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Chili-Lime Shrimp Burrito Bowls
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Prep Time:
25 minutes
Total Time:
25 minutes
Homemade Mexican burrito bowls ready in 25 minutes, gluten free!
Ingredients:
  • 3/4 lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon vegetable oil
  • 1 large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
  • 1 large onion, coarsely chopped (about 1 1/2 cups)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bag (10 oz) frozen brown rice
  • 1 can (15 oz) black beans, drained, rinsed
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/2 avocado, chopped (about 1/2 cup)
  • 1/2 cup chopped tomato
  • 4 tablespoons light sour cream
  • Additional lime wedges, if desired
Instructions:
  • Combine all shrimp ingredients, excluding oil, in a medium bowl; set aside.
  • In a 10-inch skillet, warm 1 teaspoon of oil over medium-high heat. Add bell pepper and onion, season with 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Sauté while stirring occasionally for 3 to 5 minutes until they are tender-crisp and lightly browned. Transfer to a bowl, cover to maintain warmth.
  • Prepare rice according to package instructions. Microwave beans in a medium microwavable bowl on High for 1 to 2 minutes, stirring halfway through, until hot.
  • Return the skillet to the heat and add 1 teaspoon of oil. Add the shrimp mixture and cook for 4 to 5 minutes, stirring occasionally, until the shrimp is pink and the liquid has evaporated. Remove from heat and cover to keep warm.
  • Combine rice and the rest of the Rice & Beans ingredients with the beans in a bowl; mix thoroughly. Divide the vegetables, rice mixture, and shrimp equally among 4 serving bowls. Sprinkle with Toppings.

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