heat rice or leftover rice, or cook it from scratch on the stove, in a rice cooker, or in a pressure cooker.
To cilantro lime-ify your rice, add half the cilantro to the rice and squeeze the juice of ½ a lime. Mix into the rice and give it a taste. Decide if you'd like the remaining cilantro (I add it all) and you can also bring out the flavors more with a pinch of salt.

ASSEMBLE THE BOWLS

Add rice and lettuce to the base of each bowl then top with corn, tomatoes, jalapeno, and shrimp.
Drizzle on your choice of sauces (I added sour cream and some extra Mexican style hot sauce to my shrimp) plus any of favorite toppings and extras from the list above. Dive in while it's fresh and delicious! Enjoy!

Notes

Adjust cook time based on type of rice/grain used and cooking method chosen. I factored in extra time into the prep time.

This recipe was written to serve two but can easily be doubled or tripled for a larger family or halved to make a single burrito bowl.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings/swaps and enjoy!

Nutrition