Shrimp Burrito Bowls
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $30.00
- Nutrition
- 520 cal · 38g protein
- quick
- skillet
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Shrimp Burrito Bowls is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $30 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb large raw shrimp, peeled and deveined
- 2 tbsp gluten-free taco seasoning
- 1¼ cups long-grain rice
- 1 can low-sodium black beans (15 oz)
- 1 cup frozen corn
- 1 head romaine lettuce
- 1 cup pico de gallo
- 1 cup shredded Mexican cheese
- 1 count lime
- 1 tbsp olive oil
Steps
- Cook the rice and stir in the juice of the lime. Warm the drained, rinsed black beans and the corn together.
- Toss the shrimp with taco seasoning and cook in oil in a hot skillet 2 minutes per side until pink and opaque, 145°F inside.
- Shred the romaine.
- Build bowls with rice, beans and corn, lettuce, shrimp, pico, and cheese.
- Picky eaters can have plain rice, beans, corn and cheese, with toppings set out so they can pick their own.
- Make ahead: cook the rice and shred the romaine up to 2 days ahead and store them separately in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 56 g
- Fiber
- 8 g
- Sugar
- 2 g
- Fat
- 10 g
- Saturated fat
- 4 g
- Sodium
- 1,120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop