The perfect meal, this Shrimp Burrito Bowl is healthy, quick, and easy. Filled with cilantro lime rice, avocado corn salsa, and juicy, plump shrimp, this burrito bowl will be your new favorite meal. These hearty shrimp bowls are also easy to customize.
Faster than take out, this shrimp burrito bowl is one of my go-to lunches. It’s full of flavor, easy to make, and can be served with any type of toppings. It’s such a versatile meal as you can serve it as a salad bowl, burrito wrap, or burrito bowl. I’m obsessed.
Why You’ll Love This Recipe
- You can easily customize this recipe. My bowl consists of cilantro lime rice, avocado corn salsa, and some sour cream. Not a fan of that? Change it up! Pinto beans, salsa, cheese, and lettuce are some other great options. You can even roll it all up in a wrap.
- It’s a hearty meal, but you can make it as light or filling as you prefer. The important thing is that it’s filling and satisfying!
- You can make this faster than it takes to drive out for a burrito bowl. It’s my favorite take-out-at-home style recipe.
Ingredients You’ll Need
- shrimp — you can use fresh or frozen shrimp. I used a bag of peeled, deveined shrimp. It saves me so much time. Make sure you use large or jumbo shrimp, as it is easier to overcook the smaller ones. You can pan sear or air fry your shrimp! This post will cover both methods. Simply season the salmon generously with brown sugar, salt, pepper, and paprika. You’ll also oil to cook the shrimp.
- cilantro lime rice — I used my rice cooker to cook some brown rice and then stirred in a generous amount of cilantro, fresh lime juice, lime zest, and a pinch of salt. Feel free to use whatever rice you’d like. I also love serving this with my Instant Pot basmati rice and coconut lime rice.
- sour cream — I love a dollop of sour cream. Skip it or swap it with Greek yogurt if you prefer.
- lime — I like serving the salmon burrito bowl with a wedge of lime to brighten up the dish.
How to Make Shrimp Burrito Bowl
- Cook the shrimp.
- If pan searing the shrimp: pat dry the shrimp with a paper towel and season generously with brown sugar, salt, pepper, and paprika. Add 1 tablespoon oil to a skillet. Once hot, add the shrimp and sear it, 2 minutes per side.
- If air frying: pat dry the shrimp with a paper towel and season generously with brown sugar, salt, pepper, and paprika. Spray the air fryer basket with oil, and air fry for 6 to 8 minutes at 400F.
- Assemble the shrimp burrito bowls by starting with a layer of rice in your bowl. Then add the salmon, avocado corn salsa, and sour cream. Top with some lime juice. Alternatively, serve the shrimp with your favorite burrito toppings or in a wrap!
Recipe Tips and Notes
- You can use fresh or frozen shrimp. If using frozen shrimp, it needs to fully thaw before you cook them. Pat them dry before cooking. If there’s moisture on the shrimp, they’re steam instead of sear.
- If there’s moisture on the shrimp (especially if you’re thawing from frozen), pat them try with a paper towel before you season them. This will prevent them from steaming and also help the seasoning stick better.
- Want to make this a little spicy? Add some diced jalapeno to the avocado corn salsa. You can also add some cayenne pepper to the seasoning of the shrimp.
- Another seasoning combo I like to use is Cajun seasoning, lemon pepper, and Italian seasoning. Feel free to play around with the seasoning!
Make Ahead Tips
- Meal prep: I suggest storing the salmon and rice in a separate an airtight container from the avocado corn salsa and sour cream. This way, you can reheat the salmon and rice without worrying about the salsa and sour cream. Store in the fridge for up to 3 days.
Salmon Burrito Bowl
The perfect meal, this Shrimp Burrito Bowl is healthy, quick, and easy. Filled with cilantro lime rice, avocado corn salsa, and juicy, plump shrimp, this burrito bowl will be your new favorite meal. These hearty shrimp bowls are also easy to customize.
Servings: 2 servings
Ingredients
For the Salmon
- ½ pound shrimp, peeled and deveined
- 1 teaspoon brown sugar
- ½-1 teaspoon salt
- ½-1 teaspoon pepper
- ½ teaspoon paprika
- 1 tablespoon oil
- oil spray, if air frying
For the Bowl
- 2 cups cilantro lime rice
- 2 cups avocado corn salsa
- 3 tablespoons sour cream
- lime
Instructions
Pan Seared Shrimp
-
Pat dry the shrimp with a paper towel and season generously with brown sugar, salt, pepper, and paprika. Add 1 tablespoon oil to a skillet. Once hot, add the shrimp and sear it, 2 minutes per side.
Air Fried Shrimp
-
Pat dry the shrimp with a paper towel and season generously with brown sugar, salt, pepper, and paprika. Spray the air fryer basket with oil, and air fry for 6 to 8 minutes at 400F.
Assemble the Salmon Burrito Bowl
-
Assemble the salmon burrito bowls by starting with a layer of rice in your bowl. Then add the salmon, avocado corn salsa, and sour cream. Top with some lime juice. Alternatively, serve the salmon with your favourite burrito toppings!
Nutrition Per Serving
Calories: 555kcal | Carbohydrates: 58g | Protein: 22g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 1236mg | Potassium: 714mg | Fiber: 8g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 1mg
More Bowl Recipes to Try
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
