Chipotle Shrimp Burrito Bowls
30-minute Chipotle Lime Shrimp Burrito Bowls are a walk-in-the-door-last-minute-meal that is healthy, quick and easy but PACKED with flavor. These Burrito Bowls are loaded with juicy, spicy shrimp, tomatoes, avocados, black beans, corn and rice, then drizzled with tantalizing Cilantro Lime Dressing. You can serve the Chipotle Shrimp as suggested Burrito Bowls are transform them into a salad, wrap or burritos!
- 4 cups cooked rice white, brown or cauliflower
- 1 15 oz. can can black beans rinsed, drained and warmed
- 1-2 fresh tomatoes diced or 1 cup halved cherry tomatoes
- 1-2 large avocados thinly sliced
- Fresh sweet corn from 2 cobs
- 4 green onions thinly sliced
- 1-2 tablespoons finely minced fresh cilantro
- Lime wedges for serving
Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.
Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.
Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.