Pescatarian Classic Shrimp Burrito Bowls
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 1 large avocado, sliced or diced
- ½ cup sour cream
- 1 cup shredded cheddar cheese
Can be omittedshredded cheddar cheese
- lime wedges, for serving (optional)
Instructions
- 1
Combine the chili powder, cumin, smoked paprika, garlic powder, 1/4 tsp salt, and black pepper in a small bowl. Add the shrimp and toss until evenly coated.
- 2
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
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