Spicy Shrimp Burrito Bowls



Spicy Shrimp Burrito Bowls recipe with cilantro lime rice and a corn black bean salsa. They are so good and make the perfect weeknight meal!

INGREDIENTS
Spicy Shrimp:
2½ teaspoons chili powder
2½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1½ pounds raw shrimp, deveined & shelled
Corn Salsa:
2 cups corn, (thawed if frozen)
½ red onion, diced
1 can black beans, drained and rinsed
1 cup diced tomatoes (I used cherry)
1 lime juiced
½ teaspoon garlic powder
Cilantro Rice:
4 cups, cooked rice
2 limes, juiced
⅓ cup chopped cilantro
1 Tablespoon sugar
½ teaspoon salt
Optional Toppings:
fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce
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INSTRUCTIONS
Cilantro Rice:
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:
In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
Spicy Shrimp:
Mix the spices together in a small bowl and set aside.
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.

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