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Chili-Lime Shrimp Burrito Bowls

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Chili-Lime Shrimp Burrito Bowls
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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You can make your favorite Mexican restaurant-style burrito bowls at home in just 25 minutes, and the bonus is that they are gluten free!

Ingredients

Shrimp

3/4
lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
1
tablespoon lime juice
1
tablespoon chili powder
1
teaspoon vegetable oil

Vegetables

1
teaspoon vegetable oil
1
large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
1
large onion, coarsely chopped (about 1 1/2 cups)
1/8
teaspoon salt
1/8
teaspoon pepper

Rice & Beans

1
bag (10 oz) frozen brown rice
1
can (15 oz) black beans, drained, rinsed
1/4
cup chopped cilantro
1
tablespoon lime juice
1/4
teaspoon salt

Toppings

1/2
avocado, chopped (about 1/2 cup)
1/2
cup chopped tomato
4
tablespoons light sour cream
Additional lime wedges, if desired

Directions

  • 1 In medium bowl, mix all Shrimp ingredients except oil; set aside.
  • 2 In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
  • 3 Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
  • 4 Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
  • 5 Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.
Tips  

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Turn this shrimp bowl into a shrimp burrito by simply wrapping everything in a gluten-free tortilla.

Shrimp companies define small, medium and large shrimp differently. For this recipe, look for packages that are around 41 to 50 shrimp per pound.

This recipe can easily be doubled and served as a burrito bar to a larger group.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
2 1/2g
12%
,
Trans Fat
0g
)
Cholesterol
135mg
46%
Sodium
870mg
36%
Potassium
800mg
23%
Total Carbohydrate
52g
17%
(
Dietary Fiber
13g
54%
,
Sugars
5g
)
Protein
25g
Daily Value*:
Vitamin A
45%
45%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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