Shrimp Burrito Bowls

16 INGREDIENTS • 7 STEPS • 45MINS

Shrimp Burrito Bowls

This is such an amazing and healthy supper! The shrimp is so succulent and perfect with the tender rice, and the beans and avocado give them a lot of substance and flavor without being heavy.

Love This Recipe?

This is such an amazing and healthy supper! The shrimp is so succulent and perfect with the tender rice, and the beans and avocado give them a lot of substance and flavor without being heavy.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

45MINS

Total Time

Ingredients

Servings

4

us / metric

1/2 cup

Butter

2 cups

Brown Rice

1 pckg

Goya® Sazon con Culantro y Achiote

3 cups

Chicken Stock

1 Tbsp

Coconut Oil

1 lb

Large Shrimp, peeled, deveined

tails removed

1

Lime, zested, juiced

1 tsp

Chili Powder

1 tsp

Ground Cumin

1 pinch

Salt

1 pinch

Freshly Ground Black Pepper

1 pinch

Garlic Powder

1 can
(15 oz)

Black Beans

half the liquid drained

1 Tbsp

Fresh Cilantro, roughly chopped

1

Lime

2

Avocados, peeled, deseeded, thinly sliced

Nutrition Per Serving

VIEW ALL

Calories

757

Fat

45.0 g

Protein

43.0 g

Carbs

52.2 g

Love This Recipe?

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

In a medium pot, melt theButter (1/2 cup) and let it start to bubble over medium heat. Add in the Brown Rice (2 cups) and Goya® Sazon con Culantro y Achiote (1 pckg) and let that all toast in the butter for about a minute.

step 2

Pour in the Chicken Stock (3 cups) and let it come to a boil while you give everything a stir. Once it is boiling, put the lid on the pot and turn the heat down a little to medium low. Let the rice cook until tender, for about 30-35 minutes.

step 2 Pour in the Chicken Stock (3 cups) and let it come to a boil while you give everything a stir. Once it is boiling, put the lid on the pot and turn the heat down a little to medium low. Let the rice cook until tender, for about 30-35 minutes.

step 3

Get out a large, deep skillet and heat the Coconut Oil (1 Tbsp) in it over medium high heat.

step 4

Sear the Large Shrimp (1 lb) in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the Lime (1) zest and juice, Chili Powder (1 tsp), Ground Cumin (1 tsp), Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), and Garlic Powder (1 pinch) to make a gorgeous, fragrant sauce for the shrimp to cook in.

step 5

Add the Black Beans (1 can) and Fresh Cilantro (1 Tbsp). Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.

step 5 Add the Black Beans (1 can) and Fresh Cilantro (1 Tbsp). Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.

step 6

Slice 1/4 inch off of each end of the other Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.

step 7

Once the rice is ready, take it off of the heat and fluff it up with a fork. Scoop a generous helping of the rice into 4 bowls. Divide the shrimp mixture evenly among the 4 bowls on top of the rice. Top each burrito bowl with Avocados (2) and Lime Wedges. Serve immediately and enjoy!

step 7 Once the rice is ready, take it off of the heat and fluff it up with a fork. Scoop a generous helping of the rice into 4 bowls. Divide the shrimp mixture evenly among the 4 bowls on top of the rice. Top each burrito bowl with Avocados (2) and Lime Wedges. Serve immediately and enjoy!

Tags

Beans & Legumes

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