Spicy Shrimp Burrito Bowls

Nutrition Information    Serves: 4    Serving Size: 1 bowl    Calories: 353 / Fat: 4g / Carbs: 59g / Protein: 24g

Nutrition Information

Serves: 4

Serving Size: 1 bowl

Calories: 353 / Fat: 4g / Carbs: 59g / Protein: 24g

Ingredients

Spicy Shrimp:

  • 21⁄2 teaspoons chili powder

  • 21⁄2 teaspoons cumin

  • 1⁄2 teaspoon garlic powder

  • 1⁄2 teaspoon cayenne pepper

  • 1 pounds raw shrimp, deveined & shelled

Corn Salsa:

  • 16 oz Southwest corn, canned

  • 1⁄2 red onion, diced

  • 1 can black beans, drained and rinsed

  • 1 cup diced tomatoes (I used cherry)

  • 1 lime juiced

  • 1⁄2 teaspoon garlic powder

Cilantro Rice:

  • 2 cups, cooked brown rice

  • 2 limes, juiced

  • 1⁄3 cup chopped cilantro

  • 1⁄2 teaspoon salt

Optional Toppings:

  • fresh cilantro, avocado, shredded cheese,

  • sour cream, or hot sauce

Preparation

Cilantro Rice:

  1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

    Corn Salsa:

  2. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

    Spicy Shrimp:

  3. Mix the spices together in a small bowl and set aside.

  4. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.

  5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Alyxandra GardnerComment