Honey Free Pickled Jalapeño Shrimp Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes), divided
- ¼ cup fresh cilantro, finely chopped, divided
For the pickled jalapeños
- 4 jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 1 can (15 oz) black beans, drained and rinsed
- 2 avocados, sliced
- ½ cup sour cream (optional)
- lime wedges (optional)
Instructions
- 1
Combine the jalapeño rounds, white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat and let the jalapeños sit in the brine for at least 20 minutes, until slightly softened and tangy. Drain before serving.
- 2
While the jalapeños pickle, combine the rice, 1 3/4 cups water, and 1/2 tsp salt in a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
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